Recipe Finder: Soft Peanut Brittle

April 03, 2011|By Julie Rothman, Special to The Baltimore Sun

Pat Braun from Mount Pleasant, Wis., said she was at an Amish settlement a few years back and had a soft peanut brittle. She said it tasted just like peanut brittle but was not as hard. She said she has tried several times to duplicate it with no success.

Ardice Holbrook of Manchester sent in a recipe she came across on the Internet from CDKitchen (www.cdkitchen.com) that she thought Braun might want to try. I tested the recipe and found it was fairly easy to make, provided you have a working candy thermometer and don't mind a bit of a mess in your kitchen. The key is to work quickly once the brittle reaches the required 300 degrees so it does not turn into an overly sticky mess before you spread it.

As the recipe states, the secret to this candy is quick cooling, so once you spread it out, pop it into the refrigerator, or if it's cold enough you could do what I did and put it outside to cool. This recipe makes a delicious brittle that is a softer alternative to the traditional favorite. It also makes quite a lot, so you should have plenty to share.

Requests

Arlene Bird from Sonoma, Calif., says she is fond of the cheese biscuits that are served at the restaurant chain Red Lobster. She says the biscuit is very light and so rich it does not need butter. She would love to have their recipe or something similar.

If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278 or email recipefinder@baltsun.com. If you send in more than one recipe, please put each on a separate piece of paper and include your name, address and daytime phone number. Important: Name and hometown must accompany recipes in order to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letter and recipes may be edited for clarity.

Soft peanut brittle

Makes: About 3 pounds

2 cups creamy peanut butter

1 1/2 cup sugar

1 1/2 cup light corn syrup

1/4 water plus 2 teaspoons (divided use)

2 tablespoons butter

2 cups peanuts, raw or roasted, salted or unsalted

1 teaspoon baking soda

1 teaspoon vanilla extract

In a double boiler over hot water, place peanut butter to heat while preparing syrup. In a large saucepan combine, sugar, corn syrup and 1/4 cup water. Cook over high heat until syrup reaches 275 degrees on the candy thermometer. Lower heat to medium, add butter, stirring until melted. Add peanuts, cook, stirring for about 5 minutes until candy starts turning brown and reaches 300 degrees on the thermometer.

Remove from heat, stir in baking soda that has been dissolved in 2 teaspoons of water. Add vanilla. Working quickly, fold in warm peanut butter, stirring gently. At once, pour candy mixture onto well greased marble slab or cookie sheet. Quickly spread as thin as possible. The secret to this candy is quick cooling. When cold, break into serving portions.

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