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Thread: Very Thick Peanut Brittle

  1. #1
    whirled peas Guest

    Default Very Thick Peanut Brittle

    I'm looking for a recipe for very thick peanut brittle. By "thick", I
    mean an inch or more. The piece I had, many years ago, had a top and
    bottom "skin" just like regular peanut brittle. The middle, however, was
    a delicate, lacy, crunchy honeycomb. To me, the honeycomb is the
    important part.

    I could probably just take a regular peanut brittle recipe, maybe double
    the baking soda and pour it into a buttered pie pan and let it cool
    without stretching, but perhaps somebody in this group has a complete
    recipe or could provide some hints. Even a better name would help. I've
    not had any luck searching the internet for this.

    Thanks in advance.

  2. #2
    Plebe Guest

    Default Re: Very Thick Peanut Brittle

    On Mon 22 Dec 2008 10:41:57p, whirled peas told us...

    > I'm looking for a recipe for very thick peanut brittle. By "thick", I
    > mean an inch or more. The piece I had, many years ago, had a top and
    > bottom "skin" just like regular peanut brittle. The middle, however, was
    > a delicate, lacy, crunchy honeycomb. To me, the honeycomb is the
    > important part.
    >
    > I could probably just take a regular peanut brittle recipe, maybe double
    > the baking soda and pour it into a buttered pie pan and let it cool
    > without stretching, but perhaps somebody in this group has a complete
    > recipe or could provide some hints. Even a better name would help. I've
    > not had any luck searching the internet for this.
    >
    > Thanks in advance.
    >


    This is but one of many recipes...

    HONEYCOMB CANDY

    1 c. light or dark corn syrup (depending on taste you prefer)
    1 c. sugar
    1 cup raw peanuts
    1 tbsp. vinegar
    1 tbsp. baking soda

    Cook first 4 ingredients to 300 degrees. Add soda. Pour into a buttered 9 x
    9 inch dish. Do not spread. Let cool.



  3. #3
    Melba's Jammin' Guest

    Default Re: Very Thick Peanut Brittle

    In article <giptn8$uj6$[email protected]>,
    whirled peas <[email protected]> wrote:

    > recipe or could provide some hints. Even a better name would help. I've
    > not had any luck searching the internet for this.
    >
    > Thanks in advance.


    Look for Sponge Candy. That might be a place to start.

    --
    -Barb, Mother Superior, HOSSSPoJ
    <http://www.caringbridge.org/visit/amytaylor>
    "I have fixed my roof, I have mended my fences;
    now let the winter winds blow."

  4. #4
    Goomba Guest

    Default Re: Very Thick Peanut Brittle

    whirled peas wrote:
    > I'm looking for a recipe for very thick peanut brittle. By "thick", I
    > mean an inch or more. The piece I had, many years ago, had a top and
    > bottom "skin" just like regular peanut brittle. The middle, however, was
    > a delicate, lacy, crunchy honeycomb. To me, the honeycomb is the
    > important part.
    >
    > I could probably just take a regular peanut brittle recipe, maybe double
    > the baking soda and pour it into a buttered pie pan and let it cool
    > without stretching, but perhaps somebody in this group has a complete
    > recipe or could provide some hints. Even a better name would help. I've
    > not had any luck searching the internet for this.
    >
    > Thanks in advance.


    I've made it that way at times but not deliberately, just accidentally.
    I think it is just a matter of containing the brittle in a space that
    doesn't allow it to spread thinner while it cools.
    This is the recipe I've used with excellent results-

    > * Exported from MasterCook *
    >
    > Microwave Peanut Brittle
    >
    > Recipe By :
    > Serving Size : 1 Preparation Time :0:00
    > Categories : Desserts
    >
    > Amount Measure Ingredient -- Preparation Method
    > -------- ------------ --------------------------------
    > 1 cup raw peanuts
    > 1 cup sugar
    > 1/2 cup white karo
    > 1/8 teaspoon salt
    > 1 teaspoon butter
    > 1 teaspoon vanilla
    > 1 teaspoon baking soda
    >
    > Stir peanuts, sugar, karo and salt into 1 1/2 quart casserole.
    > Cook 4 min on High. Stir
    > Cook 4 more min. on High.
    > Mix in butter and vanilla. Cook 2 more min. on High.
    > Add baking soda and stir till white and foamy.
    > Pour onto lightly greased sheet pan and cool one hour.
    > Break into pieces and store in airtight container.


  5. #5
    jmcquown Guest

    Default Re: Very Thick Peanut Brittle

    "Melba's Jammin'" <[email protected]> wrote in message
    news:[email protected]..
    > In article <giptn8$uj6$[email protected]>,
    > whirled peas <[email protected]> wrote:
    >
    >> recipe or could provide some hints. Even a better name would help. I've
    >> not had any luck searching the internet for this.
    >>
    >> Thanks in advance.

    >
    > Look for Sponge Candy. That might be a place to start.
    >
    > --
    > -Barb, Mother Superior, HOSSSPoJ
    > <http://www.caringbridge.org/visit/amytaylor>
    > "I have fixed my roof, I have mended my fences;
    > now let the winter winds blow."


    I agree about the sponge recipe... or "foam" candy. It was discussed at
    length here not long ago. I'm only experienced with making excellent but
    brittle peanut and almond brittle

    Jill


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