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Wednesday, January 9, 2013
I use to think I didn't like peanut brittle until Dad started making it. Once I had the real deal there has been no turning back.
Here is the recipe.
Grease a large cookie sheet and set aside. Find your candy thermometer.
light corn syrup
Place the first four ingredients in a heavy sauce pan. Mix with a wooden spoon and heat until boiling. Continue to stir frequently. Heat to 240 degrees, all the sugar should be melted, then add
1 cup raw
Continue to stir frequently. You are using raw peanuts but they are actually cooking now. You can use dry roasted or oil roasted peanuts but the flavor is better with the raw peanuts. You can buy them in baking section of the market. They are by other nuts for baking, shredded coconut and stuff like that. Heat to 300 degrees on the candy thermometer. If you couldn't find the candy thermometer you can add the peanuts when the sugar is all melted and heat the mixture until a small amount, when drizzled into very cold water, forms brittle threads. Remove from heat and quickly stir in
2 tablespoons soft
The baking soda will cause the mixture to foam. This creates many small air pockets in the brittle. Immediately pour out on to the greased cookie sheet. Allow the peanut brittle to cool completely and break into pieces.
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