Peanut Brittle


PEANUT BRITTLE

Ingredients:
2 cups shelled, lightly pounded and roasted peanuts
1 cup water
2 cups granulated sugar
1 cup light corn syrup
1/2 cup peanut butter
1/4 stick butter
1 tsp salt
1/4 tsp baking soda

Instructions:
1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Combine the sugar and water in a medium saucepan.
Stir until the sugar is entirely moistened, then add the corn syrup and salt.
3. Cook the candy over medium-high heat.
4. Add the peanuts and stir to combine.
5. Continue to cook until mixture is vigorously boiling.
6. Remove the pan from the heat and stir in the butter, baking soda, and peanut butter.
7. Mix until well-combined, and then pour onto the prepared pan.
8. Spread the candy as thin as possible with a spatula or spoon and cool it to dry at room temperature.
9. Once it is entirely cool, break it into small pieces to serve.

Comments

Post a Comment

Popular posts from this blog

Traditionally Pinoys' Morning Delicacies Puto + Kutchinta (Putchinta)

Image
PUTCHINTA (PUTO + KUTCHINTA)  Ingredients: KUTCHINTA: 3/4 cup Glutinous Rice Flour 3/4 cup Rice Flour / All purpose flour 2 tsp Lye Water 3/4 cup Brown Sugar 1 cup Water 1 drop Red Liquid food color (OPTIONAL) Cooking Oil for brushing muffin pan or moulder PUTO:  1 cup all-purpose/plain flour, sifted 1 tbsp. baking powder, sifted 1 tbsp. powdered milk, sifted 1/2 cup sugar 1/4 tsp. salt 1 cup water 1/8 cup or 1 tbsp. melted butter 1 large egg Procedures:  For Kutsinta: 1. Prepare moulds and brush with oil. Boil water in the steamer pan. 2. Combine all dry ingredients together and mix it well. 3. Add in water, lye water and a few drops of red food colouring (optional). Mix it thoroughly using a wire whisk. 4. Strain the mixture into a jug to remove any lumps. 5. Brush the muffin pans or moulder with oil and pour the mixture halfway through or depending on your desired thickness. Steam for 10-15 minutes. For Puto: 6. While waiting for the kutchinta
Read more

Ampaw (Puffed Rice)

Image
Ampaw (Puffed Rice) Ampaw or ampao (Puffed Rice) is a favorite merienda in Liloan, Cebuano. It's crunchy, sticky and yummy sweet Ampao from Liloan, Cebu. Ampaw or ampao is made from dried cooked rice or better known as known as rice crispies in other countries. The rice grains are cooked and sun-dried. Then, fried in hot oil to make them puffy and crunchy. Ampao is puffed rice grains are cooked in a roast and laced with molasses and corn syrup. This is a popular street food coming in different colors and shapes. This sweet rice puffs is commonly used as snack or side dish in some menus. Ingredients: 2 cups cooked rice, dried under the sun for about 4 hours 2-3 cups cooking oil 1 cup granulated sugar 1/4 tsp salt 1 cup corn syrup (preferably dark brown) 1 tsp vinegar 1 tsp vanilla extract 1/4 cup butter Instructions: Pour and heat cooking oil in a deep frying pan or wok. Carefully drop the sun-dried rice and cook until they are puffy. Drain on absorbent pape
Read more

Corn and Cheese Puto

Image
Corn and Cheese Puto Ingredients: 2 cups all purpose flour 1 cup sugar 2 1/4 teaspoons baking powder 1/4 teaspoon salt 1 1/2 cup fresh milk 1/2 cup diced cheese 1/2 cup corn kernel Instructions: 1.Combine the flour, salt, sugar and baking powder then sift it. 2. In a mixing bowl combine together the sifted ingredients and milk then mix until the batter is smooth in texture, but never over mix. Add the corn and cheese. 3. Grease each molder before filling with mixture. Fill the puto molder with the batter and if you have extra corn and cheese you can put on top for extra beauty of the puto. 4.Steam for 10 minutes if you used the small molder and 20 minutes or until done if you used a big molder, allow to cool before unmolding, then serve. Note:  Don't forget to grease the molder before pouring the batter (mixture) 
Read more