Peanut Brittle

I have to admit I do not have much patience.  Candy making has taught me not to rush and keep your eye on the pot.  This is the best peanut brittle I have ever tasted!!  I had to make 3 batches!!!  Everyone keeps asking for more.  Here are a few tips I learned while making this a few times.  One, I added the peanuts as soon as the sugar mixture started to boil if you do this---keep stirring!! Otherwise, the peanuts will brown fast and burn.  Or you can add the peanuts when the temperature reaches 250 degrees F.  Two, I would double the recipe but do not be tempted to do more than that.  It will become hard to stir.  Third, have all of your ingredients ready.  You won’t have time to measure.  Last, do not rush this process and make sure it reaches the hard crack stage. 

 

Original Recipe Yield 1 pound

Ingredients

• 1 cup white sugar
• 1/2 cup light corn syrup
• 1/4 teaspoon salt
• 1/4 cup water
• 1 cup peanuts
• 2 tablespoons butter, softened
• 1 teaspoon baking soda

Directions

1. Grease a large cookie sheet. Set aside.
2. In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
3. Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.

adapted from allrecipes.com (mom’s best peanut recipe)

Oreo Brownies

I found this awesome food blog.  Go to www.picky-palate.com you won’t be disappointed.  This woman is a genius!

She took these ingredients:

and turned them into this…

she committed the ultimate sin…..Oreo cookies dipped in brownie batter!!!  SUPER DELICIOUS!!!  Check out her blog for this recipe and more!

Chocolate-Topped Sea Salt Caramels

It’s that time of year again….

Ingredients:
1 cup butter (do not use margarine)
2-1/2 cups packed brown sugar (1 lb.)
1-1/2 tsp. coarse sea salt
1 cup light corn syrup
1 can (14 oz.) sweetened condensed milk (not evaporated)
1 tsp. vanilla
1/2 cup semisweet chocolate chips
1/2 tsp. vegetable oil

• Line bottom and sides of 11x7-inch pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; grease foil with butter.
• In a 3 qt heavy saucepan, melt 1 cup butter over medium heat.  Stir in brown sugar, 1/2 tsp. of salt, corn syrup and milk.  Cook over medium heat, stirring constantly, until mixture begins to boil.
• Reduce heat to medium-low.  Cook 40 to 50 minutes or until 248 degrees F on candy thermometer (firm-ball stage).  Remove from heat; stir in vanilla.  Pour into pan.  Refrigerate about 1 hour or until completely cooked.
• In a small microwavable bowl, microwave chocolate chips and oil on High 30 to 40 seconds; stirring every 10 seconds, until chocolate is melted.  Using spatula, spread chocolate evenly over caramel layer.  Sprinkle with remaining 1 tsp. salt.  Refrigerate about 30 minutes or until chocolate is set.
• Using foil handles, remove caramels from pan to cutting board; peel back foil.  Cut into 8 rows by 6 rows.  Store at room temperature.
• Servings: 48 Caramels

adapted from betty crocker holiday baking pg 103