Food recipes
Monastery of the Angels Peanut Brittle
Monastery of the Angels Peanut Brittle Ingredients: sugars, granulated water, bottled, generic syrups, corn, light oil, corn, peanut, and olive butter, without salt leavening agents, baking soda salt, table Directions...
Monastery of the Angels Peanut Brittle
Ingredients:
sugars, granulated
water, bottled, generic
syrups, corn, light
oil, corn, peanut, and olive
butter, without salt
leavening agents, baking soda
salt, table
Directions:
Start by preparing 3 buttered jelly roll pans, 15 1/2" X 10 1/2 " and spraying 2 or more forks with non-stick vegetable spray; set aside until ready to pour the candy mixture.
Combine sugar, water and corn syrup in a large kettle; and bring to a boil while stirring constantly.
Add peanuts and cook stirring, until mixture reaches 280 degrees F on a candy thermometer (soft crack stage) and peanuts turn light tan; add butter, stirring until melted; continue cooking until mixture registers 300 degrees on candy thermometer (hard crack stage).
Remove mixture from heat; combine baking soda and salt and stir into candy; pour candy onto 3 warm, buttered jelly roll pans.
Use forks, coated with non-stick vegetable spray, to quickly spread mixture as thinly as possible (having two cooks makes pouring and spreading the brittle easier); also note that the mixture is extremely hot and should be handled with care.
Cool thoroughly, then break into pieces; store in a tightly covered container(s).
Ingredients:
sugars, granulated
water, bottled, generic
syrups, corn, light
oil, corn, peanut, and olive
butter, without salt
leavening agents, baking soda
salt, table
Directions:
Start by preparing 3 buttered jelly roll pans, 15 1/2" X 10 1/2 " and spraying 2 or more forks with non-stick vegetable spray; set aside until ready to pour the candy mixture.
Combine sugar, water and corn syrup in a large kettle; and bring to a boil while stirring constantly.
Add peanuts and cook stirring, until mixture reaches 280 degrees F on a candy thermometer (soft crack stage) and peanuts turn light tan; add butter, stirring until melted; continue cooking until mixture registers 300 degrees on candy thermometer (hard crack stage).
Remove mixture from heat; combine baking soda and salt and stir into candy; pour candy onto 3 warm, buttered jelly roll pans.
Use forks, coated with non-stick vegetable spray, to quickly spread mixture as thinly as possible (having two cooks makes pouring and spreading the brittle easier); also note that the mixture is extremely hot and should be handled with care.
Cool thoroughly, then break into pieces; store in a tightly covered container(s).