10/17/2023 0 Comments Cashew brittleIt was good to see what others have said, but it would have been nice if the information was in the recipe. Normally I don’t read them but I was so upset that my brittle didn’t work I wanted to see if others had problems like mine and if so what they did to solve them. The only reason I tried the brittle again was because of the comments. I was surprised to see times and other hints in the recipe. I read it after trying this recipe cause I wanted to try making it also, but wanted to make sure I didn’t have any problems like with this one. I haven’t tasted any yet cause I just got done with it, but it smells better than the first time so I’m more sure of the brittle this time.īasically you should have the recipe more like the one for your toffee with almonds. The second time because my heat was higher, it only took about ten minutes. It wasn’t pleasant at all and I had to throw out that batch. First time I tried getting the color called for for about another 30 minutes and I think that’s what caused my nuts to taste burnt. The first time I spent an hour trying to get to the string stage, tonight it took about 30 minutes cause I upped the heat. I wasn’t using a thermometer to make it so I didn’t know if I was cooking it high enough. I think you should put approximate times for the different stages. Tonight I made sure my butter was room temp, but I also left the pot on the stove until I knew everything was well mixed, then poured it out onto my cookie sheet. You should mention that the butter needs to be room temperature for the brittle to work properly. In my original post I made a few suggestions for the recipe.ġ. A couple of readers used almonds, and it turned out good for them.įor some reason my post the other day didn’t show up so I’m trying again and adding my comments from making the brittle for a second time. I have only used raw peanuts, but I don’t know of any reason why other nuts would not work. can you use other types of nuts in this recipe? See the step-by-step video towards the beginning of the post for an example of what it looks like. It sounds crazy, but you’ll know what I’m talking about when it happens. If you don’t have a candy thermometer, stir the boiling mixture until it spins a thread when drizzled from the spoon. Hard crack stage, which is between 300-310 degrees. when using a candy thermometer, what temperature do you bring the boiling mixture to? Others have bought them from Trader Joe’s, from the produce department of their grocery store, a farmer’s market, and even from a peanut farm. I have found them in the baking section at my grocery store. Frequently Asked Questions about making Mom’s Best Peanut Brittle where can i buy raw peanuts?Īt the local grocery store and online. Package it up in a cute bag with a ribbon or add a few pieces to a treat plate. Mom’s Best Peanut Brittle Recipe is relatively inexpensive to make and is a great gift for teachers or neighbors. Just follow the instructions and watch the step-by-step video, and it will turn out great. If you don’t have one, you don’t need to feel stressed about messing this up. Mom’s Best Peanut Brittle Recipe is made from very basic ingredients, and you don’t have to have a candy thermometer to make it. Better than Bakery Peanut Butter M&M Cookies.White Chocolate Peppermint Pretzel Crisps.Use a butter knife to break it into pieces.Pour out onto prepared cookie sheet and spread mixture out with two forks as thinly as you can (approx.Mix until butter is melted and mixture is foamy from the baking soda. Add the bowl of butter, baking soda, and vanilla.Add peanuts and continue stirring the boiling mixture until it turns light brown (approx.See the step-by-step video for an example. Stir constantly and bring to a boil until mixture spins a thread when drizzled from your spoon. Combine sugar, Karo Syrup, and water in a large saucepan over medium heat.Combine butter, baking soda, and vanilla in a bowl.
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