Dickey Guitars
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
between twenty and twenty-five 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.
http://www.fudgemail.com/peanut_brittle.htm
Here is my recipe which is derived from the fudgemail peanut brittle website link
provided above. I recommend reading the fudgemail link for pointers on perfect
brittle. Below find the recipe I use in simple form.
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Peanut Brittle
1c. corn syrup 2c. raw sp. peanuts 1tsp. vanilla extract
2 c. sugar 1 ½ tsp. salt 3/4tsp.baking soda
½ c. water 1 ½tbsp. butter
Also needed: 2 greased cookie sheets 15 by 10 inches
In a heavy 3 qt. saucepan, over medium-high heat, combine: corn syrup
and water, warm up, then stir in sugar. Cook until 250 F degrees using
candy thermometer. Add peanuts and salt, stir slowly but frequently.
Cook to 290 to 300 F degrees. Remove from heat, quickly stir in butter
and vanilla extract, then sprinkle and stir in baking soda. Pour at once
onto cookie sheets. Break up when cool.
