Saturday, December 13, 2008

Peanut Brittle


Needed:
1-cup sugar
1/3-cup corn syrup
1/3-cup water
1 T butter
1/2 t baking soda
1-cup raw peanuts
Candy thermometer

Boil sugar, syrup, and water together until it forms a hard ball in cold water or reaches 260' on your candy thermometer. Continue cooking, lower heat add peanuts and butter. Cook until peanuts crack and turn brown. Remove from heat add soda and stir until dissolved. Pour quickly into a buttered pan (I use my Silpat for this)and spread evenly. The thinner the better. When cooled crack into smaller pieces. This was my Granny West’s recipe. She made this every year with pecans, peanuts or big shavings of coconut. I am so glad I have her recipe

Caramel Corn


(I think this is the best caramel corn I have ever eaten.) It is always in our gift baskets we give out. My Aunt gave me this recipe when I first got married and I have made it every year since.

Needed:
2 cups Brown sugar
2 sticks Butter
1 t Salt
¼ cup corn syrup
½ t baking soda
20 cups air popped corn
3 cups pecans or any nut you like

Add first 4 ingredients to a non-stick saucepan, (You will be glad you used this when clean up comes around.) Bring mixture to a boil for 5 minutes. Remove from heat and add soda, stir quickly and smoothly. Mixture will foam up after soda is added. Pour over popcorn and pecans, stir to coat evenly. Popcorn and pecans should be in a large roasting pan. Makes for easier stirring. Place in 250’ oven for 1 hour. Stir popcorn every 15 minutes. Cool completely and store in an airtight container. This is so buttery and good!
Special note: I use parchment paper in the bottom of my roasting pan. Sure makes clean up a lot easier.