Food recipes
Di's Chocolatey Peanut Brittle
Di's Chocolatey Peanut Brittle Ingredients: cocoa, dry powder, unsweetened leavening agents, baking soda butter, without salt sugars, granulated syrups, corn, light cream, whipped, cream topping, pressurized nuts, cas...
Di's Chocolatey Peanut Brittle
Ingredients:
cocoa, dry powder, unsweetened
leavening agents, baking soda
butter, without salt
sugars, granulated
syrups, corn, light
cream, whipped, cream topping, pressurized
nuts, cashew nuts, raw
Directions:
Lightly butter a cookie sheet.
Set aside.
In a small bowl stir together cocoa and baking soda.
Add butter and set aside.
In a heavy 2 quart saucepan stir together sugar, corn syrup and whipping cream.
Cook over medium heat, stirring constantly until sugar is dissolved.
Stir in the nuts you are using.
Continue cooking, stirring frequently, until mixture reaches 300F on candy thermometer, or until syrup, when dropped into very cold water, separates into threads which are hard and brittle.
(Bulb of candy thermometer should not rest on bottom of saucepan.
).
Remove from heat.
Stir in cocoa mixture.
Immediately pour onto a prepared cookie sheet.
With tongs or wooden spoons, quickly spread and pull into 1/4" thickness.
Place cookie sheet on wire rack, and cool completely.
Break into pieces, and store in a tightly covered container.
Ingredients:
cocoa, dry powder, unsweetened
leavening agents, baking soda
butter, without salt
sugars, granulated
syrups, corn, light
cream, whipped, cream topping, pressurized
nuts, cashew nuts, raw
Directions:
Lightly butter a cookie sheet.
Set aside.
In a small bowl stir together cocoa and baking soda.
Add butter and set aside.
In a heavy 2 quart saucepan stir together sugar, corn syrup and whipping cream.
Cook over medium heat, stirring constantly until sugar is dissolved.
Stir in the nuts you are using.
Continue cooking, stirring frequently, until mixture reaches 300F on candy thermometer, or until syrup, when dropped into very cold water, separates into threads which are hard and brittle.
(Bulb of candy thermometer should not rest on bottom of saucepan.
).
Remove from heat.
Stir in cocoa mixture.
Immediately pour onto a prepared cookie sheet.
With tongs or wooden spoons, quickly spread and pull into 1/4" thickness.
Place cookie sheet on wire rack, and cool completely.
Break into pieces, and store in a tightly covered container.