Food recipes
Peanut Brittle with Art and Soul
Peanut Brittle with Art and Soul Ingredients: sugars, granulated water, bottled, generic syrups, corn, light oil, corn, peanut, and olive vanilla extract butter, without salt leavening agents, baking soda Directions:...
Peanut Brittle with Art and Soul
Ingredients:
sugars, granulated
water, bottled, generic
syrups, corn, light
oil, corn, peanut, and olive
vanilla extract
butter, without salt
leavening agents, baking soda
Directions:
Get out a large sheet of parchment paper or aluminum foil, place on a cookie sheet, and butter or oil it.
Sit it by the stove, waiting to receive the brittle once its ready to pour.
Put the sugar, water and syrup into a saucepan, bring to the boil gently, then turn up the heat and let it boil for 8-10 minutes, swirling (but not stirring) the pan a couple of times, until the syrup has turned gold in color.
It will be smoking by then, so be warned!
Take the pan off the heat and, with a wooden spoon, stir in the nuts, followed by the vanilla, butter and baking soda.
You will have a golden, frothy, hot and gooey mixture.
Pour this briskly onto the waiting parchment or foil, using your wooden spoon to coax and pull it to make a nut-studded sheet, puddle-shaped though it may be, rather than a heap.
Leave it to cool, then break into pieces and store in at airtight container or box; or bag up to give at once as presents.
Youll get about 1 pound in total, and its up to you how much you want to put in each bag, really.
I find it easier to do several small batches like this, rather than multiplying quantities as I cook.
Ingredients:
sugars, granulated
water, bottled, generic
syrups, corn, light
oil, corn, peanut, and olive
vanilla extract
butter, without salt
leavening agents, baking soda
Directions:
Get out a large sheet of parchment paper or aluminum foil, place on a cookie sheet, and butter or oil it.
Sit it by the stove, waiting to receive the brittle once its ready to pour.
Put the sugar, water and syrup into a saucepan, bring to the boil gently, then turn up the heat and let it boil for 8-10 minutes, swirling (but not stirring) the pan a couple of times, until the syrup has turned gold in color.
It will be smoking by then, so be warned!
Take the pan off the heat and, with a wooden spoon, stir in the nuts, followed by the vanilla, butter and baking soda.
You will have a golden, frothy, hot and gooey mixture.
Pour this briskly onto the waiting parchment or foil, using your wooden spoon to coax and pull it to make a nut-studded sheet, puddle-shaped though it may be, rather than a heap.
Leave it to cool, then break into pieces and store in at airtight container or box; or bag up to give at once as presents.
Youll get about 1 pound in total, and its up to you how much you want to put in each bag, really.
I find it easier to do several small batches like this, rather than multiplying quantities as I cook.