26th of Jan - National Peanut Brittle Day
January 26th, such a wonderful day! Such Joy! Peanuts and Brittle truly this is what the face of God must look like.
Actually, no, I don't really like caramel, but oh well on with the show!
Peanut Brittle, for those who don't know, is more or less just toffee with peanuts in it. That's not to say it doesn't taste great for the right person, but that person does not happen to be me. Nevertheless myself and the ever wonderful Michelle, (guest blogger and significant other to yours truly) got a recipe and tried to make some.
It worked somewhat. We places a whole 500g of sugar in a bowl and then added water, as per instructions, the result was something like a melted dumpling; if I had to describe it in one word I would say: viscous.
viscous
We then put the water-sugar in a saucepan and began boiling. We boiled for ages, trying to get the temperature to 140c. The amount of time spent boiling had the unfortunate effect of causing our sugar-water to crystallize again, causing us to madly dash around the kitchen searching for a way to stop this happening, we finally managed to bring it back to normal with more water. After much more waiting and the adding of peanuts and butter, we finally had some gooey pre-brittle.
It has just started to bubble
Good old fashioned success
So we succeeded. I haven't had any yet and probably never will as I don't like toffee, but Michelle will.
Happy National Peanut Brittle Day
*tomorrow I will celebrate Holocaust Memorial Day*
Actually, no, I don't really like caramel, but oh well on with the show!
Peanut Brittle, for those who don't know, is more or less just toffee with peanuts in it. That's not to say it doesn't taste great for the right person, but that person does not happen to be me. Nevertheless myself and the ever wonderful Michelle, (guest blogger and significant other to yours truly) got a recipe and tried to make some.
It worked somewhat. We places a whole 500g of sugar in a bowl and then added water, as per instructions, the result was something like a melted dumpling; if I had to describe it in one word I would say: viscous.
viscous
We then put the water-sugar in a saucepan and began boiling. We boiled for ages, trying to get the temperature to 140c. The amount of time spent boiling had the unfortunate effect of causing our sugar-water to crystallize again, causing us to madly dash around the kitchen searching for a way to stop this happening, we finally managed to bring it back to normal with more water. After much more waiting and the adding of peanuts and butter, we finally had some gooey pre-brittle.
It has just started to bubble
Good old fashioned success
So we succeeded. I haven't had any yet and probably never will as I don't like toffee, but Michelle will.
Happy National Peanut Brittle Day
*tomorrow I will celebrate Holocaust Memorial Day*