Food recipes
Miracle Peanut Butter Crunch
Miracle Peanut Butter Crunch Ingredients: sugars, granulated syrups, corn, light water, bottled, generic butter, without salt peanut butter, smooth style, without salt oil, corn, peanut, and olive salt, table vanilla...
Miracle Peanut Butter Crunch
Ingredients:
sugars, granulated
syrups, corn, light
water, bottled, generic
butter, without salt
peanut butter, smooth style, without salt
oil, corn, peanut, and olive
salt, table
vanilla extract
leavening agents, baking soda
Directions:
Line a 9-inch-square pan with foil.
In a medium saucepan, stir the sugar with the corn syrup and water.
Add the butter and bring to a boil over high heat, stirring to dissolve the sugar.
Attach a candy thermometer to the pan and cook over moderately high heat until the caramel reaches 285, about 10 minutes.
Meanwhile, in a large heatproof, microwave-safe bowl, combine the peanut butter with the peanuts and salt.
Heat the peanut butter mixture in the microwave at high power for about 11/2 minutes, until melted and hot.
Stir well.
In a small bowl, whisk the vanilla with the baking soda.
As soon as the caramel reaches 285, carefully stir in the baking soda mixture; the caramel will foam and bubble up.
Immediately pour the caramel into the melted peanut butter mixture and, using a heatproof spatula, fold together as quickly as possible.
You want the mixtures to be combined but not homogenized; the candy will come together very fast.
Immediately scrape the hot candy into the prepared pan and press into a flat, even layer.
Let cool completely.
Peel off the foil and cut the candy into squares.
Ingredients:
sugars, granulated
syrups, corn, light
water, bottled, generic
butter, without salt
peanut butter, smooth style, without salt
oil, corn, peanut, and olive
salt, table
vanilla extract
leavening agents, baking soda
Directions:
Line a 9-inch-square pan with foil.
In a medium saucepan, stir the sugar with the corn syrup and water.
Add the butter and bring to a boil over high heat, stirring to dissolve the sugar.
Attach a candy thermometer to the pan and cook over moderately high heat until the caramel reaches 285, about 10 minutes.
Meanwhile, in a large heatproof, microwave-safe bowl, combine the peanut butter with the peanuts and salt.
Heat the peanut butter mixture in the microwave at high power for about 11/2 minutes, until melted and hot.
Stir well.
In a small bowl, whisk the vanilla with the baking soda.
As soon as the caramel reaches 285, carefully stir in the baking soda mixture; the caramel will foam and bubble up.
Immediately pour the caramel into the melted peanut butter mixture and, using a heatproof spatula, fold together as quickly as possible.
You want the mixtures to be combined but not homogenized; the candy will come together very fast.
Immediately scrape the hot candy into the prepared pan and press into a flat, even layer.
Let cool completely.
Peel off the foil and cut the candy into squares.