Food recipes
Peanut Brittle
Peanut Brittle Ingredients: sugars, granulated syrups, corn, light water, bottled, generic leavening agents, baking soda vanilla extract butter, without salt oil, corn, peanut, and olive salt, table Directions: Libera...
Peanut Brittle
Ingredients:
sugars, granulated
syrups, corn, light
water, bottled, generic
leavening agents, baking soda
vanilla extract
butter, without salt
oil, corn, peanut, and olive
salt, table
Directions:
Liberally butter a large jelly roll pan, or alternatively you may line it with wax paper.
Set aside.
Combine sugar, corn syrup and water in a large, heavy-bottomed saucepan.
Cook on medium-high heat until mixture reaches 234 degrees on a candy thermometer.
Add peanuts and salt and continue cooking until golden brown and temperature reaches 305 degrees on a candy thermometer.
Turn off heat and stir in butter and vanilla and mix well.
Add baking soda, stir quickly, and pour out onto prepared pan.
Mixture will continue to foam up, and let it.
This is what makes your brittle so light in texture.
Set aside, and allow to cool completely.
After brittle has thoroughly cooled, break it into pieces and store in an airtight container for up to -- well, I don't really know how long it stores, because we always eat it up!
Ingredients:
sugars, granulated
syrups, corn, light
water, bottled, generic
leavening agents, baking soda
vanilla extract
butter, without salt
oil, corn, peanut, and olive
salt, table
Directions:
Liberally butter a large jelly roll pan, or alternatively you may line it with wax paper.
Set aside.
Combine sugar, corn syrup and water in a large, heavy-bottomed saucepan.
Cook on medium-high heat until mixture reaches 234 degrees on a candy thermometer.
Add peanuts and salt and continue cooking until golden brown and temperature reaches 305 degrees on a candy thermometer.
Turn off heat and stir in butter and vanilla and mix well.
Add baking soda, stir quickly, and pour out onto prepared pan.
Mixture will continue to foam up, and let it.
This is what makes your brittle so light in texture.
Set aside, and allow to cool completely.
After brittle has thoroughly cooled, break it into pieces and store in an airtight container for up to -- well, I don't really know how long it stores, because we always eat it up!