Tilted Forum Project Discussion Community  

Go Back   Tilted Forum Project Discussion Community > Interests > Tilted Food


 
 
LinkBack Thread Tools
Old 05-09-2003, 02:17 AM   #1 (permalink)
Loser
 
Location: who the fuck cares?
Recipe of the Day - May 9 (peanut brittle)

Peanut Brittle

Ingredients
1 cup corn syrup
2 cups sugar
1/2 cup water
2 cups peanuts
1 1/2 tsp salt
1 tsp vanilla extract
3/4 tsp baking soda
1 1/2 tbsp butter

Preparation
Use a fairly heavy, 2 1/2 to 3 quart saucepan. Stainless steel with a copper clad bottom is ideal. Do not use an all aluminum pan. You will likely get "hot spots" which cause burning before you know it.

Place corn syrup and water into the pan over medium-high heat. After it warms up, but before it begins to boil, stir in the sugar. Bring to full boil, stirring occasionally with a wooden spoon. Insert candy thermometer after a few minutes. When the temperature reaches 250 degrees F, add the peanuts and salt and stir. Bring the mixture back to a full boil.

Now, in this phase, the correct amount of stirring is of critical importance. Constant stirring can prevent the browning that is required both for flavor and appearance. Under-stirring will cause peanuts on the bottom of the pan to burn, and may cause the syrup to burn at the sides of the pan. It takes practice to neither under-stir nor over-stir the candy as it cooks. Don't let your fear of burning prevent you from browning. Without browning, your peanut brittle will be pale in color and lacking in toasty flavor. Some manufacturers add caramel color, which doesn't help the flavor. Properly cooked, the candy will develop the rich golden brown color seen in the photo below, without the addition of coloring agents.

When the temperature reaches 300 degrees remove the pan from the heat immediately. You may do this at 290 degrees, if the desired level of brownness has been reached. Do not let it go above 300 degrees, or the finished product may develop a weak, spongy structure.

Immediately after removing the pan from the heat, add the butter and vanilla extract, and stir (carefully-it's HOT!) until the butter is melted. Sprinkle the baking soda over the surface of the mixture and stir. The mixture will begin to foam up and double in volume.

Now you need a clean, smooth, flat surface to pour the mixture onto. A marble pastry board is ideal, as the marble allows the candy to cool slowly enough so you have time to stretch it before it hardens. You may use a large baking sheet, but you will have to work quickly because the candy will cool and harden more rapidly. Prepare the surface ahead of time by coating it with butter or non-stick cooking spray.

Immediately after stirring in the baking soda, pour the hot mixture onto the surface. Don't try to spread the mixture too much with your wooden spoon. You will end up scraping the peanuts into one place. Instead, put on a pair of cotton gloves, and put a pair of plastic food handling gloves over the cotton gloves. Coat the plastic gloves with butter, paying special attention to the fingers.

Now, use a spatula to loosen the candy from the cooling surface, then pick it up and flip it over. Keep in mind that the candy is still very hot, and can melt the plastic gloves, so try to use a light touch, and handle the candy by the outside edges, which cool more rapidly. Flipping reduces the surface contact and allows for easier stretching of the solidifying mass. Stretch until the candy becomes thin, but without too many holes. The edges may have to be broken to allow them to stretch to the desired thinness.

Once stretched, leave the candy alone to cool, which will take a couple of hours. After cooling, the peanut brittle can be broken up by hand, or by whacking it with the handle of a butter knife (watch out for flying pieces).

Store the peanut brittle in airtight containers. If you use plastic bags, you may want to double bag it. The candy can have some sharp edges that tend to poke through.

<center></center>

Last edited by JadziaDax; 05-10-2003 at 03:02 AM..
JadziaDax is offline  
Old 05-09-2003, 07:23 PM   #2 (permalink)
Indifferent to anti-matter
 
vermin's Avatar
 
Location: Tucson, AZ
Sounds great. The 'cook well' part, any idea of time and/or temp.? regular oven or microwave? Thanx.
__________________
If puns were sausages, this would be the wurst.
vermin is offline  
Old 05-10-2003, 03:04 AM   #3 (permalink)
Loser
 
Location: who the fuck cares?
vermin, I changed the recipe above to a more complete one for you. It's a lot more complicated, but it has better detail and a better procedure.

This one reminds me of the days when we'd do taffy pulls.
JadziaDax is offline  
Old 05-10-2003, 10:35 AM   #4 (permalink)
Psycho
 
Location: Where hockey pucks run rampant
LOVE PEANUT BRITTLE! Thank you, thank you, thank you.........
__________________
Lead me, follow me, or get out of my way!
duckduck is offline  
Old 05-10-2003, 02:59 PM   #5 (permalink)
Crazy
 
Location: upstate, NY
peanuts are my favorite food. thank you!
limited is offline  
 

Tags
brittle, peanut


Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On



All times are GMT -8. The time now is 09:33 AM.

Tilted Forum Project

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
Search Engine Optimization by vBSEO 3.6.0 PL2
© 2002-2012 Tilted Forum Project

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 117 118 119 120 121 122 123 124 125 126 127 128 129 130 131 132 133 134 135 136 137 138 139 140 141 142 143 144 145 146 147 148 149 150 151 152 153 154 155 156 157 158 159 160 161 162 163 164 165 166 167 168 169 170 171 172 173 174 175 176 177 178 179 180 181 182 183 184 185 186 187 188 189 190 191 192 193 194 195 196 197 198 199 200 201 202 203 204 205 206 207 208 209 210 211 212 213 214 215 216 217 218 219 220 221 222 223 224 225 226 227 228 229 230 231 232 233 234 235 236 237 238 239 240 241 242 243 244 245 246 247 248 249 250 251 252 253 254 255 256 257 258 259 260 261 262 263 264 265 266 267 268 269 270 271 272 273 274 275 276 277 278 279 280 281 282 283 284 285 286 287 288 289 290 291 292 293 294 295 296 297 298 299 300 301 302 303 304 305 306 307 308 309 310 311 312 313 314 315 316 317 318 319 320 321 322 323 324 325 326 327 328 329 330 331 332 333 334 335 336 337 338 339 340 341 342 343 344 345 346 347 348 349 350 351 352 353 354 355 356 357 358 359 360