So Long…

Another Christmas season has come and gone (does anyone else feel like saying thank goodness and good riddance?) and so have two recipes of peanut brittle. If you didn’t get a goodie bag from me below is the recipe. Leave a comment before Tuesday evening about your favorite Christmas recipe and one lucky, random winner will get my last bag of peanut brittle hand delivered to their current place of residence (yes, Mom, Steph and Elisha that includes you! And I’m guessing, more than likely only you…)

Homemade (No Fail) Peanut Brittle

source: me and the world wide interwebs

  • 2 C white sugar
  • 1 C water
  • 1/2 C corn syrup
  • 1/2 tsp. coarse salt
  • 2 Tbsp butter
  • 1/2 tsp baking soda
  • 2 to 3 C peanuts
  • Line a large baking sheet with parchment paper and set aside.
  • In a sauce pan with high sides, combine the sugar, water, corn syrup and salt. Gently stir it to combine all the ingredients but make sure not to splash up the sides of your pot.
  • Bring to a boil over medium to medium-high heat and cook until the sauce is deep golden. This could take up to 25 minutes. The NO FAIL part comes in if you have a candy thermometer: boil until the thermometer reads 300 degrees. Please watch closely. The sauce goes from just right to burnt in a few seconds! You don’t need to stir the sauce; if you do however, once again be sure not to splash up the sides of your pot. I say this from experience and quite a lot of scrubbing.
  • Remove from the heat and stir in the butter and baking soda. The sauce will foam and about double in volume. Once you have this under control quickly stir in the peanuts and continue to stir until the sauce is no longer bubbling, about a minute.
  • Quickly spread the sauce onto your parchment lined baking sheet. You can try and spread it out with a lightly greased spatula but you won’t have a lot of time. Let it cool until it’s firm and then break into pieces.
  • Apparently you can store this in an airtight container up to three weeks but mine always disappears long before that!

Notes:

  • It’s handy to have ALL your ingredients set out before hand because things come together really quickly at the end
  • Make sure you have oven mitts and long handled spoons & spatulas. The sauce gets really hot!
  • So long to this year…. and to me. But only for a short while; I’m taking a little vacation in the warm surf & sun… See you mid January…
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10 thoughts on “So Long…

  1. Okay, so i’ll take the bait. My favourite recipe this christmas was the peppemint paddies (covered in chocolate of course) that I made. No one believed that I had made them completly by scratch. So maybe I should keep the recipe a secret. Of course if someone had a key to my house they would find these treats in the freezer of my garage. That would also require watering my tree again!

    • Actually Mom, you’re the grand prize winner! I shall hand deliver the grand prize of goodies to you very shortly. (*My Mom was the “random” winner because she valiantly offered to drive us to the airport in the middle of the night. Hopefully the sugar rush from the peanut brittle will help keep her awake!)

  2. I made this tonight. Since I don’t have a candy thermometer, the “No Fail” part took me two attempts. Thankfully, my second attempt was awesome! Thanks for the recipe.

    Have a great vacation!

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