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  • Peanut Brittle

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    15indian
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    1 tbsp. Unsalted butter 2 1 / 2 c (12oz.) dry-roasted, salted peanuts 1 c sugar 1 c light corn syrup 1 tsp. Baking soda Method of Preparation: Combine nuts, sugar, and corn syrup. Bring to a boil, while stirring consistently. Remove from heat and add butter and baking soda. Pour onto silpat. Allow it to cool completely, about 45 minutes. Break into pieces and store in an airtight container for up

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    1 tbsp. Unsalted butter 2 1 / 2 c (12oz.) dry-roasted, salted peanuts 1 c sugar 1 c light corn syrup 1 tsp. Baking soda Method of Preparation: Combine nuts, sugar, and corn syrup. Bring to a boil, while stirring consistently. Remove from heat and add butter and baking soda. Pour onto silpat. Allow it to cool completely, about 45 minutes. Break into pieces and store in an airtight container for up

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    6 views1 page

    Peanut Brittle

    Uploaded by

    15indian
    1 tbsp. Unsalted butter 2 1 / 2 c (12oz.) dry-roasted, salted peanuts 1 c sugar 1 c light corn syrup 1 tsp. Baking soda Method of Preparation: Combine nuts, sugar, and corn syrup. Bring to a boil, while stirring consistently. Remove from heat and add butter and baking soda. Pour onto silpat. Allow it to cool completely, about 45 minutes. Break into pieces and store in an airtight container for up

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Peanut Brittle

    Prep Time min / Cook Time min I Yields 1 lbs.

    Ingredients: 1 tbsp. unsalted butter 2 c (12oz.) dry-roasted, salted peanuts 1 c sugar 1 c light corn syrup 1 tbsp. baking soda

    Method of Preparation:

    1. Combine nuts, sugar, and corn syrup. Cook over med-high heat and bring to a boil, while stirring consistently. 2. Bring to 295F without stirring (once it reaches a boil). When sugar begins to brown stir gently. Remove from heat and add butter and baking soda. Pour onto silpat. 3. Once you can handle the candy, stretch as thinly as possible. Allow it to cool completely, about 45 minutes. Break into pieces and store in an airtight container for up to 2 weeks.

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