If you would have told me that I would ever be posting a recipe for peanut brittle,
I would have told you that you were NUTS!!
(don't mind the pun...)
For whatever reason, I have always been told how difficult it is to make and therefore I have always been a little chicken to try it.
Well, I am here to tell you the one thing you need....
a good candy thermometer!!
peanut brittle
Follow these directions and you will have peanut brittle success just like I did!!
 |
| put in a jar for a great gift!! |
Peanut Brittle
from Taste of Home Magazine
3 cups sugar
2 cups water
3/4 cup light corn syrup
3/4 cup dark corn syrup
2 cups salted Spanish peanuts
2 Tablespoons butter
1 Tablespoon baking soda
1 teaspoon vanilla extract
Line 3 large baking sheets with parchment paper.
In a large heavy duty pan, combine sugar, water and corn syrups. Bring to a boil stirring occasionally to dissolve sugar. When mixture reaches a full boil, continue boiling without stirring over medium heat until candy thermometer reaches 260 degrees or the "hard ball stage." Stir in the peanuts and the butter, stirring frequently until the mixture reaches the "hard crack stage" or 300 degrees.
Remove from heat, stir in the baking soda and the vanilla, mixture will become foamy. Pour onto lined baking sheets and spread out as thin as possible.
Cool completely and break into pieces.
If you would have told me that I would ever be posting a recipe for peanut brittle,
I would have told you that you were NUTS!!
(don't mind the pun...)
For whatever reason, I have always been told how difficult it is to make and therefore I have always been a little chicken to try it.
Well, I am here to tell you the one thing you need....
a good candy thermometer!!
peanut brittle
Follow these directions and you will have peanut brittle success just like I did!!
|
| put in a jar for a great gift!! |
Peanut Brittle
from Taste of Home Magazine
3 cups sugar
2 cups water
3/4 cup light corn syrup
3/4 cup dark corn syrup
2 cups salted Spanish peanuts
2 Tablespoons butter
1 Tablespoon baking soda
1 teaspoon vanilla extract
Line 3 large baking sheets with parchment paper.
In a large heavy duty pan, combine sugar, water and corn syrups. Bring to a boil stirring occasionally to dissolve sugar. When mixture reaches a full boil, continue boiling without stirring over medium heat until candy thermometer reaches 260 degrees or the "hard ball stage." Stir in the peanuts and the butter, stirring frequently until the mixture reaches the "hard crack stage" or 300 degrees.
Remove from heat, stir in the baking soda and the vanilla, mixture will become foamy. Pour onto lined baking sheets and spread out as thin as possible.
Cool completely and break into pieces.
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