While she was here, I persuaded her to walk me through her peanut brittle recipe.
Grandma's Peanut Brittle
2 cups sugar
1 cup light corn syrup
1/2 cup hot water
1 tsp salt
2 cups raw peanuts, shells removed (with the brown skins still on)
1tsp vanilla (omit if using vanilla flavored corn syrup)
3 TBS butter
1 1/2 tsp baking soda
Combine sugar, corn syrup, hot water, and salt in a heavy saucepan. Bring to a boil & add peanuts.
It will be a scary rolling boil, but don't turn it down. Our first batch was a failed batch because we didn't get the temperature high enough. A little drip of the hot syrup into a cold cup of water should yield a crunchy thread, not a chewy glob. For the second batch, we used a candy thermometer and cooked the mixture until it reached 300° F. As tempting as it may be, DON'T lick the spoon. Any higher & it will burn, so remove from heat right away, add the butter, vanilla ,and baking soda. Stir quickly.
The baking soda makes the syrup foam up, adding air into it making the brittle pleasantly crunchy rather than rock-like. Immediately spread the mixture onto a large buttered cookie sheet to cool.
To release from the pan, twist the pan as you would an ice cube tray.
In a tin or boxed up nicely, this candy makes a great little gift. I'm thinking this year I'll take a break from my usual granola and give peanut brittle.
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