They even gave my husband a sample of their fresh warm peanut brittle on our way out, which he. on candy thermometer or until syrup, when dropped into very cold water. I had carried out a slice of banana, a slice of coconut pie, and a bag of peanut brittle. If you’re truly a peanut brittle fanatic, mark your calendar for January 26, which is National Peanut Brittle Day. Continue cooking, stirring frequently, until mixture reaches 300F. Create this cracking little treat in just 7 easy steps First, pop. It’s known as pasteli in Greece, croquant in France and gachak or chikki in India. So, peanut brittle is basically broken up pieces of sugar candy thats embedded with peanuts. Pour the mixture onto the prepared cookie sheet. Remove the mixture from the heat and add the vanilla and baking soda. While the peanut version is most popular in North American, the combination of sweet candy and salty nuts is enjoyed around the world. Cook the mixture to the hard crack stage (about 290 degrees) on a candy thermometer. Combine syrup, sugar, water and butter in a heavy 3-quart saucepan over medium heat. Also coat an off-set spatula with nonstick spray for easy spreading. Whether or not you believe this story, you’ll have to admit that, accident or not, brittle is a delicious confection. Line a 15 X 10-inch baking sheet with parchment paper and coat lightly with nonstick spray, or alternately you can use a silicone mat. Instead of stringy, chewy taffy, she ended up with crunchy, nutty brittle, and she decided to replicate her “mistake” as her own version of a peanut brittle recipe. Peanut Brittle - Tennessee Peanut Company - 16oz Can of Gourmet Classic Peanut Brittle, a Traditional Sweet Snacking Favorite. Was the invention of peanut brittle just one of those happy kitchen accidents? We’ll probably never know, but some food historians are partial to the story that it was invented in 1890 by a southern woman who was trying to make peanut taffy, but mistakenly added baking soda instead of cream of tartar to her recipe.
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