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Old 11 December 2021, 04:22 AM   #91
Doug5551
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Many thanks for the reminder. I learned how to make it last year and really enjoyed it.

Here's the first batch for this year!!!

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Old 11 December 2021, 04:32 AM   #92
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Question - I just got a pound of raw, shelled Spanish peanuts but they have the little skins on them. Do I need to remove all of the little skins before proceeding with this? I can't quite tell in the photos if any of the nuts used for these batches have any skins on them or not.
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Old 11 December 2021, 05:54 AM   #93
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Quote:
Originally Posted by Mendota View Post
Question - I just got a pound of raw, shelled Spanish peanuts but they have the little skins on them. Do I need to remove all of the little skins before proceeding with this? I can't quite tell in the photos if any of the nuts used for these batches have any skins on them or not.
skins = no bueno IMHO
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Old 11 December 2021, 06:43 AM   #94
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skins = no bueno IMHO
Awesome. Thanks! I just got my dark Karo syrup today.

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Old 11 December 2021, 06:45 AM   #95
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I used dry roasted salted peanuts and it turned out great!!
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Old 11 December 2021, 04:02 PM   #96
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I made my first batch tonight. Soooo good! Just fantastic. I'll for sure be making another batch soon.

Whoever wrote previously that this stuff is like molten lava was right. Holy smokes, it is hot and sticky. Thank God for silicone oven mits with arm sleeves!

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Old 16 December 2021, 03:39 AM   #97
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Made batch #3 last night. Here's an interesting article about brittle and they give some tips at the end about using gloves to stretch the brittle after it has cooled for a minute or so if you want to create a thinner brittle. I like mine thick so I haven't tried this.

https://www.finecooking.com/article/...peanut-brittle

If you really want to geek out, here's an interesting article about the chemistry of what is taking place with the sugars in candy making in general, and then specifically peanut brittle and what the baking soda and sugars do together.

https://blog.thermoworks.com/candy-c...eanut-brittle/
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Old 17 December 2021, 02:06 PM   #98
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Iíll be doing batches 5 & 6 tomorrow
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Old 18 December 2021, 01:54 AM   #99
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Quote:
Originally Posted by JohnBaker3 View Post
Hey Guys:

This may sound a little strange, but trust me: this stuff is awesome!

MICROWAVE PEANUT BRITTLE RECIPE

1 cup sugar
1 cup raw peanuts
1/2 cup Karo syrup
1/8 tsp salt

Mix the above ingredients in a pyrex measuring cup and microwave on HIGH for 3 1/2 minutes.
Remove, stir, return to the microwave on HIGH for another 3 1/2 minutes.

Remove and mix in the following ingredients:

1 tbsp salted butter
1 tsp vanilla

Return to the microwave on HIGH for 1 minute.

Remove and add 1 tsp Baking Soda and stir QUICKLY; then pour onto a buttered cookie sheet...

Let cool for 15-20 minutes and break into pieces!



NOTE: Every microwave is a little different in power output; you may have to adjust the cook times for the best results....
My mother used to make that exact recipe every year back in the 80's for parties and holiday gifts. Packaged it in lucite boxes and called it "Granny Frannie's Peanut Brittle" (her name was Fran). Always a big hit.
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Old 18 December 2021, 02:02 AM   #100
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I didn't eat any yesterday, but Wednesday night I ate so much of it after dinner that I actually had a bit of a grumpy stomach!! I haven't eaten so many sweets that I feel gross since I was a little kid at Halloween! Ha ha, it just shows how amazing this stuff is. I think they must be sprinkling crack in the dark Karo syrup. LOL

I am picking up more peanuts today to make some more. This weekend I am making more Krumkake and Lefse, however, and I have to bake my dog her favorite homemade pumpkin/peanut butter treats, so I might have to do the peanut brittle early next week.
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Old 18 December 2021, 01:00 PM   #101
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Did my first batch today. Didn't harden up so followed Tim's advice and folded it up, put it back in the cup, 5 more minutes in microwave, added a second hit of baking soda at the end and bam ..... brittle. So Good!! Already gone. Second batch up for tomorrow. Two pieces of advice for first timers. Keep cooking until the color turns from light cream to a caramel color. Stir in the baking soda quickly and only for 5 or 6 seconds before poring out onto the baking sheet. If you stir to long all the soda reaction will be gone and the brittle will end up flat instead of thick and bubbly.
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Old 30 November 2022, 01:15 AM   #102
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Hey Guys:

It's Peanut Brittle Time again!

Gather up all the ingredients and make the kitchen smell great!!

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Old 8 December 2022, 03:27 AM   #103
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Still waiting to hear from the usual suspects this year!

Hope that all is well and it's starting to smell a lot like Christmas!!

Be safe guys!

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Old 8 December 2022, 03:41 AM   #104
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I was just thinking about this! Thanks for the bump. Iíll be making some this weekend!


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Old 28 December 2022, 06:03 AM   #105
Doug5551
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A little late, but better late than never.

This is a double batch I made. It was so easy and turned out so well!!

I never would have made it without reading this thread. Thanks to all forum members!!

With my Tudor Black Bay Burgundy.

Happy Holidays to all!!

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Old 28 December 2022, 07:05 AM   #106
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I only made 4 batches this year, I’m slipping. People never believe me when I tell them it’s all made in one measuring cup in the microwave!

Merry Christmas to you too John!
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Old 30 December 2022, 11:40 AM   #107
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Always a favorite, thanks to you John!
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