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Gary Solomon's Peanut Butter Brittle

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  • Gary Solomon's Peanut Butter Brittle

    Gary Solomon
    Posted January 23, 2006 04:43 PM

    Gary Solomon's Peanut Butter Brittle

    Sugar-2 cups.
    Water-1 cup.
    Light Karo Corn Syrup-1 cup.
    Roasted and Lightly Salted Peanuts-2 cups.
    Baking Soda- 1/4 teaspoon.
    Sweet Butter-3 tablespoons.
    Pure Vanilla Extract-1 teaspoon.
    Salt-1/2 teaspoon.

    Instructions: Lightly spray a cookie sheet. Set aside. Add the sugar and water into a large pan. Over a medium high flame dissolve the sugar into the water. Add the corn syrup and butter. Mix often. Bring to a boil. Continue mixing the mixture until it becomes thickened. This should take about 10 minutes. You will start to feel the syrup stick to the bottom of the pan. A candy thermometer should read about 250F degrees. Make sure that you feel the thickening process occur or the candy will not harden properly. When you have reached this light caramel phase, add in the peanuts and coat all the nuts. Add the salt and soda. The mixture will become white and start to foam because of the soda. Continue mixing for a few more minutes. Remove from the flame and stir in the Vanilla extract. Pour the hot mixture on to the greased cookie sheet and spread it evenly with a large metal spoon. Allow to cool for 2 hours. Using a spatula lift the Peanut Brittle from the cookie sheet and break it into pieces. Recipe from Gary Solomon.
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