Tuesday, November 23, 2010

Peanut Brittle

Thought I would share this one from my site, Chris' Grandma Eva's Peanut Brittle recipe. For those of you with peanut allergies, I've tried it with almonds and it's great. You might also try it with seeds but I would put the seeds in at about 300 degrees so they don't burn.


1 cup raw Spanish peanuts
1 cup white sugar
1/2 cup light corn syrup
1/2 cup water
1 teaspoon baking soda


1. Lay out several sheets of foil to spoon the hot peanut brittle onto.

2. In a large skillet mix the sugar, syrup, and water together. Cook at a medium-high heat, stirring regularly. Heat until the mixture has a hard ball consistency. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. If you don’t own a candy thermometer, occasionally hold spoon above mixture, allowing it to drip off spoon. When mixture is at hard ball stage, it will ‘hair’ off the spoon when falling, looking like a clear spider web.

3. Once mixture is at hard ball consistency, add raw peanuts. (They will pop a little.) When mixture starts to turn a light clear-brown (about 320 degrees F), as if it’s starting to burn, remove from stove. Add soda and stir. Mixture will foam up.

4. Spoon out bite-size pieces onto unbuttered foil, stirring constantly between each couple of pieces. Mixture can also be poured onto unbuttered foil as one big piece and broken into smaller pieces once cooled.

No comments:

Post a Comment