Tuesday, December 6, 2011

2nd Annual Great Online Cookie Exchange Extravaganza

It's the 2nd Annual Great Online Cookie Exchange Extravaganza!
Brought to you by Jz over at A Reluctant Bitch (though I actually found out about it by Hedone at The Pleasure Principle).

It's my first year participating. And yes, technically, it's supposed to be a cookie recipe, but well, I felt like breaking the rules. This time.

Candy is almost as good as cookies anyway. Right?

One of my favorite candies of the holiday season is Peanut Brittle. Especially when it turns out with that perfect brittle consistency and and oh, so buttery-carmely-peanuty flavor. You know, when it kind of melts in your mouth, but still has that brittle snap?

I can't stand it when it's chewy. Ew.

So, homemade is definitely the way to go with this treat. It's actually relatively simple to make and it only requires a few ingredients - most of which are probably staples in your home.


Ingredients:
1 cup white sugar
1/2 cup light corn syrup
1/2 cup water
1 cup raw Spanish peanuts
1 T butter or margarine
1 tsp baking soda

Directions:
Grease a large cookie sheet. Set aside.

In a heavy 2 quart saucepan, over medium heat, combine the sugar, corn syrup, and water.

Bring to a boil, stirring until sugar is dissolved.
Add raw peanuts.

If using a candy thermometer, set it in place and continue cooking. Stir constantly until temperature reaches 300°F (150°C) or until a small amount of mixture dropped into cold water separates into hard and brittle threads. Since I do not own a candy thermometer, this is the method I use. I keep a small dish of cold water on the counter near the stove. Periodically, I drip a little of the mixture into the water to test the consistency.

Remove from heat.
Immediately stir in the butter and baking soda.
It is helpful to have these pre-measured and ready to go, so they can be stirred in right away.

Pour at once onto the greased cookie sheet. Using the spatula used during stirring, smooth the peanut mixture over the cookie sheet, making sure there are no holes and that it is relatively evenly spread.


Allow to cool. I usually let it cool for at least 30 minutes or so. It should be a nice caramel color and should no longer be sticky.

Break the candy into pieces. I do this by slamming the cookie sheet onto the counter once or twice (this can be quite loud, so you may want to shout out a warning to others who may be around), and then using a fork to break into smaller piecs.


Enjoy the smooth, buttery, crunchy yumminess!


******
For more delectable treats, stop on by these blogs:


9 comments:

  1. You big cheater!

    Ahem.  Sorry.  We love peanut brittle, but it's gotta be quality stuff.  Homemade beats store-bought any day of the week, so we'll be giving this recipe a try!  Thanks for sharing it!

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  2. "and oh, so buttery-carmely-peanuty flavor. You know, when it kind of melts in your mouth, but still has that brittle snap?"

    ...Am I the only one that got turned on reading that?

    You're right the recipe does seem easy--a few ingredients and not too many steps, nothing is complicated. Looking at your pictures made my mouth water...just like always. ;-)

    Happy Holidays Sexy Lola!

    -H


    Ginger
    Cookies

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  3. This MUST be made!

    Hugs,
    mouse

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  4. I've actually never had peanut brittle before. I'll have to give this a try some time. Thanks for sharing!

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  5. There is ALWAYS room for candy!
    Thank you for sharing.

    And thanks for playing along.  :-)

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  6. striving for peaceDecember 7, 2011 at 6:06 PM

    I have never made brittle -- so I think I'll try it -- I'm one of those peanut allergy people who ruin everything for everyone else -- I'm thinking PECAN brittle.....mmmm

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  7. This looks awesome! Thanks for the recipe! Sara

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  8. Gosh it's ages since I've had peanut brittle. Thanks for sharing.

    Love,
    Ronnie
    xx

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  9. I've never thought about making it with another kind of nut. If you try it with pecans, please come back and let me know how it turns out. :)

    ReplyDelete

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