dude, I just made peanut brittle

[Bill McBlueState]

Mmm! It even tastes like it's supposed to.

[Left Is Write]

1. Yum.

I can't eat peanut brittle. Bad for all of my dental work.

[bif]

2. I can barely eat M&Ms man

Ouch!

[Mayberry Machiavelli]

3. Is there still such a place as "Stuckey's"? I remember the Sam 'n' Max

video game, where you road tripped, and periodically stopped in "Snuckey's" to use the john and buy stupid lame travel "games within a game".

"Snuckey's" always had the same pencil-neck paper hat soda jerk and the same big redneck eating ice cream at the counter.

[dxdem]

4. There was a stuckey's

here in GA some time back...don't remember it being much, though, other than gas and random goodies of the snowglobe-ilk...

[Maddy McCall]

5. Lounge Rule: "When one brags about the exquisite flavor of...

something one just cooked, one must post the recipe in the thread of said bragging."

So ante up! Give us the recipe! I'd love to cook some brittle before Xmas, because my dad loves it.

:hi:

[Bill McBlueState]

6. sure!

Sorry I missed your post last night! Since my mom practically swears by Betty Crocker, I used that recipe:


1 1/2 teaspoons baking soda
1 teaspoon water
1 teaspoon vanilla

1 1/2 cups sugar
1 cup water
1 cup light corn syrup

3 tablespoons butter or margarine
1 pound shelled unroasted peanuts


1. Heat oven to 200ºF. Butter 2 cookie sheets, 15 1/2x12 inches, and keep warm in oven. Mix baking soda, 1 teaspoon water and the vanilla; reserve.
2. Mix sugar, 1 cup water and the corn syrup in 3-quart saucepan. Cook over medium heat, stirring occasionally, to 240ºF on candy thermometer or until small amount of syrup dropped into very cold water forms a soft ball that flattens when removed from water.
3. Stir in butter and peanuts. Cook, stirring constantly, to 300ºF or until small amount of mixture dropped into very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy.
4. Pour half the candy mixture onto each cookie sheet; quickly spread about 1/4 inch thick. Cool completely, at least 1 hour. Break into pieces. Store in covered container.