Any Home Bakers Here?

[LittleLakePhil]

I'm too deep in it now eggs...but I'm not going to be doing many more favors in this cold....Carrot juice hmmmm...take the coffee...

 

[LittleLakePhil]

Suns warmed it to a balmy 23

 

[N F C]

Phil, this is the peanut brittle recipe I've used, it's from an old Betty Crocker cookbook.

1 1/2 tsp baking soda
1 tsp water
1 tsp vanilla extract
1 1/2 Cups sugar
1 Cup water
1 Cup light corn syrup
3 Tab. butter
1 lb. shelled unroasted peanuts (raw peanuts)

Butter 2 baking sheets, keep warm.

In a bowl combine baking soda, 1 tsp. water and the vanilla extract, set aside.

In a large saucepan, combine sugar, 1 cup water and the corn syrup. Cook over medium heat, stirring occasionally to 240* on a candy thermometer.

Stir in butter and peanuts. Cook, stirring constantly, to 300*. Watch carefully so mixture doesn't burn.

Immediately remove from heat; stir in soda mixture thoroughly. Pour 1/2 the candy mixture onto each warm baking sheet and quickly spread as thin as possible.

Cool and break into pieces. Makes about 2 pounds candy.

 

[3goodeggs]

70 and foggy

 

[3goodeggs]

see! Carrot juice or peanut brittle? Seriously. Healthy has less... 'brittle' and stuff.

 

[N F C]

Here's another peanut brittle recipe I picked up at the grocery store. I hope to try it out this winter.

Salted Caramel Nut Brittle
4 oz. chopped walnuts
4 oz. slivered almonds
4 oz. chopped pecans
2 Cups sugar
1/2 Cup water
1/2 Cup unsalted butter
1/3 Cup light corn syrup
1/2 tsp. baking soda
coarse salt for sprinkling

Pre-heat oven to 350*. Spread nuts onto a sheet pan and toast 7-10 minutes, just until the nuts begin to turn golden brown.

In saucepan, combine sugar, water, butter and corn syrup over medium-low heat. Stir until butter is melted and sugar is dissolved. Once mixture begins to boil, insert a candy thermometer and cook to 300*, stirring occasionally. As it cooks it will caramelize and turn golden brown.

As soon as the temp reached 300*, immediately stir in the baking soda (mixture will foam). Quickly stir in the nuts and dump onto a nonstick sheet pan or sheet pan lined with silicone baking mat or parchment paper. Use the bak of a spoon to spread out the mixture as thin as possible. Sprinkle generously with coarse salt.

Let sit for 30 minutes until cool. Break into small chunks.

Store in a cool, dry place.

 

[sunflour]

I love peanut brittle, but can no longer eat nuts

But still pull the nuts out and the brittle part is quite tasty.

 

[N F C]

You could just make the syrup and not put nuts in it! Or just put nuts on one baking sheet, pour 1/2 the syrup over them and pour the remaining 1/2 syrup on a sheet that doesn't have nuts on it. Ta da, 2 types of brittle! Your very own stash.

 

[sunflour]

Getting ready for T - day. Found a paper recipe for Moist Baked Turkey Breast - DH said we did that last year, and I really didn't remember it, but had a non-sense note on the back of the recipe.

Anyway - was cruising thru the thread's recipe index and found the one I had posted last year for that recipe.

And this post post #1239 that reminds me of what those notes meant.

Guess I was too deep in egg nog last year

So getting the duct tape out to stop hearing those I told ya so's from DH

.

 

[sunflour]

You could just make the syrup and not put nuts in it! Or just put nuts on one baking sheet, pour 1/2 the syrup over them and pour the remaining 1/2 syrup on a sheet that doesn't have nuts on it. Ta da, 2 types of brittle! Your very own stash.

You're smart as well as witty, will plan to do that for Christmas!