Not a cookie, but a wonderful present to give with its variety of delicious nuts.
Generously grease a large cookie sheet and wooden spoon with butter. In a large saucepan, heat the corn syrup, sugar, and water to boiling, stirring frequently. Constantly stir and let boil 10 to 15 minutes, until mixture reaches 230 - 234 degrees F on candy thermometer, and forms a long thread when spoon is lifted and held above pan. Stir in nuts and cook 10 - 15 minutes longer, until nuts turn golden brown and mixture reaches 300 degrees.
Meanwhile, in a small bowl, combine the vanilla and baking soda and mix until soda is dissolved. Remove the saucepan from the heat and stir in the vanilla mixture and butter. Quickly pour out onto cookie sheet and smooth the top with the back of the buttered spoon to fill the pan. Cool about 20 minutes, then break into 1 inch pieces.
Source: Gloria Pleva Kacik with the "Royalton Recorder" of North Royalton, OH
Our local newspaper runs really good recipes. This issue has cookies that sound so good. The readership is small, and these recipes should be shared.
By Free2B from North Royalton, OH
This page contains the following solutions.
We received a gift of peanut brittle but were were concerned about biting into it because it was thick and very hard. Not wanting to waste it, I put it in the food processor and pulsed it until it was about cornmeal consistency.
Boil sugar, Karo syrup, and water until candy reaches soft ball stage, 238 degrees F on candy thermometer. Add peanuts. Cook until peanuts brown. Stir constantly so candy will not burn.
My mom used to make this each year at Christmas! Great peanut brittle recipe.
Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community.
How do you make peanut brittle?
Joann from Ohio
my receipe for peanut brittle
3 cups sugar
1 cup caro syrup
1 tsp vanilla
1/2 cup water
bring to boil until temp reads 260 degrees
then add
2 tblsp butter
Microwave Peanut Brittle in 10 minutes
1 1/2 cups raw peanuts
cup sugar
1/2 cup white syrup
1/8 teaspoon salt
stir microwave 4 minutes take out stir, microwave 4 more minutes take out stir, add 1 teaspoon vanilla and tablespoon butter microwave 2 minutes.
Take out stir 1 teaspoon baking soda in pour fast on a greased cookie sheet. Store in air tight container.
1 cup light corn syrup (Karo)
1 cup sugar
1 T. butter
3/4 tsp. salt
1 (10 oz.) bag raw peanuts
Combine ingredients (except peanuts.) Cook over medium heat until sugar dissolves. Add peanuts. Stir constantly until peanuts become light brown.
Cinnamon Peanut Brittle
1 cup sugar
1/2 cup light corn syrup
2 cups peanuts
1 tsp. butter (no substitutes)
1/2 tsp. cinnamon
1 tsp. baking soda
1 tsp. vanilla
Combine sugar and corn syrup in large microwave safe bowl. Heat, uncovered, on high for 4 minutes. Stir and heat 3 minutles longer. Stir in peanuts, butter and cinnamon. Microwave, uncovered, on high for 45 seconds. Quickly stir in baking soda and vanilla. Immediately pour onto a greased baking sheet and spread out with metal spoon. Regrigerate for 20 minutes.
A candy thermometer will be very helpful here. Bring to a boil a half cup water, then add 2 cups sugar and 1 cup white Karo syrup and bring to a boil stirring well, cooking to thread stage, about 230 degrees F. Add 8 oz package of raw peanuts. Cook until a golden brown, about 300 degrees F.
Remove from heat and add 2 tablespoons of butter and 1 teaspoon of vanilla. Mix well and then stir in 3 3.5 teaspoons baking soda rapidly. Immediately pour onto well buttered cookie sheets. For a thicker foamy brittle, do not disturb after pouring. Spreading will cause brittle to collapse and be thin. Whichever you prefer, will taste the same but is much easier to chew if left foamy. Let cool then break into pieces, enjoy.
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Stir together peanuts, sugar, syrup and salt in 1 1/2 quart casserole. Place in microwave oven and cook 7 1/2 minutes on high.
Mix sugar, syrup and water and boil until hard ball will form when sample is tested in ice water. Add butter and peanuts without removing brown skins.
Place sugar and water in a large cast iron skillet and boil until a drop hardens quickly when placed in cold water.
