<div data-type="blurb" data-id="99">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! 🥰</div>~ 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.

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