Saturday, December 3, 2011

Peanut Brittle!


A long time ago, there was a lady who made peanut brittle.

It was her "Seasonal Job!"

Once her kids were out of school and she had done it as long as she wanted,
she made her last box of peanut brittle and handed the wooden spoon to me!

Now it's my "seasonal job!"  I've already been perched at my stove this week, stirring and smelling and waiting for the hot syrup to "spin a thread." 

Once it does . . . .


we end up with a table full of thin, golden brittle that has just the right amount of peanuts!


 Box and after box line our kitchen table, ready to be delivered!  The cherubs used to help me get the boxes ready for the brittle.
It's amazing, though, this year they're both so busy with school??!!?! 
However, neither one of them seem to be busy when it's time for a "quality control check!"


Look at that super-yummy, incredibly thin and perfect piece of brittle!

If you're in my area, it's not to late to order peanut brittle!  To order, you can reply to the comment section (or e-mail or call if you have my info!).  I'll be stirring the brittle pot until I run out of peanuts!

If you're up for making your own brittle, here's the recipe.

Peanut Brittle

2 cups sugar
1/2 cup water
1 cup light corn syrup
2 cups raw spanish peanuts
2 tsp. baking soda
1 tsp. vanilla
1 TBSP butter
additional butter

In a large, heavy sauce pan, place the sugar, water, and corn syrup over medium heat.  Cook until the mixture "spins a thread."  Anything less than this stage give you a very sticky candy. 

Stir in the peanuts and cook until the mixture has a deep caramel color.  Stir continually so that the mixture doesn't burn.  If you are not careful, you will end up with "burnt sugar" with peanuts which has a very bitter taste.

Remove from heat and add the butter and vanilla and stir quickly until the butter is completely melted.

Quickly stir in the baking soda until well incorporated.  Allow the mixture to rise in the pan.

Pour the hot mixture onto a large, well buttered board.  As the mixture cools, pull the edges.  If you pull too soon, it won't work.  If you don't pull soon enough, you'll end up with a thick brittle.  This part of the recipe is a "knack" thing! 

Allow to cool completely before storing.



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