A
Anna Free
Guest
Peanut Brittle
1 cup white sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/4 cup water
1 cup peanuts
2 tablespoons butter, softened
1 teaspoon baking soda
Grease a large cookie sheet. Set aside.
In a heavy 2 quart saucepan, over medium heat, bring to a boil, sugar,
corn syrup, salt, and water. Stir until sugar is dissolved. Stir in
peanuts. Set candy thermometer in place and continue cooking. Stir
frequently until temperature reaches 300 degrees F (150 degrees C), or
until a small amount of mixture dropped into very cold water separates
into hard and brittle threads.
Remove from heat; immediately stir in butter or margarine and baking soda;
pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture
into rectangle about 14x12 inches; cool. Snap candy into pieces.
--
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1 cup white sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/4 cup water
1 cup peanuts
2 tablespoons butter, softened
1 teaspoon baking soda
Grease a large cookie sheet. Set aside.
In a heavy 2 quart saucepan, over medium heat, bring to a boil, sugar,
corn syrup, salt, and water. Stir until sugar is dissolved. Stir in
peanuts. Set candy thermometer in place and continue cooking. Stir
frequently until temperature reaches 300 degrees F (150 degrees C), or
until a small amount of mixture dropped into very cold water separates
into hard and brittle threads.
Remove from heat; immediately stir in butter or margarine and baking soda;
pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture
into rectangle about 14x12 inches; cool. Snap candy into pieces.
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/