Dickey Guitars
In the handmade tradition. One at a time. Just for you.
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.
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.
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.