GRANDMA’S PEANUT BRITTLE RECIPE #SNACK #COKIES
My Grandma was the ruler of Christmas sweet. A portion of my preferred cherished recollections are of her kitchen counter loaded up with a wide range of natively constructed Christmas confections pressed in an assortment of Christmas tins. From toffee to holiness, she even had an astonishing hard cinnamon treat and I haven't seen a formula like it anyplace else. My auntie was benevolent enough to send me photos of a portion of her manually written plans so I can impart them to my children and with my companions here on the blog. Grandmother shelled nut fragile is anything but difficult to make and ideal for custom made Christmas gifting.
For this formula, you'll need a treat thermometer (I like the benevolent that clasp to the side of the pot), a huge substantial bottomed pot and a buttered sheet skillet.
Ingredients :
- 1 teaspoon of kosher salt
- 1 tsp of pure vanilla extract
- 1 teaspoon of baking soda
- 3 cups of granulated sugar
- 1 cup of light corn syrup
- 1 cup of water
- 1 stick of unsalted butter 8 tablespoons, cubed
- 3 cups of dry roasted peanuts one pound
Instructions :
- Prepare an 18x13 baking sheet by greasing with butter and set aside.
- In a small bowl, mix baking soda, salt and vanilla extract and set aside.
- In a large heavy bottomed pot, combine sugar, corn syrup and water.
- With a heat proof spoon or spatula, stir mixture constantly over very high heat until it reaches 240 degrees on candy thermometer.
- Add peanuts and continue stirring until mixture reaches 320 degrees on candy thermometer.
- Remove mixture from heat and stir in butter until melted.
- Stir in baking soda mixture. It will be foamy, stir until combined.
- Pour mixture onto baking sheet and let set until hard.
- Break into pieces.
Recipe Notes :
- Notes from Grandma Wanda - Must be stirred constantly and use a wooden spoon and a candy thermometer.
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