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Dee.Dee said:
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On Nov 6, 10:28?am, "Dee.Dee" <[email hidden]> wrote: > Now, I'll ask a nitpick question: I have on hand unsalted raw > peanuts, I > wonder if I should add salt to the above recipe. Probably, heh? > Thanks. > Dee Dee- Hide quoted text -
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The recipe I use uses unsalted raw peanuts. The only additional salt comes from the 2 tablespoons of butter that's added in at the end.
Thanks so much. I appreciate your answer. Dee Dee
Here's the recipe I use in case you're interested.
2 cups raw Virginia peanuts OR 1 1/2 cups raw Spanish peanuts 1 cup granulated sugar 1/2 cup light corn syrup 1/4 cup dark brown sugar 1 1/2 teaspoons baking soda 2 tablespoons butter 1 teaspoon vanilla
Combine peanuts, sugars, and corn syrup in a microwave safe bowl; mixture will be quite gummy. Microwave on high for 2 minutes and then stir. Microwave 2 minutes more and stir again. Microwave in 2 minute increments until the peanuts start to cook. After that check it every minute or less. The candy is done when the peanuts have turned a nice roasted peanut color. Make sure you're looking at the peanuts and not the syrup. The dark syrup can make the peanuts to appear darker than they really are. The syrup may have also turned slightly darker. After cooking add the remaining ingredients and stir vigorously until the candy is light and foamy. Spread the candy out on to a sheet of aluminum foil and use the back of a spoon, a fork, or whatever to spread it out into a thin layer. You have to work quickly because it sets up almost immediately. Let cool COMPLETELY before breaking it up into pieces.
Note: After you've made it the first time, make a note of the total cooking time. That way you'll know approximately how long it takes to cook and you won't have to keep checking it every minute.
Now, I have a use for those peanuts I have socked away. Thanks for all the extra information regarding this recipe. This will put me in "good sted." Filed away. My appreciation, Dee Dee
Here's the recipe I use in case you're interested.
2 cups raw Virginia peanuts OR 1 1/2 cups raw Spanish peanuts 1 cup granulated sugar 1/2 cup light corn syrup 1/4 cup dark brown sugar 1 1/2 teaspoons baking soda 2 tablespoons butter 1 teaspoon vanilla
Combine peanuts, sugars, and corn syrup in a microwave safe bowl; mixture will be quite gummy. Microwave on high for 2 minutes and then stir. Microwave 2 minutes more and stir again. Microwave in 2 minute increments until the peanuts start to cook. After that check it every minute or less. The candy is done when the peanuts have turned a nice roasted peanut color. Make sure you're looking at the peanuts and not the syrup. The dark syrup can make the peanuts to appear darker than they really are. The syrup may have also turned slightly darker. After cooking add the remaining ingredients and stir vigorously until the candy is light and foamy. Spread the candy out on to a sheet of aluminum foil and use the back of a spoon, a fork, or whatever to spread it out into a thin layer. You have to work quickly because it sets up almost immediately. Let cool COMPLETELY before breaking it up into pieces.
Note: After you've made it the first time, make a note of the total cooking time. That way you'll know approximately how long it takes to cook and you won't have to keep checking it every minute.
Here's the recipe I use in case you're interested.
2 cups raw Virginia peanuts OR 1 1/2 cups raw Spanish peanuts 1 cup granulated sugar 1/2 cup light corn syrup 1/4 cup dark brown sugar 1 1/2 teaspoons baking soda 2 tablespoons butter 1 teaspoon vanilla
Combine peanuts, sugars, and corn syrup in a microwave safe bowl; mixture will be quite gummy. Microwave on high for 2 minutes and then stir. Microwave 2 minutes more and stir again. Microwave in 2 minute increments until the peanuts start to cook. After that check it every minute or less. The candy is done when the peanuts have turned a nice roasted peanut color. Make sure you're looking at the peanuts and not the syrup. The dark syrup can make the peanuts to appear darker than they really are. The syrup may have also turned slightly darker. After cooking add the remaining ingredients and stir vigorously until the candy is light and foamy. Spread the candy out on to a sheet of aluminum foil and use the back of a spoon, a fork, or whatever to spread it out into a thin layer. You have to work quickly because it sets up almost immediately. Let cool COMPLETELY before breaking it up into pieces.
Note: After you've made it the first time, make a note of the total cooking time. That way you'll know approximately how long it takes to cook and you won't have to keep checking it every minute.
"blake murphy" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Becca said:
Thanks for the recipes, everybody.
Becca
i've got a question: i have peanut brittle cravings sometimes, but a box seems to go stale before i finish one. would freezing help?
i used to make butterscotch as a kid, but no candy since then. i've clipped some of the recipes in the thread.
your pal, blake
With most sugar-based things, an airtight container works better than freezing, which tends to do bad things to moisture content. I'd store it in an airtight cookie tin, and consider throwing in a couple of those pacs that attract moisture and keep the contents of things dry. Separated by some food-safe liner such as wax paper or plastic wrap, of course.
"blake murphy" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Becca said:
Thanks for the recipes, everybody.
Becca
i've got a question: i have peanut brittle cravings sometimes, but a box seems to go stale before i finish one. would freezing help?
i used to make butterscotch as a kid, but no candy since then. i've clipped some of the recipes in the thread.
your pal, blake
With most sugar-based things, an airtight container works better than freezing, which tends to do bad things to moisture content. I'd store it in an airtight cookie tin, and consider throwing in a couple of those pacs that attract moisture and keep the contents of things dry. Separated by some food-safe liner such as wax paper or plastic wrap, of course.
On Thu, 8 Nov 2007 11:48:34 -0500, "Janet" <[email hidden]>
Quoted message said:
"blake murphy" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Becca said:
Thanks for the recipes, everybody.
Becca
i've got a question: i have peanut brittle cravings sometimes, but a box seems to go stale before i finish one. would freezing help?
i used to make butterscotch as a kid, but no candy since then. i've clipped some of the recipes in the thread.
your pal, blake
With most sugar-based things, an airtight container works better than freezing, which tends to do bad things to moisture content. I'd store it in an airtight cookie tin, and consider throwing in a couple of those pacs that attract moisture and keep the contents of things dry. Separated by some food-safe liner such as wax paper or plastic wrap, of course.
On Thu, 8 Nov 2007 11:48:34 -0500, "Janet" <[email hidden]>
Quoted message said:
"blake murphy" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Becca said:
Thanks for the recipes, everybody.
Becca
i've got a question: i have peanut brittle cravings sometimes, but a box seems to go stale before i finish one. would freezing help?
i used to make butterscotch as a kid, but no candy since then. i've clipped some of the recipes in the thread.
your pal, blake
With most sugar-based things, an airtight container works better than freezing, which tends to do bad things to moisture content. I'd store it in an airtight cookie tin, and consider throwing in a couple of those pacs that attract moisture and keep the contents of things dry. Separated by some food-safe liner such as wax paper or plastic wrap, of course.
