| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 157.2 | Classic Peanut Brittle | GENRAL::KILGORE | | Wed Dec 16 1987 16:55 | 30 |
| -< Classic Peanut Brittle >-
This recipe is from a friend who we used to live next to in
the mountains of Colorado (during our hippie days). I did
get to taste it (I probably ate most of it) and it was
delicious! I have eaten Macadamia brittle and it tastes
similar so there shouldn't be any problem with the substitution.
CLASSIC PEANUT BRITTLE makes 1-1/4 lbs
^^^^^^^^^^^^^^^^^^^^^^
1 T. butter 1-1/4 C. salted peanuts
1/4 t. salt 2-1/3 C. sugar
Melt butter in small saucepan over very low heat. Add
peanuts and salt. Let Warm.
Put sugar in 12" heavy skillet over medium heat. Stir
constantly until sugar melts into a light golden brown
syrup (DO NOT SCORCH). Quickly stir warmed peanut
mixture into syrup. Pour onto lightly buttered large
surface at once. Spread out with spatula. Cool; then
break in pieces with a knife handle. Enjoy!
|
| 157.3 | another brittle recipe | GENRAL::KILGORE | | Sun Dec 27 1987 17:43 | 21 |
| Someone at work fixed this and brought it in and made us all fat....
PEANUT BRITTLE
--------------
1 C. sugar
1 C. light corn syrup
2 C. raw, shelled nuts
1 t. baking soda
pinch of salt
o Bring sugar and corn syrup to a boil and add the raw
shelled peanuts
o Stir constantly and cook until mixture turns light brown
(this is very important part of making peanut brittle.
you want to make sure it is a good color.) Remove
mixture from heat and add the baking soda and salt.
o Pour mixture thinly onto waxed paper and let it cool.
Simply break into bite-size pieces and enjoy.
|
| 157.6 | Pecan Brittle | PARITY::MCBRIDE | | Mon Feb 08 1988 09:12 | 11 |
| 2 C. sugar 1 t. soda
1/2 C light corn syrup 1 t. vanilla
1 C. butter 5 c. pecan halves
1/2 t. salt
Warm pecans in a 200 F oven. In a large saucepan, combine sugar
and corn syrup. Stirring constantly, cook to 310 F on candy
thermometer. Add butter; continue stirring until temperature returns
to 290 F. Remove from heat. Quickly stir in remaining ingredients.
Spread on a greased cookie sheet. Break apart when cool. 6 pints.
|
| 157.4 | Southern peanut brittle | GENRAL::KILGORE | COME ON SPRING! | Sat Mar 19 1988 19:20 | 34 |
| I found another recipe for peanut brittle that is slightly different
than the other two I placed in here. I found this in our local
newspaper, stating it comes courtesy of Mrs. James Earl Carter,
mother of former president Jimmy Carter. For a more elegant
alternative try very coarsely chopped toasted almonds instead of
peanuts and adding several tablespoons large-flake unsweetened
coconut and 1 teaspoon pure orange extract along with the vanilla.
Sorry if there is "garbage" in this message but there is alot of
static on the lines today.
Judy
Miss Lillian's peanut brittle
Scant 2 cups granulated sugar
1 cup corn syrup
1/2 cup water
1 teaspoon salt
2 cups raw shelled peanuts
1 teaspoon butter
1 teaspoon vanilla
1-1/2 teaspoon baking soda
Combine sugar, syrup, water and salt in saucepan, bringing to a
boil. Add peanuts and cook until nuts become brittle and syrup
turns light amber. Add butter and vanilla, cooking slowly while
stirring occasionally, until candy thermometer registers 300 de-
grees. Remove from heat, add baking soda (it will foam up
suddenly, so be careful), and stir down. Pour quickly onto well-
buttered baking sheet, and spread out thinly and evenly. When
cool, break into pieces of desired size. Yields 1 pound.
|
| 157.1 | Peanut Brittle (makes 3 lbs) | BLURB::AITEL | Everyone's entitled to my opinion. | Tue Nov 22 1988 11:28 | 25 |
| 3 cups sugar
1/2 cup light corn syrup (our teacher must've gotten a pamphlet
from the Karo company)
1 1/3 cups waater
1 13-oz can salted peanuts
2 tablespoons butter or margarine
1/2 teaspoon baking soda
1) Lightly butter two large cookie sheets that have sides.
2) Combine sugar, syrup, and water in a heavy large saucepan. Heat
over medium heat, stirring constantly, until sugar dissolves. Cook
without stirring to 270 degrees F on a candy thermometer.
3) Sprinkle peanuts in. Add butter but do not stir in.
4) Continue cooking to 300 degrees F. Remove from heat.
5) Dissolve soda in 2 teaspoons water in a cup. Stir into syrup.
Let stand until foaming almost stops. This makes it light.
6) Pour onto cookie sheets. Quickly spread as thin as possible
with a spatula. Let stand until cool and hard.
7) Break into bite-sized pieces. Store in tightly covered container.
|
| 157.5 | Microwave Peanut Brittle | KYOA::SHAIN | Jennifer Shain | Wed Oct 17 1990 11:14 | 22 |
| Peanut Brittle
1 cup sugar
1/2 cup light corn syrup
Dash of salt
1 to 1 1/2 cups shelled raw peanuts
1 tablespoon margarine or butter
1 1/2 teaspoons baking soda
1 teaspoon vanilla
Makes about 1 pound
Grease baking sheet heavily. Combine sugar, corn syrup and salt in 3-quart
casserole. Stir in peanuts. Microwave at HIGH until light brown, 8-10 minutes,
stirring once or twice.
Stir in remaining ingredients until light and foamy. Quickly spread on
greased baking sheet. Spread as thin as possible for brittle candy. Cook;
break into pieces.
A helpful note: use a large container as sugary mixtures boil high.
|
| 157.1 | | PINION::HACHE | Nuptial Halfway House | Mon Dec 16 1991 15:03 | 1 |
| 157.7 | Can you freeze it? | CSTEAM::BAKER | Spirit that won't let me go | Thu Oct 14 1993 12:46 | 3 |
| Does anyone know if you can FREEZE peanut brittle and if so, how long?
~beth
|