Sunday, December 24, 2006

Peanut brittle - the perfect recipe.

Last December I made six different batches of peanut brittle and reported on the results.

Today, Melina and I bought a giant bag of pre-roasted, slightly salted peanuts. She made a batch of the preferred recipe from last year and then modified it slightly for a second batch. This is now the perfect peanut brittle. Enjoy.

Recipe #6, adapted from Recipe #5

2-1/2 cups salted toasted peanuts
1 cup granulated sugar
3/8 cup corn syrup
6 tablespoons butter, sliced into the pot

Put everything but the peanuts into a heavy saucepan and mix over low heat until all is melted - then you can up the flame under the pot a bit.

Add the peanuts when the mixture reaches 225 degrees. The temperature will go down, then keep stirring constantly till it gets up to 300 degrees. Then QUICKLY dump the mixture out on a lightly buttered cooking sheet and push it around with spoon or metal spatula till it's roughly one nut deep. You have to work fast.

Immediately submerge your pot and utensils in hot, hot water so as to avoid peanut brittle cement when you're ready to clean up.

Don't try to break up the peanut brittle till it's completely cool. Yes, WAIT!

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