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NATIONAL PEANUT BRITTLE DAY

Posted by Marge on 01/25/2018 in Home |

Tomorrow is National Peanut Brittle Day. I am posting this on today, so you can make sure you have the ingredients to make this on Friday. Peanut Brittle is a hard, flat caramelized candy loaded with peanut. This candy is enjoyed throughout the United States. It’s one of my favorites and a Christmas treat to myself.

Peanut Brittle is made from caramelized sugar or corn syrup. Nuts are added to the molten sugar and then poured onto a flat surface and smoothed into a thin sheet. Marble or granite is preferred, but you can use a cookie sheet. When the candy cools it becomes a hard, brittle treat. Now you can break it into smaller pieces. Some of the best peanut brittle is hand stretched into a thin, easily cracked candy that melts in the mouth.

The history of peanut brittle says it was all a mistake. Supposedly, a southern woman was making taffy and instead of using cream of tartar, she used baking soda by accident and peanut brittle became a great mistake.

I’ve never made my own peanut brittle before, but the weather is so bad, I’ll be stuck in the house Friday, I’m sure. If  he peanut brittle turns out, I’ll start a new tradition and give it as a gift during the holidays. I’ll let you know what happens. If you get a chance let me know if you make it and if it turns out okay. 😊

You can use this day and make you own peanut brittle with the recipe below. It’s the beginning of a weekend and there’s not a lot to do. However, have an adult with you. This hot candy could burn the skin right off you. If it drips on you, it will stick.

Ingredients

1 1/2 teaspoons baking soda

1 teaspoon water
1 teaspoon vanilla
1 1/2 cups sugar
1 cup water
1 cup light corn syrup
3 tablespoons butter or margarine
1 pound shelled unroasted peanuts
Steps
1 Heat oven to 200ºF. Butter 2 cookie sheets, 15 1/2×12 inches, and keep warm in oven. Mix baking soda, 1 teaspoon water and the vanilla; reserve.

2 Mix sugar, 1 cup water and the corn syrup in 3-quart saucepan. Cook over medium heat, stirring occasionally, to 240º F on candy thermometer or until small amount of syrup dropped into very cold water forms a soft ball that flattens when removed from water.

3 Stir in butter and peanuts. Cook, stirring constantly, to 300º F or until small amount of mixture dropped into very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy.

4 Pour half the candy mixture onto each cookie sheet; quickly spread about 1/4 inch thick. Cool completely, at least 1 hour. Break into pieces. Store in covered container.

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