| Ingredients |
- 340g
(12oz) Raw Peanuts or Raw Cashews,
coarsely chopped
- 170g
(6oz) Sugar
- 170g
(6oz) Light Syrup
- 60ml
(2fl oz) Water
- 3
tbsp Butter, at room temperature
- 2
tsp Vanilla Essence
- 1
tsp Baking Powder
|
| Method |
1)
Butter a large baking tray; set aside.
2)
In a large heavy bottomed saucepan,
combine the sugar, syrup, water, and
butter.
3)
Bring to a boil over moderate heat,
stirring constantly with a wooden spoon
to dissolve sugar. (Try to avoid splashing
mixture onto side of the pan.) and Boil
for three minutes.
4)
Cook over moderate heat, stirring occasionally,
to 114 - 118°C (238 - 245°F)
on sugar thermometer, soft-ball stage.
5) Add the nuts.
6)
Cook over moderate heat, stirring constantly,
to 300° on sugar thermometer, hard-crack
stage (10 to 15 minutes). Be careful
that the mixture does not burn.
7)Remove
the pan from heat.
8)Quickly
stir in vanilla and baking powder into
the hot mixture, stirring constantly
until light and foamy.
9)
Immediately pour and spread mixture
onto the baking sheet.
10)With
2 forks, lift and pull into a rectangle.
Pull gently to avoid tearing.
11)
Cool completely on wire rack.
12)
Break into pieces.
|
Tips
Though peanut brittle recipes can appear deceptively
simple, the candy can be tricky to make correctly.
The
correct temperature must be reached in order
to thoroughly dissolve the sugar and create
the appropriate “snap” to the
candy (undercooked peanut brittle is too sticky),
but cooking times vary according to the behavior
of specific appliances.
When checking the temperatures, avoid touching
the candy thermometer to the side or bottom
of the pan, which could give an inaccurately
high reading.
Always
be cautious when working with boiling sugar,
which can cause severe burns.
Many peanut brittle recipes suggest adding
baking soda at the end to add air and make
the candy slightly more tender, but this causes
foaming and must be done in a pan large enough
to contain the candy.
It
may be helpful to warm cookie sheets in the
oven to aid spreading the candy and keep it
from hardening too quickly after cooking.
The
specific type of peanuts is also a critical
choice.
If
choosing salted peanuts, consider omitting
additional salt in the recipe for a healthier
treat.
Many
recipes also recommend unroasted peanuts because
roasted nuts can get too brown or even burn
at the high temperatures necessary to cook
the brittle.
Name
brand peanuts may have added monosodium glutamate
(msg) or seasonings that could taint the flavor
of homemade candy.
Of
course, while peanuts are the traditional
choice, many cooks experiment with other nuts
for brittles: cashews, pecans, and almonds
are other favorite choices and excellent alternatives
for individuals with peanut allergies.
|
TM
