Guhrhrhrhrhrhhrrhrhhrr, another good one that requires a candy thermometer.
----- Original Message ----- From: "Jan Bailey" <[email protected]> To: <[email protected]> Sent: Thursday, December 17, 2009 6:27 AM Subject: [CnD] PEANUT BRITTLE PEANUT BRITTLE Because peanut brittle draws moisture from the air, make this candy on a dry day. The recipe is from "The Martha Stewart Living Cookbook, the Original Classics" (Clarkson N. Potter, 2007). St. Paul Pioneer Press Makes 1 1/2 pounds. Canola oil, for pan and spatula 2 1/2 cups dry-roasted salted peanuts (12 ounces) 1 cup sugar 1 cup light corn syrup 1 tablespoon unsalted butter 1 tablespoon baking soda To prepare baking pan: Brush large baking pan with oil. Set aside. To make peanut brittle: In medium-size saucepan, combine peanuts, sugar and corn syrup. Set over medium-high heat. Bring to a boil, stirring constantly. Clip candy thermometer onto saucepan. Continue boiling, without stirring, for 6 minutes or until temperature registers 295 degrees, brushing down sides of pan with pastry brush dipped in water to prevent crystallizing. (Note: When sugar begins to brown, stir gently to ensure even cooking.) Remove saucepan from heat. Stir in butter and baking soda. (Note: Mixture will begin to foam, so mix quickly.) Pour onto prepared baking pan. To finish brittle: Using oiled offset spatula, spread brittle as thinly as possible. Cool completely, about 45 minutes. Break into bite-size pieces. Store in airtight container for up to 2 weeks. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
