In the handmade tradition. One at a time. Just for you.
Peanut Brittle a holiday treat.
Ray, my Father-in-law, used to give us a big three pound plastic tub of peanut brittle every
holiday season. It was so flavorful and good. He's been gone ten years but his gift
lingers as a tasty thought from years gone by. A call to Andrew's Candy Co. in
Arkadelphia, Arkansas, revealed you have to order months ahead to get holiday brittle.
Shucks. Well, you know what? I still wanted some brittle.
Making a run to the grocery store with my wife, we procured all the ingredients. Standing
around the bar, we all shelled the peanuts, it takes some time to garner four cups of raw
Spanish peanuts. My wife remarked, hey, we are all doing something together, as our two
sons assisted with the repetitious job of shelling the goobers. It was fun.
Mixing and adding ingredients at the proper time, the first time candy makers poured the
boiling hot mixture onto the cookie sheets to cool. It cooks in about ten minutes, use the
recipe for guidance. In about an hour or so, my wife cracked the large discs of candy into
serving size chunks. I hope it lasts until Christmas, but if it doesn't, we'll remember
having success at both making good brittle, and a little memory of a happy Christmas
time. Give it a try.
|Here is my recipe which is derived from Cindy's 12 minute YouTube.com video. So simple
even a master electrician and guitar maker can do it.
Cindy's Peanut Brittle
1/2 c. corn syrup 1 3/4 c. raw sp. peanuts
1 c. sugar 1 tbsp. butter
1/4 c. water 1/2 tsp.baking soda
Also needed: 2 sprayed airbake insulated cookie sheets 15 by 10 inches
In a large coated skillet, over medium-high heat, combine: corn syrup and
water,and stir in sugar. Cook until it begins boiling. Add peanuts and salt,
stir slowly but frequently. Cook and stir until you begin to smell the roasted
peanuts and the liquid begins to turn honey color. Once you reach the
honey color and smell the roasted nuts, quickly stir in butter, then sprinkle
and stir in baking soda.
Pour quickly onto cookie sheets and allow to cool. I used a sheet of
aluminum foil over the cooled brittle, flip over onto the foil, and bang the
back of the cookie sheet. As the brittle releases onto the countertop and
foil it is broken up automatically. Bag and remove air from the bag in the
process. Notice the ingredients are in three groups, just like when you are
making the brittle.