Sunday, December 23, 2012

Day 13 Of The Rosiethon. Dixie Peanut Brittle

Rosie is making Dixie Peanut Brittle today.
You will need a candy thermometer for this.
I use a laser thermometer Mr. Hawthorne
bought for me for a birthday present

When it comes to pouring the candy onto the buttered pan,
this is easier if you can enlist another pair of hands.
You need to be quick.

Dixie Peanut Brittle

2 cups sugar
1 cup light corn syrup
1/2 cup water
1/2 tsp salt
3 cups raw, shelled peanuts, skins on
2 TB butter
2 tsp baking soda

In a heavy saucepan, heat sugar, syrup, water, and salt to a rolling boil.
Add peanuts.
Reduce heat to medium and stir constantly.
Cook to hard crack stage (300-310 degrees).
Add butter, then baking soda.
When the soda goes in, the color of the mixture changes to much lighter and the mixture will foam a bit.  This is normal.
Beat rapidly and pour onto a buttered 10 x 14-inch baking sheet, spreading quickly to evenly cover the pan.  This part is easier if you have an extra set of hands to help.

In a heavy saucepan,
combine sugar, salt, ...

... water ...

... and corn syrup.

(I used a combination of light and dark corn syrups.
I only had 3/4 cup left of light syrup,
so I added 1/4 cup of dark.

Vanilla in.

Bring to a rolling boil.

Add in peanuts.

Reduce heat and stir constantly
until hard crack stage (300 - 310 degrees).

Add in butter and baking soda.
Quickly stir until light and foamy.

Pour into prepared pan.

Let cool,
then crack into pieces.

For previous posts:
Day 11 -  Praline Cookies
Day 8 at Outer Banks Voice -   Turtle Brownies
Day 12  Cranberry Orange Macaroons

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