Peanut Brittle
Recipe! because I've had some requests... :)
The recipe book is old! It's called Homemade CANDY By the food editors of Farm Journal. I will post the recipe in its entirety below...
SALTED PEANUT BRITTLE DE LUXE
You need a candy thermometer for this recipe from an Iowa farm woman.
2 cups sugar
1 cup light corn syrup
1/4 cup water
1 1/2 cups salted peanuts
3 Tbsp butter or margarine
1 teaspoon vanilla
2 teaspoons baking soda
Combine sugar, corn syrup and water in a 3-qt. heavy saucepan; mix well. Cook over medium heat, stirring constantly, until sugar dissolves. Continue cooking, stirring frequently to prevent scorching, until mixture reaches 285*F. Remove from heat at once.
Stir in peanuts and butter, and cook, stirring constantly with thermometer, until mixture reaches 295*F. Remove from heat at once.
Add vanilla and baking soda, stir to blend (work fast). Mixture will foam.
Pour onto well-buttered marble slab or 2 large buttered baking sheets. Spread out as thin as possible with spatula. As soon as brittle is cool enough so that you can work with it (about 5 minutes), turn it over and pull to stretch as thin as possible. When cold, break in pieces. Makes about 2 pounds.
~~~
NOTES: You really need two people for this unless you work really fast. The brittle hardens quickly and you need to stretch it while it's still very warm.
Make sure you stir the mixture after putting in the peanuts because the peanuts will scorch very easily. Also, I don't stir with the thermometer! I use a wooden spoon.
Soak all your utensils and pan in scalding hot water while working with the brittle because, once this stuff hardens, it's almost impossible to clean up.
I really did copy the recipe as printed -- including the bit about the thermometer. :P
ENJOY!! :)
The recipe book is old! It's called Homemade CANDY By the food editors of Farm Journal. I will post the recipe in its entirety below...
SALTED PEANUT BRITTLE DE LUXE
You need a candy thermometer for this recipe from an Iowa farm woman.
2 cups sugar
1 cup light corn syrup
1/4 cup water
1 1/2 cups salted peanuts
3 Tbsp butter or margarine
1 teaspoon vanilla
2 teaspoons baking soda
Combine sugar, corn syrup and water in a 3-qt. heavy saucepan; mix well. Cook over medium heat, stirring constantly, until sugar dissolves. Continue cooking, stirring frequently to prevent scorching, until mixture reaches 285*F. Remove from heat at once.
Stir in peanuts and butter, and cook, stirring constantly with thermometer, until mixture reaches 295*F. Remove from heat at once.
Add vanilla and baking soda, stir to blend (work fast). Mixture will foam.
Pour onto well-buttered marble slab or 2 large buttered baking sheets. Spread out as thin as possible with spatula. As soon as brittle is cool enough so that you can work with it (about 5 minutes), turn it over and pull to stretch as thin as possible. When cold, break in pieces. Makes about 2 pounds.
~~~
NOTES: You really need two people for this unless you work really fast. The brittle hardens quickly and you need to stretch it while it's still very warm.
Make sure you stir the mixture after putting in the peanuts because the peanuts will scorch very easily. Also, I don't stir with the thermometer! I use a wooden spoon.
Soak all your utensils and pan in scalding hot water while working with the brittle because, once this stuff hardens, it's almost impossible to clean up.
I really did copy the recipe as printed -- including the bit about the thermometer. :P
ENJOY!! :)