(Christmas) Peanut Brittle

...flat pieces of hard sugar embedded with nuts...'tis the season.  :)

1 1/2 teaspoons soda

1 teaspoon water

1 teaspoon vanilla

1 1/2 cups sugar

1 cup water

1 cup light corn syrup

3 tablespoons butter

1 lb peanuts (I use salted/roasted but any peanut works)

Butter 2 baking sheets 15 x 10 inch. Keep warm in 200 degree oven.

In a small bowl, mix baking soda, 1 teaspoon water and the vanilla and set aside.  In a 3 quart saucepan, mix sugar, 1 cup water and the corn syrup. Cook over medium heat for about 25 minutes, stirring occasionally to 240 degrees on candy thermometer.  (or until a small amount forms a soft ball in cold water)

Stir in butter and peanuts.  Cook over medium heat about 13 minutes stirring constantly to 300 degrees. (or until a small amount forms hard brittle threads) Quickly stir in baking soda mixture until light and foamy.

Pour half of the candy onto each cookie sheet and quickly spread about 1/4 inch thick with a a buttered spatula.  Cool completely at least 1 hour.  Break into pieces, Store in airtight container.

Peanut Brittle will work perfectly if a candy thermometer is used. 

This brittle is absolutely delicious. 

Carol :)

Dan's Carmel Popcorn

1/2  cup of butter

1  cup brown sugar
1/4  cup corn syrup
1/4  tsp. salt

1/4 tsp. baking soda
1/2 tsp. vanilla extract

The more popcorn you pop the more spread out the caramel will be. If you want really thick caramel popcorn, only pop 1 to 2 lids of kernels. I usually pop about three lids (each lid is 1/2 cup) of kernels on the air-popper. Place into two large containers that have some space in them to stir the popcorn later on. 

In a two quart saucepan saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Once boiling, there is no need to stir. Boil with candy thermometer until temperature is 260 degrees; this is the hard ball stage. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat. Stir popcorn to break up big clumps. Let cool to harden, and enjoy! 

Optional: clump into balls to make the Halloween popcorn balls! 

Optional: place in oven at 250 degrees to harden caramel more for an hour. Every 15 minutes take out the popcorn and stir it so that it breaks up the big chunks. This makes the caramel crunchy like a crackerjack.

Fantasy Fudge

3 Cups Sugar
3/4 cup (1 1/2 sticks butter or margarine
1 small can (5oz) evaporated mild (about 2/3 cup)
12 oz semi sweet chocolate chips
1 jar (7ox) jet-puffed marshmallow creme
1 cup chopped planters walnuts (optional)
1 tsp vanilla

Line 9 inch square pan with foil, with ends of foil extending over sides of pan. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234F, stirring constantly to prevent scorching. remove from heat.
Add chocolate till melted then marshmallow creme, stir until completely melted. Add walnuts and vanilla, mix well.
Pour immediately into prepared pan, spread to form even layer. Let stand at room temp 4 hours or until completely cooled.



Kelly, it says use a candy therm. but you can just time it to see if its done. When it comes to a full boil, then you start timing it. I must have used the thermometer.