Im nuts about peanut brittle
What's the best timeframe to roast peanuts for peanut brittle? I ve done it a few times but found the nuts came out a bit bitter.... Any tricks to avoid this... Several of my friends prefer not to roast the nuts when making the brittle. However I do find peanut brittle tastes better when the nuts are roasted prior to making the recipe.
Huh. I've seen a couple threads re: peanut brittle that refer to pre-roasting the peanuts, and I can honestly say that in the dozens of batches of pb I've made I've never roasted the nuts beforehand. In the recipe my mother's family has always used, the peanuts are in the pan for a good ten minutes with the caramelized sugar syrup, and they always get beautifully golden-brown. If they were pre-roasted they'd be absolutely immolated! :)
You know, I've seen a lot of recipes for peanut brittle that includes, as well as the one I make, salted roasted peanuts. I've never had a bitter issue with them, nor were they ever "immolated" (a great word, BTW, in reference to food;-).
I'm just wondering what kind of peanuts you use and if you would post your recipe?
It sounds like it might be different from what I do. Thanks.
Are you roasting raw peanuts in the shell, or you just want to roast the shelled raw nuts to enhance the flavor?
If they're in the shell, roast them at 350* on a sheet pan in a single layer, check the color after about twenty minutes , the nuts should not be too dark. Take them out of the oven when they're slightly underdone. Let them cool for about 10 minutes before you shell.
Roast the shelled nuts for about fifteen minutes, after you've blanched them to remove the skins.
Shelled peanuts in the can don't need to be roasted, they already are. But you knew that.