Food recipes
Peanut Brittle
Peanut Brittle Ingredients: syrups, corn, light sugars, granulated water, bottled, generic oil, corn, peanut, and olive leavening agents, baking soda Directions: Line a baking sheet with a silicone baking mat, or grea...
Peanut Brittle
Ingredients:
syrups, corn, light
sugars, granulated
water, bottled, generic
oil, corn, peanut, and olive
leavening agents, baking soda
Directions:
Line a baking sheet with a silicone baking mat, or grease it lightly with peanut or vegetable oil.
In a medium, heavy-duty saucepan fitted with a candy thermometer, mix together the corn syrup, sugar, and water.
Bring the syrup to a full boil, then add the peanuts.
Cook, stirring frequently with a heatproof spatula, making sure the peanuts arent burning as the syrup cooks (some like to hide behind the thermometer, so keep an eye out for that).
Have the baking soda measured and ready.
Cook until the temperature reaches between 300 and 305F (149 and 151C).
Remove from the heat and immediately stir in the baking soda.
Working quickly, pour the mixture onto the prepared baking sheet and spread it as thinly as possible with the spatula.
Let cool completely.
Once cool, break the brittle into bite-sized pieces.
Fold the crumbled peanut brittle into 1 quart (1 liter) of ice cream as you remove it from the machine; Mary Jo likes to reserve a few extra pieces for scattering over the top.
Peanut Brittle can be stored in an airtight container at room temperature for up to 2 weeks.
Ingredients:
syrups, corn, light
sugars, granulated
water, bottled, generic
oil, corn, peanut, and olive
leavening agents, baking soda
Directions:
Line a baking sheet with a silicone baking mat, or grease it lightly with peanut or vegetable oil.
In a medium, heavy-duty saucepan fitted with a candy thermometer, mix together the corn syrup, sugar, and water.
Bring the syrup to a full boil, then add the peanuts.
Cook, stirring frequently with a heatproof spatula, making sure the peanuts arent burning as the syrup cooks (some like to hide behind the thermometer, so keep an eye out for that).
Have the baking soda measured and ready.
Cook until the temperature reaches between 300 and 305F (149 and 151C).
Remove from the heat and immediately stir in the baking soda.
Working quickly, pour the mixture onto the prepared baking sheet and spread it as thinly as possible with the spatula.
Let cool completely.
Once cool, break the brittle into bite-sized pieces.
Fold the crumbled peanut brittle into 1 quart (1 liter) of ice cream as you remove it from the machine; Mary Jo likes to reserve a few extra pieces for scattering over the top.
Peanut Brittle can be stored in an airtight container at room temperature for up to 2 weeks.