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| author | Blaise Thompson <blaise@untzag.com> | 2022-01-09 23:16:26 -0600 |
|---|---|---|
| committer | Blaise Thompson <blaise@untzag.com> | 2022-01-09 23:16:26 -0600 |
| commit | 564a6df1c0ca81399dfd7a914beb3c7d1321b923 (patch) | |
| tree | d676ac93a8c49b73a7f6cb2402045548475447f2 | |
| parent | 810b7b47bb4eb987ce03b36a2bb2f9b431bc68aa (diff) | |
peanut brittle
| -rw-r--r-- | posts/peanut-brittle.md | 31 |
1 files changed, 31 insertions, 0 deletions
diff --git a/posts/peanut-brittle.md b/posts/peanut-brittle.md new file mode 100644 index 0000000..dcc09c3 --- /dev/null +++ b/posts/peanut-brittle.md @@ -0,0 +1,31 @@ +title: peanut-brittle +date: 2022-01-09 +tags: food + +Mom's peanut brittle + +STEP #1 +- 3 cups sugar +- 1 cup white +- Karo Syrup 1 +- 1/2 cup cold water +- Cook these three items without stirring to soft boil (234 degrees) + +STEP #2 +Then add: +- 1# raw peanuts (can be made with or without skins) +- 4 tablespoons butter/margarine +- Cook to hard crack stage (300 degrees check temperature on web) + +STEP #3 +Remove from heat and add at the same time but separately: +- 1 teaspoon vanilla +- pinch of salt +- 2 teaspoons baking soda + +STEP #4 +Pour onto Pam'd cookie sheet. +Be sure to have heavy towel or bread board underneath the cookie sheet as it gets quite hot. + +The secret for me is to just pour the brittle out on a cookie sheet and NOT spread it thin. +That just takes all the air bubbles out and leaves it hard.
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