Buy cookbooks at http://CookbooksPlus.com
Buy cookbooks at
http://CookbooksPlus.com
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Kim Shook      

    Craig’s Aunt Minnie’s Peanut Brittle

    Source of Recipe

    My friend, Craig Howie

    Recipe Introduction

    Craig brought us some of this brittle when he came to visit last year. We all loved it. Prior to tasting this peanut brittle, my favorite was Janet’s Microwave Peanut Brittle. Christmas 2013 I did a side by side taste test. Aunt Minnie won hands down. Janet’s is easier, but this is appreciably better. As with all cooked candy, this is best made when the humidity is very low. Since you have to continually stir it, this brittle is hard to take the temperature of, so watch the look of it and the smell of it (once the peanuts start to smell slightly burnt, they are GONE). My notes in brackets [ ].

    List of Ingredients

    1 c. sugar
    1/2 c. Karo light syrup
    1/4 c. water
    1 t. baking soda
    2 1/2 to 3 c. raw peanuts


    Recipe

    In a heavy, large-ish saucepan (I used a 5 qt. Dutch oven – a 3 qt. might have been better), mix the first 3 ingredients and bring to a boil over high heat – it should be a rolling white-foamed boil – stirring constantly. [The temperature should be about 240 degrees F.]

    Stir in the peanuts and reduce the heat just slightly. Continue to stir constantly until the mixture begins to caramelize and the peanuts begin to look roasted (they start out white and will change color as the sugar “roasts” them – the skins will change color, too). [They should reach about 290 degrees F – hard crack stage.] This will take about 8 minutes or so, depending on your stove. Stir continually.

    When it looks to be done (it might start to smoke a bit – it’s really done then) remove from heat and quickly add the baking soda, stirring constantly. The mixture will froth and change color. Immediately pour onto a lightly greased cooky sheet. Let cool for at least 90 minutes before breaking the slab apart into small pieces. Will keep airtight for several weeks.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |