Скачать или смотреть Peanut Brittle That WON’T Break Your Teeth! (Light & Airy)

1987 Peanut Brittle Recipe with light, aerated texture and crisp crunch without being too hard on your teeth. One of the BEST! Spanish peanuts were used which make for a delicious taste.

1987 Peanut Brittle Recipe

The biggest difference maker in the two recipes is the amount of corn syrup. The 1961 recipe makes a harder and chewier peanut brittle. The 1987 recipe makes a crunchy brittle that won’t break your teeth. It also has a little more baking soda which adds more to the chemical reaction which adds more air to the candy mixture. In this recipe, I used cooked Spanish Peanuts as opposed to raw. Follow the recipe carefully for when to add peanuts to the sugar.

1 1⁄2 tsp baking soda
1 tsp water
1 tsp vanilla
1 1⁄2 cups sugar
1 cup water
1 cup light corn syrup
3 tablespoons butter
1 pound Spanish Peanuts cooked, not raw – This simply means buy a can of Spanish Peanuts.

1. Butter two cookie sheets with sides to hold in the peanut brittle when it’s poured on to it. About 15 x 12 inches. You can likely fit the mixture on one large cookie sheet.

2. Mix 1 1⁄2 tsp. baking soda, 1 tsp. of water and 1 tsp. vanilla: set aside to be added last.

3. Mix sugar, 1 cup water and corn syrup in 3 quart saucepan. Make sure you use this size and not a 2 quart. When you add the peanuts and baking soda mixture the size will increase more than you think, hence the larger saucepan.

4. Cook over medium heat, stirring occasionally to 240° on candy thermometer.
4a. At 240°, add butter and stir constantly. Increase heat if you don’t see the temperature rising.

5. At 280° add Spanish Peanuts
6. Keep stirring until at 300°. It will reach 300° quickly after 280°.

7. Once at 300° turn off heat immediately and add soda mixture. Stir until fully incorporated. You’ll see it bubble up due to the baking soda.

8. Pour onto buttered cookie sheets and press down so the peanuts are spread out. Candy will start to set up quickly so don’t waste any time at this point.
9. Once fully cooled break into pieces and enjoy.

Canon and Variation by Twin Musicom is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/...
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