Sunday, December 20, 2009
It is peanut brittle time! The snow has set the perfect conditions for Joe's annual adventure of peanut brittle making. He has been making it for more than 15 years after tasting our friend Ken's terrific peanut brittle. He shared the recipe and the tradition and now I am sharing it with you. Wish you could each taste it!
Joe always waits for snow. The peanut brittle comes out best when it cools in a snowbank!
Just look at that yummy stuff!
We put it in boxes and share with friends.
Recipe for Ken Fleming's Peanut Brittle
Combine in a heavy pot:
3 cups white sugar
1 cup white corn syrup
1/4 cup water
Bring to a boil, stirring constantly until a candy thermometer registers exactly 300 degrees. Add 1 lb.(3 cups) raw peanuts. Cook and stir until the mixture is golden brown. Remove from the heat and stir in 1 tsp. salt, 2 tsp. baking soda and 1 Tablespoon butter. Put on a parchment lined cookie sheet with sides. Immediately take it outside to the nearest snowbank (or if you don't have that use the freezer!) When it is cooled, break it apart and enjoy!