Peanut Brittle
Tämä resepti on sovitettu Martha Stewart Livingista, lokakuu 1996.
Lähde: Martha Stewart Show, lokakuu 2005
tuotto
ainekset
ohjeet
Cookin huomautukset
Säilytä ilmatiiviissä säiliössä useiden viikkojen ajan.
Tämä resepti on sovitettu Martha Stewart Livingista, lokakuu 1996.
Lähde: Martha Stewart Show, lokakuu 2005
tuotto
Säilytä ilmatiiviissä säiliössä useiden viikkojen ajan.
Walter
27.04.2023 @ 06:04
This recipe is adapted from Martha Stewart Living, October 1996. Source: Martha Stewart Show, October 2005. Makes 2 kilograms. Yield: Ingredients: 3 cups sugar, 1 cup corn syrup, 1/2 cup water, 4 1/2 cups salted, freshly roasted peanuts (about 1 pound, 7 ounces), skins removed, 4 tablespoons unsalted butter, 2 teaspoons pure vanilla extract, 2 teaspoons baking soda, vegetable oil spray. Instructions: 1. Spray two 12 x 17-inch baking sheets with vegetable oil spray. 2. In a heavy 5-quart saucepan with a lid, combine the sugar, corn syrup, and water. Cover the pan and bring to a boil, about 5 minutes. Dissolve the sugar by gently swirling the pot often over the burner. Keeping the lid on prevents sugar crystals from forming; however, if crystals do form, wash down the sides of the pan with a wet pastry brush. 3. When steam just begins to escape from the pot, remove the lid and reduce the heat to medium. Insert a candy thermometer and continue to cook until the temperature reaches 230 degrees (thread), about 1 minute. 4. Add the peanuts, stirring constantly with a metal spoon until the mixture reaches 300 degrees (hard crack) and is a rich golden brown, 13 to 18 minutes. 5. Immediately remove from the heat and quickly stir in the butter, vanilla, and baking soda. Stir with a metal spoon until the butter melts; the mixture will become foamy. Pour half the mixture down the center of each pan, spreading evenly with a spatula. Let cool for at least 1 hour. 6. Turn the brittle out of the pan and snap it into pieces. Cooks Notes: Store in an airtight container for several weeks.