| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
White sugar |
| 1/2 |
c |
Light corn syrup |
| 1/2 |
c |
Water |
| 1/4 |
ts |
Salt |
| 1 |
tb |
Butter or margerine |
| 1 |
c |
Salted peanuts (yes, salted…) |
| 1 |
ts |
Baking soda |
INSTRUCTIONS
Combine the sugar, syrup, butter, water, and salt in a large 3 quart
saucepan. Cook over medium heat, stirring constantly, until sugar
dissolves. Insert candy thermometer. Cook, without stirring to the soft
crack stage, 270 degrees on the candy thermometer.
Remove from heat and add the peanuts. Return to heat and cook to 300
degrees, hard crack stage. Remove from heat. Stir in baking soda. Let the
foaming syrup settle a bit, then quickly pour onto a well-buttered large
cookie sheet. stretch out as far as possible. Cool completely, then break
into pieces. Store in an airtight container.
Nutless Variation:
Use 2 cups of corn chex cereal instead of the peanuts, and increase
the baking soda to 2 teaspoonfuls. Zowie! A "peanut" brittle that my
allergic daughter can eat. Tastes almost like the real thing!
Posted to EAT-L Digest 13 October 96
Date: Mon, 14 Oct 1996 18:53:44 EDT
From: "Sharon H. Frye" <shfrye@PEN.K12.VA.US>
A Message from our Provider:
“Many folks want to serve God, but only as advisers”