Christian Homesteaders
Would you like to react to this message? Create an account in a few clicks or log in to continue.

Display results as :

Rechercher Advanced Search

Latest topics
» The Beast Revelation
Black Walnut Brittle EmptyMon Jun 11, 2018 2:24 am by michae1

» Facebook page
Black Walnut Brittle EmptySun Feb 11, 2018 9:19 am by dizzy

» Hilarious video A little garden fun by the cowboy poet Baxter Black
Black Walnut Brittle EmptyFri Jun 17, 2016 12:54 am by mountainmama

» An Insurrection Coming
Black Walnut Brittle EmptySat Apr 16, 2016 6:52 am by 12acrehome

» Patrice's Patch Garden Journal
Black Walnut Brittle EmptySat Apr 02, 2016 8:47 am by PATRICE IN IL

» lambs and ewes
Black Walnut Brittle EmptyWed Mar 23, 2016 11:46 pm by Farmfresh

» Irish Cuisine Class/Demonstration Recipes
Black Walnut Brittle EmptyMon Mar 07, 2016 6:13 am by PATRICE IN IL

» Prayer request for my dh's aunt
Black Walnut Brittle EmptyFri Mar 04, 2016 8:55 pm by PATRICE IN IL

» How has your day been and what's for dinner...................
Black Walnut Brittle EmptyMon Feb 29, 2016 5:43 am by PATRICE IN IL


Taco  Sloppy  Seasoning  

free forum

Top posting users this week

Black Walnut Brittle

Go down

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

- 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)

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.

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

Posts : 1820
Join date : 2009-05-09
Age : 46
Location : wayland springs tn

Back to top Go down

Back to top

Permissions in this forum:
You cannot reply to topics in this forum