Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Buttery Peanut Brittle
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- #2180
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
2 comments
ingredients
1 cup light corn syrup
2 cups sugar
1/2 cup water
2 cups butter (not margarine)
2 cups peanuts (salted or unsalted), more if desired
1 teaspoon baking soda
directions
Butter (very thoroughly) two pans approximately 7" X 11" (or one large pan if you want thinner brittle). Stir together the corn syrup, sugar and water, then bring to a boil while stirring constantly.
Add butter and continue boiling and stirring to 280 degrees F on a candy thermometer, then add peanuts (mixture should be a creamy tan color). Stir until 305 degrees F (take off the heat if it starts to brown).
Remove from heat and stir in soda and pour into pans. Use a fork to pull away from the sides and when cool enough to touch turn the slab over.
When completely cooled, break into pieces. You can also use mixed nuts or for a real change add cinnamon or nutmeg.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
December 23, 2013
Whats the matter with you people, its the butter that seperates this receipe from the others. i have tried the rest and this one makes the others justm plain ordinary. BUTTER
I make this recipes all the time and it is only 1 cup of margarine or butter. I usually just use margarine. It's just as good as butter.
does this recipe really have 2 cups of butter? or is that a typo? thanks