Toff de Venecia shares origin story of peanut brittle
The history lesson just never ends for Pangasinan 4th District Representative Christopher “Toff” de Venecia!
The politiko said the peanut brittle recipe was made accidentally.
“In 1980, a Southern American woman accidentally added baking soda into a mixture of chewy taffy instead of cream tartar, which resulted to a crunchy texture of a peanut brittle,” said De Venecia.
Years later, Pangasinan’s Ramona de Vera developed her own peanut brittle recipe in 1958.
The more you know!
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The sweet goodness of the peanut brittle we now enjoy was just accidentally made. In 1890, a Southern American woman accidentally added baking soda into a mixture of chewy taffy instead of cream tartar, which resulted to a crunchy texture of peanut brittle. Pangasinan’s Romana’s Peanut Brittle is widely known to both locals and tourists. Ramona De Vera first made peanut brittle for her culinary class. Her product gained popularity and demand among friends and family, which led to the start of her business in 1958. #CDV #Pangasinan #Mangaldan Maging laging updated! Follow us on our social media sites: Instagram: www.instagram.com/repcdevenecia Facebook: www.facebook.com/christopherdeveneciaCDV Twitter: www.twitter.com/repcdevenecia
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