Food recipes
Peanut Brittle
Peanut Brittle Ingredients: oil, olive, salad or cooking sugars, granulated water, bottled, generic cream, whipped, cream topping, pressurized oil, corn, peanut, and olive Directions: Coat a baking sheet with the vege...
Peanut Brittle
Ingredients:
oil, olive, salad or cooking
sugars, granulated
water, bottled, generic
cream, whipped, cream topping, pressurized
oil, corn, peanut, and olive
Directions:
Coat a baking sheet with the vegetable oil; set aside.
In a 3-quart heavy-bottomed saucepan over high heat, cook the sugar, the water, and the cream of tartar without stirring until it is a medium caramel color (about 8 minutes).
Brush down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
Add the peanuts and stir with a wooden spoon to coat them completely with the caramel.
Remove the pan from the heat, pour the mixture onto the oiled baking sheet, and spread it out with the wooden spoon.
It is necessary to work very fast because the mixture sets up rapidly.
Let the peanut brittle cool completely (about 30 minutes), then break it into pieces with your hands.
In a tightly covered container, the brittle will keep for 1 week at room temperature
Substitute any toasted nuts for the peanuts.
Ingredients:
oil, olive, salad or cooking
sugars, granulated
water, bottled, generic
cream, whipped, cream topping, pressurized
oil, corn, peanut, and olive
Directions:
Coat a baking sheet with the vegetable oil; set aside.
In a 3-quart heavy-bottomed saucepan over high heat, cook the sugar, the water, and the cream of tartar without stirring until it is a medium caramel color (about 8 minutes).
Brush down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
Add the peanuts and stir with a wooden spoon to coat them completely with the caramel.
Remove the pan from the heat, pour the mixture onto the oiled baking sheet, and spread it out with the wooden spoon.
It is necessary to work very fast because the mixture sets up rapidly.
Let the peanut brittle cool completely (about 30 minutes), then break it into pieces with your hands.
In a tightly covered container, the brittle will keep for 1 week at room temperature
Substitute any toasted nuts for the peanuts.