Well I just made the first Christmas candy this year. I made a couple a batches of brittle. Its easy, its fast, when made properly its delicious! Its always the first candy I run out of. I then act like its such a chore to make and everyone apprecaites all my hard work...... LOL
Ingredients are very easy, you need a heavy pot, polished to a mirror finish, you need a candy thermometer. You'll probably have everything else on the shelf. It will be super hot some be careful.
You don't even need all the above.
Here's the basic's, BTW I am typing this in because cut copy and paste ain't working.
1C Light Corn Syrup (Karo)
2t Baking Soda
1/2C Water
2C Raw Peanuts
2C white granulated sugar
1T Butter
Cook all the ingredients together.except baking soda, when peanuts pop its done, you'll learn the color and not need a noise. OR..... you can always just use the thermometer and go to hard crack, 310?? add the baking soda and start stirring. its a gonna foam! Its really gonna foam...LOL Pour out on a lightly buttered 1/2 tray. Let cool to cool to the touch and slam it down on the counter top.
Lets look at some pictures while I ramble on about it......
This is my polished then buttered pot.I use magnalite. The butter is to help it not stick, just a light coat.
Pan clean and also buttered.It makes it sooooo much easier to remove the brittle and gives a slightly butterly taste. But were you not to know about the butter, you'd never know it was there.
Note how much room is in that beautifully polished pot? You gonna need it, don't skimp.
There things you can do extra below. And I am sure there are many many more.
Yes, I know what that looks like, don't say it, it ain't too appetizing! And then its Slam-o!! Wasn't there as stretch doll was rubber skinned and full of silcone or sand and it was called slam-0? Maybe not......
Put in a air tight container, zip-loc, candy tins, tupperware, etc....... It is sugar and it sucks up the available humidity and becomes yuckie-poo!
Notes, good with any nut, I have made with toasted almond slices, pecan halves, black walnuts, Cashews have always gone over big too. I have done bacon also! You can use extracts at the very end of cooking, just before the baking soda. Why? Because extracts are alcohol so the cook off quickly.
Lastly spices. don't get carried away. A little goes a long way, a bit of pumpkin spice or cinnamin. BUT my favorite is just a pinch of cayenne! You know, the amount that you don't even notice until its all been eaten and its just enough to appreciate.
Bacon, don't fry it too crispy, thats 300+ degree napham you are putting it in. Its need to be crisp but not burned when the brittle is completed. I have always wanted to try sesame seeds but never remember.
Its quick and easy, and delicious. Always remember to make it the day before your weekly cleaning day. Your floor will get sticky, don't ask me, cause I don't know how. But the floor and all the pots and pans clean easily, its just sugar and dissolves quick and easy in warm water.
Hope ya get a chance to try some.
Christmas is getting close!
Ingredients are very easy, you need a heavy pot, polished to a mirror finish, you need a candy thermometer. You'll probably have everything else on the shelf. It will be super hot some be careful.
You don't even need all the above.
Here's the basic's, BTW I am typing this in because cut copy and paste ain't working.
1C Light Corn Syrup (Karo)
2t Baking Soda
1/2C Water
2C Raw Peanuts
2C white granulated sugar
1T Butter
Cook all the ingredients together.except baking soda, when peanuts pop its done, you'll learn the color and not need a noise. OR..... you can always just use the thermometer and go to hard crack, 310?? add the baking soda and start stirring. its a gonna foam! Its really gonna foam...LOL Pour out on a lightly buttered 1/2 tray. Let cool to cool to the touch and slam it down on the counter top.
Lets look at some pictures while I ramble on about it......
This is my polished then buttered pot.I use magnalite. The butter is to help it not stick, just a light coat.
Pan clean and also buttered.It makes it sooooo much easier to remove the brittle and gives a slightly butterly taste. But were you not to know about the butter, you'd never know it was there.
Note how much room is in that beautifully polished pot? You gonna need it, don't skimp.
There things you can do extra below. And I am sure there are many many more.
Yes, I know what that looks like, don't say it, it ain't too appetizing! And then its Slam-o!! Wasn't there as stretch doll was rubber skinned and full of silcone or sand and it was called slam-0? Maybe not......
Put in a air tight container, zip-loc, candy tins, tupperware, etc....... It is sugar and it sucks up the available humidity and becomes yuckie-poo!
Notes, good with any nut, I have made with toasted almond slices, pecan halves, black walnuts, Cashews have always gone over big too. I have done bacon also! You can use extracts at the very end of cooking, just before the baking soda. Why? Because extracts are alcohol so the cook off quickly.
Lastly spices. don't get carried away. A little goes a long way, a bit of pumpkin spice or cinnamin. BUT my favorite is just a pinch of cayenne! You know, the amount that you don't even notice until its all been eaten and its just enough to appreciate.
Bacon, don't fry it too crispy, thats 300+ degree napham you are putting it in. Its need to be crisp but not burned when the brittle is completed. I have always wanted to try sesame seeds but never remember.
Its quick and easy, and delicious. Always remember to make it the day before your weekly cleaning day. Your floor will get sticky, don't ask me, cause I don't know how. But the floor and all the pots and pans clean easily, its just sugar and dissolves quick and easy in warm water.
Hope ya get a chance to try some.
Christmas is getting close!
