Re: Nut Brittle - Carol? or anyone

[Guest guest]

>

> I'd like to try making some nut brittle this holiday season... I

> know Carol has mentioned it, but I can't find a recipe. I've

> searched the usual places (pecanbread, scdrecipe, uclbs) - maybe I'm

> missing it.

>

> Can anyone help?

>

> Thanks

>

Hi all in Rochester, N.Y.

Page 155 BTVC Candied Nuts

Carol F.

SCD 4yrs, Celiac

[Guest guest]

Here is the recipe I use for brittle type candy:

Almond Rocca

1 cup of honey

1 1/3 cups of butter

2 cups of almonds sliced

Roast almond slices on cookie sheet in oven at 275 degrees for 15

minutes. Heat honey and butter over low medium heat, occasionally

stirring, until candy thermometer reaches 300 degrees. Stir almond

slices in for one minute. Remove from heat and pour onto a baking

sheet lined with parchment paper. Baking sheet should have small lip

around edges to prevent mixture from running off before it sets. Put

it in the freezer for a few minutes until it hardens. You can break

off candy into any size pieces.

I made this recipe for one of my bosses last year for Christmas. You

could probably use any type nut, but I always use almond slices.

Kathy E.

[Guest guest]

Hi Sue,

>

> I'd like to try making some nut brittle this holiday season... I

> know Carol has mentioned it, but I can't find a recipe. I've

> searched the usual places (pecanbread, scdrecipe, uclbs) - maybe

I'm

> missing it.

A little late but hopefully not to late to try

Here is a peanut butter brittle recipe from Gay B:

" Peanut Brittle

I share with you our recipe and techniques for making classic peanut

brittle -the kind that will have your friends and family begging for

more.

1 1/2 cup honey

1/2 cup water

2 cups peanuts, unsalted

2 to 2-1/2 cups peanut butter

1 tsp vanilla extract

3/4 tsp baking soda

1 1/2 tsp salt

1 1/2 tbsp butter for cookie sheet

Combine honey and water in heavy saucepan. Bring mixture to full

rolling boil over high heat, stirring constantly. Cook to hard

crack stage, 300 degrees or take a little of it in cold water till

it makes a ball.

Meanwhile, mix peanuts, peanut butter and vanilla. Remove syrup from

heat; at once add peanut butter mixture, soda, and salt; stir.

Working quickly, pour onto buttered cookie sheet; spread with fork.

Cool; break into pieces.

About 3 pounds of creamy peanut brittle.

May want to keep them in an air tight container

*Note the rich golden brown color, achieved by cooking, not by

coloring agents on the stove top.

Pick a dry day - Too much humidity can turn an otherwise perfect

batch into a sticky mess.

Do not pour onto wax paper or plastic wrap- The molten candy is far

too hot, and will instantly fuse with anything that can melt.

Use a candy thermometer- Take the guesswork out of it.

Do not recommend making peanut brittle in the microwave. It seems to

lack the toasty, roasted flavor and rich color produced by stovetop

cooking. "

Let me know if you try it, it sounds delicious!

Sheila

[Guest guest]

Hi Sue,

>

> I'd like to try making some nut brittle this holiday season... I

> know Carol has mentioned it, but I can't find a recipe. I've

> searched the usual places (pecanbread, scdrecipe, uclbs) - maybe

I'm

> missing it.

A little late but hopefully not to late to try

Here is a peanut butter brittle recipe from Gay B:

" Peanut Brittle

I share with you our recipe and techniques for making classic peanut

brittle -the kind that will have your friends and family begging for

more.

1 1/2 cup honey

1/2 cup water

2 cups peanuts, unsalted

2 to 2-1/2 cups peanut butter

1 tsp vanilla extract

3/4 tsp baking soda

1 1/2 tsp salt

1 1/2 tbsp butter for cookie sheet

Combine honey and water in heavy saucepan. Bring mixture to full

rolling boil over high heat, stirring constantly. Cook to hard

crack stage, 300 degrees or take a little of it in cold water till

it makes a ball.

Meanwhile, mix peanuts, peanut butter and vanilla. Remove syrup from

heat; at once add peanut butter mixture, soda, and salt; stir.

Working quickly, pour onto buttered cookie sheet; spread with fork.

Cool; break into pieces.

About 3 pounds of creamy peanut brittle.

May want to keep them in an air tight container

*Note the rich golden brown color, achieved by cooking, not by

coloring agents on the stove top.

Pick a dry day - Too much humidity can turn an otherwise perfect

batch into a sticky mess.

Do not pour onto wax paper or plastic wrap- The molten candy is far

too hot, and will instantly fuse with anything that can melt.

Use a candy thermometer- Take the guesswork out of it.

Do not recommend making peanut brittle in the microwave. It seems to

lack the toasty, roasted flavor and rich color produced by stovetop

cooking. "

Let me know if you try it, it sounds delicious!

Sheila

[Guest guest]

Hi Sue,

>

> I'd like to try making some nut brittle this holiday season... I

> know Carol has mentioned it, but I can't find a recipe. I've

> searched the usual places (pecanbread, scdrecipe, uclbs) - maybe

I'm

> missing it.

A little late but hopefully not to late to try

Here is a peanut butter brittle recipe from Gay B:

" Peanut Brittle

I share with you our recipe and techniques for making classic peanut

brittle -the kind that will have your friends and family begging for

more.

1 1/2 cup honey

1/2 cup water

2 cups peanuts, unsalted

2 to 2-1/2 cups peanut butter

1 tsp vanilla extract

3/4 tsp baking soda

1 1/2 tsp salt

1 1/2 tbsp butter for cookie sheet

Combine honey and water in heavy saucepan. Bring mixture to full

rolling boil over high heat, stirring constantly. Cook to hard

crack stage, 300 degrees or take a little of it in cold water till

it makes a ball.

Meanwhile, mix peanuts, peanut butter and vanilla. Remove syrup from

heat; at once add peanut butter mixture, soda, and salt; stir.

Working quickly, pour onto buttered cookie sheet; spread with fork.

Cool; break into pieces.

About 3 pounds of creamy peanut brittle.

May want to keep them in an air tight container

*Note the rich golden brown color, achieved by cooking, not by

coloring agents on the stove top.

Pick a dry day - Too much humidity can turn an otherwise perfect

batch into a sticky mess.

Do not pour onto wax paper or plastic wrap- The molten candy is far

too hot, and will instantly fuse with anything that can melt.

Use a candy thermometer- Take the guesswork out of it.

Do not recommend making peanut brittle in the microwave. It seems to

lack the toasty, roasted flavor and rich color produced by stovetop

cooking. "

Let me know if you try it, it sounds delicious!

Sheila