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Black Walnut Brittle

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Black Walnut Brittle Empty Black Walnut Brittle

Post by amybyrd21 on Thu Jul 23, 2009 9:18 am

I made the most awesome brittle today. I used black walnuts that I had. I had to shell them as they have been sitting in a bucket in the dining room since I picked them last year. This is the last out of three 5 gallon buckets.

Black Walnut Brittle 07_22_10

Container: heavy saucepan, large baking sheet
Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients
- 1 cup water
- 2 cups sugar
- 1 cup corn syrup , preferably light
- 2 cups raw peanuts
- 1/2 teaspoon salt
- 2 tablespoons butter, plus extra for pan and fingers
- 1 teaspoon baking soda
- 1/2 teaspoon vanilla (optional)

Directions
Mix together in a 3-quart, heavy bottom saucepan the sugar, water, corn syrup, salt, and peanuts. Stir over low heat until well blended, then raise heat to medium-high and boil without stirring to 300° F. on a candy thermometer. If working without a thermometer, see the TIP below.
While syrup cooks, generously butter a baking sheet and set aside. Measure butter, baking soda, and vanilla. Have them within reach.
When syrup reaches 300° F, remove from heat and immediately add butter, baking soda, and vanilla. Stir in and then pour and scrape candy onto prepared sheet. Spread it out as much as possible--it will be stiff and begin to harden quickly. It can be pulled and stretched (with buttered fingers) to make a thinner sheet, but do this very carefully, as the candy will be hot.
Cool on the sheet and break into pieces. Store air-tight in a waxed-paper lined container.
TIP: Bringing the brittle up to the proper temperature is critical for a successful peanut brittle. Using a candy thermometer is the best method to use to ensure you are cooking the brittle to the proper temperature. It is well worth purchasing a candy thermometer if you are going to be making candies that must reach a specific temperature.
If you don't have a candy theremometer, have a bowl of ice water near the stove. When the boiling syrup begins to turn golden brown, drop a small amount - about 1/2 teaspoon into the cold water. When the syrup immediately hardens into a brittle string or ball, it is done.

Here is the link I used.

http://www.recipetips.com/recipe-cards/t--2279/peanut-brittle.asp

_________________
Amy Byrd
"Farming looks mighty easy when your plow is a pencil and you're a thousand miles from the corn field." Dwight D. Eisenhower
@waylandcook on twitter http://creativecookingonanbudget.blogspot.com/
amybyrd21
amybyrd21
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Posts : 1820
Join date : 2009-05-09
Age : 45
Location : wayland springs tn

http://waylandcook.blogspot.com

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