I don't have a candy thermometer but want to make Peanut Brittle?!
Thanks in advance. By the way I live in Australia, so please if you can use the grams and cup measurements I would be pleased.
cheers
Lisa
Answers: Can someone please give me a suitable recipe to make peanut brittle but not in huge quantities. I don't need a truck full, just a reasonable portion for one. I can't eat it but my lovely husband does. So if you can help me please, I would be happy to give you the ten points for best answer.
Thanks in advance. By the way I live in Australia, so please if you can use the grams and cup measurements I would be pleased.
cheers
Lisa
Peanut Brittle
200 g white sugar
120 ml light corn syrup
2 g salt
60 ml water
145 g peanuts
30 g butter, softened
5 g baking soda
Grease a large cookie sheet. Set aside.
In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Stir frequently until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
Remove from heat; immediately stir in butter or margarine and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.
or
Microwave Peanut Brittle
220 g dry roasted peanuts
200 g white sugar
120 ml light corn syrup
1 g salt (optional)
15 g butter
5 ml vanilla extract
5 g baking soda
Grease a baking sheet, and set aside. In a glass bowl, combine peanuts, sugar, corn syrup, and salt. Cook in microwave for 6 to 7 minutes on High (700 W); mixture should be bubbly and peanuts browned. Stir in butter and vanilla; cook 2 to 3 minutes longer.
Quickly stir in baking soda, just until mixture is foamy. Pour immediately onto greased baking sheet. Let cool 15 minutes, or until set. Break into pieces, and store in an airtight container.
This is Heloise's (famous in the U.S. for household tips) recipe. I've never made it, but it looks easy.
What makes this delicious recipe quick and easy is that it's made in the microwave. You'll need:
1 cup of granulated sugar
?cup of light corn syrup
1 1/2 cup of raw (skin on) peanuts
1/8 teaspoon of salt
1 teaspoon of vanilla extract
1 teaspoon of butter
1 teaspoon of baking soda
Cover a cookie sheet with some aluminum foil and spray lightly with some nonstick cooking spray.
In a large, microwave-safe bowl (I had best luck with one with straight sides), combine sugar, light corn syrup, peanuts and salt, and mix together. Place in the microwave and heat on high for 8 minutes, stirring well halfway through.
Stir in the vanilla and butter (I left the bowl in the microwave to do this) and microwave for another 2 minutes on high.
Carefully take the bowl out – it will be extremely hot.
Add the baking soda and immediately stir until you see the mixture is foamy and light, but don't overstir.
Quickly pour onto the baking sheet, using a metal knife. Evenly spread to about 1/4 inch thick. Let it cool, then break the peanut brittle into big pieces.
Store in an airtight container or zip-top bag. This recipe yields about a pound of peanut brittle.
If you don't have a candy thermometer you will have problems. The only alternative is dropping a small amount of syrup into cold water and seeing if it is the right consistency. I would get one before trying because peanut brittle is cooked to hard crack, very close to burning. And if you cook it too little it will be chewy not crunchy.
The use of water was long used before candy thermometers.
Peanut brittle is at the hard ball stage so if a drop of the boiling sugar is put in cold water it should be brittle when removed from the water. Any recipe for brittle can be used.
You can bye one at the dollar stores
or while cook drop a little
cold water if it becomes hard that means it ready