Seriously the best peanut brittle out there. You have to follow the recipe to a "T" though, or it won't be nearly as good. Try this, you won't ever want another kind of peanut brittle.
Spanish Peanut Brittle
1 1/4 cups sugar
1/2 cup white caro syrup
1/2 cup water - scant
pinch salt
1 1/2 cups raw Spanish peanuts
1 3/4 tsp baking soda
3 TB butter - soft
In a heavy saucepan and with a wooden spoon, mix together the sugar, salt, caro syrup and water. Turn to high heat and stir until sugar dissolves. Cook, no need to stir, until the syrup spins a thread. Butter a cookie sheet.
Mix your softened butter and baking and soda well (make sure this is ready to go prior to syrup spinning a thread). Set aside.
Once syrup spins a thread, add the peanuts and continue cooking and stirring until the peanuts start "popping" open. Cook just until tan, don't let it get too dark.
Remove from the and add soda/butter mixture. Fold it in quickly and only stir until butter is melted. Quickly pour onto a cookie sheet. DO NOT SPREAD, DO NOT TOUCH PAN, DO NOT BUMP. Just let the candy sit untouched until cool and then break into pieces. PURE HEAVEN.
Recipe Source: Lillian Ulmer
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