| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Niger |
Candies, Desserts, Too hot tam |
40 |
Servings |
INGREDIENTS
| 1 |
tb |
Unsalted butter |
| 1 |
c |
Firmly packed light brown sugar |
| 1 |
c |
Granulated sugar |
| 1 |
c |
Water |
| 1 |
pn |
Baking soda |
| 1/4 |
c |
Shelled and skinned peanuts, toasted (see Note) |
| 1/4 |
c |
Cashews, toasted (see Note) |
INSTRUCTIONS
Thoroughly butter an 8 x 12 inch roasting pan and place it in the freezer
for 5 to 10 minutes. Combine the brown and granulated sugars and the water
in a heavy stainless steel saucepan over medium he at and, stirring
occasionally, cook until the sugars have dissolved and the mixture is
simmering. Increase the heat to high and, without stirring, simmer the
syrup until it reaches 300° on a candy th ermometer (hardcrack stage).
Remove from the heat and add the baking soda and the nuts, mixing
thoroughly to make sure they are evenly blended in. Pour the mixture onto
the buttered pan and allow to cool completely. Lift off and break the
brittle into bitesized pieces. The candy will keep in an airtight glass jar
for several weeks.
Note: To toast nuts, preheat the oven to 350°. Spread the mixed nuts on a
cookie sheet and toast in the oven until golden, about 15 minutes. Set
aside to cool.
>From Too Hot Tamales Show # 6208
Recipe by: Susan Feniger and Mary Sue Miliken Posted to MC-Recipe Digest V1
#533 by "Master Harper Gaellon" <gaellon@inch.com> on Mar 21, 1997
A Message from our Provider:
“The task ahead of us is never as great as the Power behind us.”