| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Desserts |
10 |
Servings |
INGREDIENTS
|
|
Vegetable oil spray |
| 3 |
c |
Sugar |
| 1 |
c |
Light corn syrup |
| 4 1/2 |
c |
Peanuts, dry-roasted; salted, skinned |
| 2 |
ts |
Baking soda |
| 4 |
tb |
Unsalted butter |
| 2 |
ts |
Vanilla extract |
INSTRUCTIONS
Coat two 17x12x1-inch baking pans with vegetable oil spray. In a 5-quart
saucepan, combine sugar, cornsyrup and 1/2 cup water. Clip on a candy
thermometer. Stirring constantly with a wooden spoon, bring mixture to a
boil over high heat; stop stirring. Wash down sodes of pan with a wet
pastry brush to remove sugar crystals. Reduce heat to medium; boil until
temperature reaches 230 degrees (thread stage), 5 to 10 minutes. Add
peanuts, stir constantly until mixture reaches 300 degrees (hard-crack
stage), about 25 minutes. Remove from heat and quickly add baking soda,
butter and vanilla. stir with wooden spoon just until butter melts. Pour
half the mixture down center of each pan. Mixture will be very foamy. Use a
metal spatual to spread mixture while warm. Let cool at least 1 hour. Turn
out of pan and break into shards. Brittle may be kept in an airtight
container for several weeks.
Posted to MC-Recipe Digest V1 #197
Date: Mon, 12 Aug 1996 22:21:44 -0800
From: Kristine <ksimpson@cwo.com>
A Message from our Provider:
“When praying, don’t give God instructions – just report for duty.”