Any body got a good recipe for peanut brittle?!
Answers:
Nut Brittle
14oz granulated sugar
6oz soft brown sugar
6oz golden syrup
1/4 pint water
2oz butter
1/4 teaspoon bicarbonate of soda
12 oz chopped nuts
Place the sugar,syrup and water in a heavy pan over a low heat until the sugar has completely dissolved!.
Add the butter and bring to the boil
Boil gently until a little of the mixture dropped into cold water separates into hard brittle threads( 310f/154c on a sugar thermometer)
Stir in the bicarbonate of soda and the nuts!.
Pour immediately into a buttered, shallow tin and mark into pieces when almost set!.Break when cold
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14oz granulated sugar
6oz soft brown sugar
6oz golden syrup
1/4 pint water
2oz butter
1/4 teaspoon bicarbonate of soda
12 oz chopped nuts
Place the sugar,syrup and water in a heavy pan over a low heat until the sugar has completely dissolved!.
Add the butter and bring to the boil
Boil gently until a little of the mixture dropped into cold water separates into hard brittle threads( 310f/154c on a sugar thermometer)
Stir in the bicarbonate of soda and the nuts!.
Pour immediately into a buttered, shallow tin and mark into pieces when almost set!.Break when cold
Www@FoodAQ@Com
Here's a great recipe from Alton Brown, of "Good Eats":
Ingredients
* 1 1/2 cups lightly salted, roasted peanuts
* 1/2 teaspoon cinnamon
* 1/2 teaspoon cayenne pepper
* 3 cups sugar
* 1 1/2 cups water
* Vegetable oil, for coating the saucepan
* Softened butter for spatula
Directions
In a small bowl combine peanuts, cinnamon, and cayenne!. Set aside!.
Brush the inside of a medium sized heavy saucepan with vegetable oil!. Add the sugar and water to the saucepan, cook over high heat, stirring occasionally with a wooden spoon, until it comes to a boil!. Stop stirring, cover and cook for 3 minutes!. Uncover, reduce heat to medium, and cook until the sugar is a light amber color!. Stir in peanuts!. This will greatly reduce the temperature of the sugar so work quickly!. Once evenly mixed, pour mixture onto a sheet pan lined with a silicone baking mat or buttered parchment paper!. Using a buttered spatula, spread thin!. You will have to work quickly when pouring out and spreading the mixture in the pan!. If necessary, in order to achieve single layer of peanuts, top with second sheet pan whose underside has been buttered!. Cool completely and then break into pieces!.
Hope this helps! Can you send me some!?!?!? Yummmmmm!.
Dave
Www@FoodAQ@Com
Ingredients
* 1 1/2 cups lightly salted, roasted peanuts
* 1/2 teaspoon cinnamon
* 1/2 teaspoon cayenne pepper
* 3 cups sugar
* 1 1/2 cups water
* Vegetable oil, for coating the saucepan
* Softened butter for spatula
Directions
In a small bowl combine peanuts, cinnamon, and cayenne!. Set aside!.
Brush the inside of a medium sized heavy saucepan with vegetable oil!. Add the sugar and water to the saucepan, cook over high heat, stirring occasionally with a wooden spoon, until it comes to a boil!. Stop stirring, cover and cook for 3 minutes!. Uncover, reduce heat to medium, and cook until the sugar is a light amber color!. Stir in peanuts!. This will greatly reduce the temperature of the sugar so work quickly!. Once evenly mixed, pour mixture onto a sheet pan lined with a silicone baking mat or buttered parchment paper!. Using a buttered spatula, spread thin!. You will have to work quickly when pouring out and spreading the mixture in the pan!. If necessary, in order to achieve single layer of peanuts, top with second sheet pan whose underside has been buttered!. Cool completely and then break into pieces!.
Hope this helps! Can you send me some!?!?!? Yummmmmm!.
Dave
Www@FoodAQ@Com
340g (12oz) Raw Peanuts or Raw Cashews, coarsely chopped
170g (6oz) Sugar
170g (6oz) Light Syrup
60ml (2fl oz) Water
3 tbsp Butter, at room temperature
2 tsp Vanilla Essence
1 tsp Baking Powder
Butter a large baking tray; set aside!.
In a large heavy bottomed saucepan, combine the sugar, syrup, water, and butter!.
Bring to a boil over moderate heat, stirring constantly with a wooden spoon to dissolve sugar!.
(Try to avoid splashing mixture onto side of the pan!.)
Boil for 3 minutes!.
Cook over moderate heat, stirring occasionally, to 114 - 118°C (238 - 245°F) on sugar thermometer, soft-ball stage!.
Add the nuts!.
Cook over moderate heat, stirring constantly, to 300° on sugar thermometer, hard-crack stage (10 to 15 minutes)!.
Be careful that the mixture does not burn!.
Remove the pan from heat!.
Quickly stir in vanilla and baking powder into the hot mixture, stirring constantly until light and foamy!.
Immediately pour and spread mixture onto the baking sheet!.
With 2 forks, lift and pull into a rectangle!.
Pull gently to avoid tearing!.
Cool completely on wire rack!.
Break into pieces!.
Www@FoodAQ@Com
170g (6oz) Sugar
170g (6oz) Light Syrup
60ml (2fl oz) Water
3 tbsp Butter, at room temperature
2 tsp Vanilla Essence
1 tsp Baking Powder
Butter a large baking tray; set aside!.
In a large heavy bottomed saucepan, combine the sugar, syrup, water, and butter!.
Bring to a boil over moderate heat, stirring constantly with a wooden spoon to dissolve sugar!.
(Try to avoid splashing mixture onto side of the pan!.)
Boil for 3 minutes!.
Cook over moderate heat, stirring occasionally, to 114 - 118°C (238 - 245°F) on sugar thermometer, soft-ball stage!.
Add the nuts!.
Cook over moderate heat, stirring constantly, to 300° on sugar thermometer, hard-crack stage (10 to 15 minutes)!.
Be careful that the mixture does not burn!.
Remove the pan from heat!.
Quickly stir in vanilla and baking powder into the hot mixture, stirring constantly until light and foamy!.
Immediately pour and spread mixture onto the baking sheet!.
With 2 forks, lift and pull into a rectangle!.
Pull gently to avoid tearing!.
Cool completely on wire rack!.
Break into pieces!.
Www@FoodAQ@Com