Friday, December 21, 2007

Peanut Brittle - oh, yeah!

Well, it is that time of year and my dear husband and I have been trying out peanut brittle recipes and since I can't find my Grandpa Kenny's best peanut brittle recipe anywhere, we used one I found in the ol' recipe box...


The first batch was too thick. Later, I talked with some lady friends and they said to spread the cooked goo with your hands. -- Now, this stuff is 300 plus degrees of hot sugar and peanuts. I think not.

So tonight, I got the bright idea, use a smaller recipe and more than one pan. Well, the candy turned out too thin, it shattered! Teeny, tiny pieces. but it is good. So, next time, I'm going to use just one pan...

So, here is the best recipe so far:


Ingredients:
2 cups of sugar
1 cup light karo syrup (I used yellow 'cause that's all Solomon's Porch had at the time)
1/2 cup water
1 T butter
2 cups of raw peanuts
1 teaspoon soda
slightly less than 1/2 teaspoon of salt

You will also need a heavy 3-4 quart pan with a handle; a long handled metal spoon with a wooden or insulated grip and long enough to avoid splatters; a candy thermometer that works; one metal cookie sheet pans buttered up real nice and heavy; hot pad holders or layers of t-towels to put under the cookie sheet pan; and a couple of hot-pad holders for yerself... just in case.


Directions:
Measure out the soda and salt and place in a small dish, set aside.
Measure the T of butter and set aside.
Measure the peanuts and set aside.

Measure sugar, karo syrup and water into the sauce pan. Cook the candy slowly and when the sugar mixture is melted, add the Tablespoon of butter. When the mixture reaches a temperature of 230 degrees - it will boil, add the 2 cups of raw peanuts and continue stirring. Stir constantly. (This will take a while, but cook slowly and it won't fail!) When the candy thermometer reaches 301-303 degrees, set the pan off the heat. Dump in the soda and salt mixture and quickly blend in. Now, the candy will foam up and this makes it light. pour the mixture on the buttered cookie sheet. Cool.

Now, you can pick up the pan and tilt it back and forth to spread it out. Do not touch the hot candy, it is very, very HOT. Set outside in the cold air to cool for awhile. Then, turn out on the counter (make sure it's clean!) and break into reasonably small pieces. Store in tupperware or zip lock bags.

Okay, that will last about one day. Tomorrow night, make a second batch for your friends. Merry Christmas! vj



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