MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Georgia Pig Peanut Brittle
Categories: Nuts, Snacks, Candy
Yield: 16 servings
Peanut oil
1 lb Salted peanuts
3 c Sugar
1 c Light corn syrup
1/2 c Water
1 tb Butter; + extra for pan
2 tb Baking soda
Place a piece of heavy-duty aluminum foil (18" wide)
about a yard long, shiny side up, on a work surface near
the stove top. Spread a thin layer of vegetable oil over
the foil, spreading it with a paper towel. Let is stand.
With additional butter to that called for, butter the
sides of a 5-6 quart saucepan and set aside.
Put oven rack in the middle and set oven @ 200oF/93oC.
Place the peanuts on a rimmed baking sheet in a single
level and place in the oven to heat.
Meanwhile, place the sugar, corn syrup, and water in the
buttered saucepan. With a long handled wooden spoon stir
over moderate-high heat until the sugar dissolves and
the mixture comes to a boil.
Clip a sugar thermometer to the side of the pan and let
boil over moderate heat without stirring until the
thermometer reaches 275oF/135oC.
Meanwhile, melt the butter in a small saucepan and set
aside.
When the candy thermometer registers 275oF/135oC, add
the warmed peanut to sugar mixture and continue to cook,
stirring frequently, until the thermometer reaches
300oF/150oC degrees. (the mixture will caramelize and
darken as it cooks; but if it starts to smell burnt,
lift the pan quickly from the heat and stir.)
OKAY!! GAME ON!! Now work QUICKLY. Remove the pan from
the heat. Stir in the butter and then the baking soda
(this is the SECRET of the recipe) and stir very briskly
for only 2-3 seconds until the mixture becomes foamy,
pale in color, and rise to the top of the pan. Do NOT
wait or the foam will settle down and you will lose the
honeycomb part of this brittle. Quickly pour the foamy
mixture onto the oiled aluminum foil. Do NOT smooth over
the top or spread or you will deflate the brittle.
Let stand for about 30 minutes or until cool and crisp.
Then, with a thin, wide metal spatula, turn the brittle
upside down and dry the bottom with a paper towel. (I
did this, but personally, probably will skip this next
time, where it is fairly humid and frankly didn't notice
any moisture on the bottom.)
Break brittle into pieces and store in an airtight
container.
by Maida Heatter
RECIPE FROM:
https://www.gonnawantseconds.com
Uncle Dirty Dave's Archives
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