help with peanut brittle?
hi, i've got some unsalted roasted peanuts that i want to make into brittle for gift giving and eating.
what is your best tried and true recipe which can be made in a large-ish batch?
do you have any interesting add-ins or flavorings?
how do you wrap or package the brittle for gift giving? does it ever ship well?
Hi alkapal, if you haven't already made your brittle, I have a very very good family recipe I can post for you - comes from my (late, sadly) third cousin by marriage, who was a fabulous gardener and super cook ("it's Clara's recipe" uttered by my mother meant something especially good was in the offing).
Transcription of recipe card - I could hear my mother's voice for the first time in a long time while doing it.
"Peanut Brittle (Clara)
1c. corn syrup
3c. mixed nuts or peanuts
2t b. soda
Mix sugar, syrup, and water in large pan. Cover, heat to boiling point. Uncover and cook rapidly to 236 deg F or syrup in cold water makes a soft ball. Stir in nuts bubbling all the time. Cook rapidly to 280 deg F or syrup dropped in water makes hard ball. Stir in butter. Continue cooking to 300 deg F when dropped in water it separates into threads that are brittle and hard. Stir in vanilla, sprinkle soda over top quickly then stir vigorously 15 seconds until mixture is puffy. Pour into jelly roll pan at once. Cool completely. Break into pieces. (Very good.) I use peanuts with skins on (Spanish).
Mom/March 30, 1973"
Sugar would be white granulated, b. soda baking soda of course. I would butter the jellyroll pan (as did she, I believe) and would add salt if using unsalted nuts. Super with mixed nuts too. Dangerous to have around.
Would put it in a tin and cushion it well inside a bigger box to ship.
I would be delighted to hear that you tried this recipe.