Hey guys! Hope you love using this new LoRA as much as I loved making it. Just a quick word of advice: try not to go overboard stacking a ton of LoRAs together, or they will just fight each other and ruin the whole look. I put my own time and effort into making these, so I really hope you can respect that and not repost it on other sites without my permission.You can find all the necessary Trigger Words listed right on the right-hand side, and you'll see some weight recommendations right underneath them. Oh, and sometimes I pop a little bit of extra info into the About this Version section right next to it, too.And of course, I left a real recipe from my collection at the very bottom as a little treat for you! Happy prompting! 🥰~ Vixon's recipe for Peanut Brittle ~Ingredients<ul><li>4 teaspoons plus 1/4 cup butter, divided</li><li>3 cups sugar</li><li>1/2 cup light corn syrup</li><li>1 cup plus 1 teaspoon water, divided</li><li>1 teaspoon salt</li><li>1 jar (16 ounces) unsalted dry roasted peanuts</li><li>1-1/2 teaspoons baking soda</li><li>1 teaspoon vanilla extract</li></ul>InstructionsGrease two large rimmed baking sheets with 2 teaspoons of butter each. Slip them into a preheated 200°F oven to keep warm while you make the candy—the warmth will make the brittle easier to spread before it sets.Lining pans with parchment or a silicone baking mat can make cleanup even easier—just butter the surface lightly before pouring on the brittle.In a large heavy saucepan, combine the sugar, corn syrup and 1 cup of water.Cook over medium heat, stirring constantly, until a candy thermometer reads 240° (the soft-ball stage).Cut the remaining 1/4 cup of butter into small cubes. Stir the butter, salt and peanuts into the syrup.Continue cooking and stirring constantly until the mixture reaches 300° (the hard-crack stage). Remove the pan from the heat.In a small bowl, mix the baking soda, 1 teaspoon of water and the vanilla extract. Carefully stir this mixture into the saucepan.Working quickly, pour half the brittle onto each prepared baking sheet. Use a buttered metal spatula to spread the brittle into a thin, even layer about 1/4-inch thick.The candy will set up fast, but if it’s tough to spread, pop the baking sheets back into the warm oven for a minute or two to soften the mixture slightly.Let the brittle cool completely in the pans. Once hardened, break it into pieces and transfer the pieces to an airtight container.

Files with SHA256: adc3f8ec317cb876de0cff7cae208e9a1ecfb9ddfa1aedd9d99ea4e106fb218a