Cooking Forum peanut brittle recipe, please!

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peanut brittle recipe, please! - CLICK HERE for the Cooking Forum Index

Chipper

In my hometown, a local family made delicious peanutbrittle each year for
the holidays. Of course, their recipe was a family secret. This wasn't the
thick slate-shingle substitute peanutbrittle sold in stores that causes
cranial trauma when eaten. It was thin, melt-in-your-mouth tender brittle
that even looked rather 'webby' in places. Does anyone here have a recipe
that might reproduce this memory?

TIA!
chipper :)

--
http://home.triad.rr.com/chip16/

King's Crown

Ranee Mueller

In article <QPEmf.1865$QQ1.1578@newsread3.news.pas.earthlink.net>,
"King's Crown" <qoe@earthlink.net> wrote:

> I make a killer microwave nut brittle or are you talking traditional cook on
> stove with candy thermometer type.

I'd love this recipe. I'll try it just to see how it works.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

kevnbro

>In my hometown, a local family made delicious peanutbrittle each year for the holidays. Of course, their recipe was a family secret. This wasn't the thick slate-shingle substitute peanutbrittle sold in stores that causes cranial trauma when eaten. It
was thin, melt-in-your-mouth tender brittle that even looked rather 'webby' in places. Does anyone here have a recipe that might reproduce this memory?

My now deceased Grandmother-n-law made the peanut brittle of which you
speak. The texture was brittle but "foamy" or as you said, "webby"; it
was also buttery and nothing like the more common teeth shattering
brittle. I'm certain that my mother-n-law has that recipe and i'll
email her and request it.
I'll post it if and when she replies. Kev

King's Crown

"Chipper" <chip16spamoose@triad.rr.com> wrote in message
news:P2Dmf.6643$TU6.1257352@twister.southeast.rr.com...
> In my hometown, a local family made delicious peanutbrittle each year for
> the holidays. Of course, their recipe was a family secret. This wasn't
> the thick slate-shingle substitute peanutbrittle sold in stores that
> causes cranial trauma when eaten. It was thin, melt-in-your-mouth tender
> brittle that even looked rather 'webby' in places. Does anyone here have
> a recipe that might reproduce this memory?
>
> TIA!
> chipper :)

I got this recipe as a wedding present from my husband's kookie Aunt Ruthie
and it's been one of my Holiday favorites for nearly 20 years. I had
watched my mom make it the traditional way for years. Waiting for the candy
thermometer to reach the right level then pouring it all out on here slab of
buttered marble. With this recipe I have it poured out on an ungreased Sil
Pat in 10 minutes. Another hour to cool and we're eating nut brittle.

Microwave Nut Brittle

1/2 cup light corn syrup (Karo)
l cup sugar
2 tsp. butter
1 tsp. vanilla
1 cup roasted unsalted nuts (pecans work well)
1 tsp. baking soda

In a 2 quart ovenware with handle, combine orn syrup and sugar. Stir well.
(I leave a wooden spoon in this bowl while it microwave to ad the fastness
of the preparation. Make sure you use a hot mitt as spoon and bowl are hot
and you are working quickly.) Cook on high for 4 minutes. Do not cover.
Add butter, vanilla, and nuts, mixing well. Cok on high for 4 minutes.
Stir in baking soda. Quickly (I do mean fast) pour mixture onto lightly
greaded cookie sheet (Sil Pat works great here. Don't be afraid to spread
it out a little if looks too thick). Allow to cool l hour. Break into bite
size pieces. Yield - 3/4 pounds.

Damsel in dis Dress

I'm thinking I'll probably wimp out and make microwave brittle (sorry,
Barb). With a bad back, it's hard to stand at the stove while candy
comes to temperature. And this'll give me a chance to try one of
Lynne's recipes! : )

I have no idea how the following recipe works out, because I haven't
tried it. Just something I collected from the web. It does look
highly edible, however. Anything with a half pound of butter *must*
be good!

* Exported from MasterCook *

Golden Buttery Peanut Brittle

Recipe By :Land O'Lakes
Serving Size : 72 Preparation Time :0:05
Categories : candies nuts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sugar
1 cup light corn syrup
1/2 cup water
1 cup butter -- cut into pieces
2 cups Spanish peanuts -- raw
1 teaspoon baking soda

Combine sugar, corn syrup and water in 3-quart heavy saucepan. Cook
over medium heat, stirring occasionally, until sugar is dissolved and
mixture comes to a full boil (8 to 12 minutes).

Add butter; continue cooking, stirring occasionally, until candy
thermometer reaches 280°F or small amount of mixture dropped into ice
water forms a hard but pliable strand (30 to 40 minutes).

Stir in peanuts; continue cooking, stirring constantly, until candy
thermometer reaches 305°F or small amount of mixture dropped into ice
water forms a hard brittle strand (15 to 17 minutes).

Remove from heat; stir in baking soda. Immediately pour mixture onto
two buttered baking sheets; spread evenly to about 1/4-inch thick.
Cool completely. Break into pieces. Store in airtight container.

Source:
"http://www.landolakes.com/"
Yield:
"2 pounds"
Start to Finish Time:
"1:00"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 80 Calories; 5g Fat (48.8%
calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber;
7mg Cholesterol; 50mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean
Meat; 1 Fat; 1/2 Other Carbohydrates.

NOTES : Wrap this candy in plastic food wrap and tie with a colorful
ribbon for a tasty homemade gift.
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

Melba's Jammin'

In article <P2Dmf.6643$TU6.1257352@twister.southeast.rr.com>,
"Chipper" <chip16spamoose@triad.rr.com> wrote:

> In my hometown, a local family made delicious peanutbrittle each year for
> the holidays. Of course, their recipe was a family secret. This wasn't the
> thick slate-shingle substitute peanutbrittle sold in stores that causes
> cranial trauma when eaten. It was thin, melt-in-your-mouth tender brittle
> that even looked rather 'webby' in places. Does anyone here have a recipe
> that might reproduce this memory?
>
> TIA!
> chipper :)

* Exported from MasterCook Mac *

Peanut Brittle

Recipe By : Posted again to rec.food.cooking by Barb Schaller,
12-10-05
Serving Size : 1 Preparation Time :0:00
Categories : Candy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sugar
1 cup light Karo syrup
1 tsp. water
3 cups raw peanuts (1#)
1 tsp. vanilla
1 tsp. baking soda

Boil sugar, Karo, and water to 240 (doesn¹t take very long). Add
peanuts, continue to cook to 300 (hard crack stage) or a light caramel
color. Add vanilla and soda. Mix quickly; mixture foams slightly.
Pour onto two buttered WARM cookie sheets. Spread thinly; stretch as it
cools to make it very thin. Makes about 1-1/2#.

Note: Also can use 1# raw cashews for cashew brittle. Two-quart size
saucepan is okay. Takes less than 1/2 hour to make.

When the sugar and corn syrup start boiling, it gets to 240 in less than
3 minutes at a hard boil.

- - - - - - - - - - - - - - - - - -

Per serving (excluding unknown items): 1562 Calories; 0g Fat (0%
calories from fat); 0g Protein; 401g Carbohydrate; 0mg Cholesterol;
1263mg Sodium
Food Exchanges: 26 Fruit; 27 Other Carbohydrates
--
http://www.jamlady.eboard.com, updated 12-8-05, My Farfel-less
Farfel with Mushrooms. Jeez!

Melba's Jammin'

In article <bhamp15rr6eshl40oph82amm4j3bv3i9j3@4ax.com>,
Damsel in dis Dress <damselicious@gmail.com> wrote:

> I'm thinking I'll probably wimp out and make microwave brittle (sorry,
> Barb). With a bad back, it's hard to stand at the stove while candy
> comes to temperature.

You pussy! It takes like 10 minutes!
--
http://www.jamlady.eboard.com, updated 12-8-05, My Farfel-less
Farfel with Mushrooms. Jeez!

Damsel in dis Dress

On Sat, 10 Dec 2005 15:26:27 -0600, Melba's Jammin'
<barbs.challer@earthfink.net.invalid> wrote:

> In article <bhamp15rr6eshl40oph82amm4j3bv3i9j3@4ax.com>,
> Damsel in dis Dress <damselicious@gmail.com> wrote:
>
> > I'm thinking I'll probably wimp out and make microwave brittle (sorry,
> > Barb). With a bad back, it's hard to stand at the stove while candy
> > comes to temperature.
>
> You pussy! It takes like 10 minutes!

Don't worry. I'm still waffling. I'll keep ya posted. <G>

Carol, taking a break during Operation Fruitcake
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

The Bubbo

Melba's Jammin' wrote:
> In article <bhamp15rr6eshl40oph82amm4j3bv3i9j3@4ax.com>,
> Damsel in dis Dress <damselicious@gmail.com> wrote:
>
>> I'm thinking I'll probably wimp out and make microwave brittle (sorry,
>> Barb). With a bad back, it's hard to stand at the stove while candy
>> comes to temperature.
>
> You pussy! It takes like 10 minutes!

This made me laugh! I don't think I can picture Barb calling anyone a pussy.

--
..:Heather:.
www.velvet-c.com

jmcquown

Melba's Jammin' wrote:
> In article <P2Dmf.6643$TU6.1257352@twister.southeast.rr.com>,
> "Chipper" <chip16spamoose@triad.rr.com> wrote:
>
>> In my hometown, a local family made delicious peanutbrittle each
>> year for the holidays. Of course, their recipe was a family secret.
>> This wasn't the thick slate-shingle substitute peanutbrittle sold in
>> stores that causes cranial trauma when eaten. It was thin,
>> melt-in-your-mouth tender brittle that even looked rather 'webby' in
>> places. Does anyone here have a recipe that might reproduce this
>> memory?
>>
>> TIA!
>> chipper :)
>
> I'm guessing any recipe will fine - it's about technique. I posted a
> Nut Brittle recipe here within the last week or so. And just posted
> it again. After you've poured the molten mixture onto warm, buttered
> cookie sheets, start pulling and lifting it from the edges (where it's
> barely cooler). Rinse fingers in cold water frequently so you dont'
> burn yoursel.f

I always used a couple of forks to "pull" the hot brittle mixture. I don't
think I've ever seen one that didn't call for a little bit of butter *in*
the mixture before, though.

Jill

Wayne Boatwright

On Sat 10 Dec 2005 12:03:58p, Thus Spake Zarathustra, or was it King's
Crown?

>
> "Chipper" <chip16spamoose@triad.rr.com> wrote in message
> news:P2Dmf.6643$TU6.1257352@twister.southeast.rr.com...
>> In my hometown, a local family made delicious peanutbrittle each year
>> for the holidays. Of course, their recipe was a family secret. This
>> wasn't the thick slate-shingle substitute peanutbrittle sold in stores
>> that causes cranial trauma when eaten. It was thin, melt-in-your-mouth
>> tender brittle that even looked rather 'webby' in places. Does anyone
>> here have a recipe that might reproduce this memory?
>>
>> TIA!
>> chipper :)
>
> I got this recipe as a wedding present from my husband's kookie Aunt
> Ruthie and it's been one of my Holiday favorites for nearly 20 years. I
> had watched my mom make it the traditional way for years. Waiting for
> the candy thermometer to reach the right level then pouring it all out
> on here slab of buttered marble. With this recipe I have it poured out
> on an ungreased Sil Pat in 10 minutes. Another hour to cool and we're
> eating nut brittle.
>
> Microwave Nut Brittle
>
> 1/2 cup light corn syrup (Karo)
> l cup sugar
> 2 tsp. butter
> 1 tsp. vanilla
> 1 cup roasted unsalted nuts (pecans work well)
> 1 tsp. baking soda
>
> In a 2 quart ovenware with handle, combine orn syrup and sugar. Stir
> well. (I leave a wooden spoon in this bowl while it microwave to ad the
> fastness of the preparation. Make sure you use a hot mitt as spoon and
> bowl are hot and you are working quickly.) Cook on high for 4 minutes.
> Do not cover. Add butter, vanilla, and nuts, mixing well. Cok on high
> for 4 minutes. Stir in baking soda. Quickly (I do mean fast) pour
> mixture onto lightly greaded cookie sheet (Sil Pat works great here.
> Don't be afraid to spread it out a little if looks too thick). Allow to
> cool l hour. Break into bite size pieces. Yield - 3/4 pounds.

Lynn, do you know what the wattage of your microwave is, or what wattage
was recommended for the brittle? My microwave is 1300 watts and I often
have to cut the power level down for specific recipes.

I'm looking forward to trying this.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

King's Crown

"Wayne Boatwright" <waynesgang@waynes.gang> wrote in message
news:Xns9728A4BFA5C5Fwaynesgang@217.22.228.19...
> On Sat 10 Dec 2005 12:03:58p, Thus Spake Zarathustra, or was it King's
> Crown?
>
>>
>> "Chipper" <chip16spamoose@triad.rr.com> wrote in message
>> news:P2Dmf.6643$TU6.1257352@twister.southeast.rr.com...
>>> In my hometown, a local family made delicious peanutbrittle each year
>>> for the holidays. Of course, their recipe was a family secret. This
>>> wasn't the thick slate-shingle substitute peanutbrittle sold in stores
>>> that causes cranial trauma when eaten. It was thin, melt-in-your-mouth
>>> tender brittle that even looked rather 'webby' in places. Does anyone
>>> here have a recipe that might reproduce this memory?
>>>
>>> TIA!
>>> chipper :)
>>
>> I got this recipe as a wedding present from my husband's kookie Aunt
>> Ruthie and it's been one of my Holiday favorites for nearly 20 years. I
>> had watched my mom make it the traditional way for years. Waiting for
>> the candy thermometer to reach the right level then pouring it all out
>> on here slab of buttered marble. With this recipe I have it poured out
>> on an ungreased Sil Pat in 10 minutes. Another hour to cool and we're
>> eating nut brittle.
>>
>> Microwave Nut Brittle
>>
>> 1/2 cup light corn syrup (Karo)
>> l cup sugar
>> 2 tsp. butter
>> 1 tsp. vanilla
>> 1 cup roasted unsalted nuts (pecans work well)
>> 1 tsp. baking soda
>>
>> In a 2 quart ovenware with handle, combine orn syrup and sugar. Stir
>> well. (I leave a wooden spoon in this bowl while it microwave to ad the
>> fastness of the preparation. Make sure you use a hot mitt as spoon and
>> bowl are hot and you are working quickly.) Cook on high for 4 minutes.
>> Do not cover. Add butter, vanilla, and nuts, mixing well. Cok on high
>> for 4 minutes. Stir in baking soda. Quickly (I do mean fast) pour
>> mixture onto lightly greaded cookie sheet (Sil Pat works great here.
>> Don't be afraid to spread it out a little if looks too thick). Allow to
>> cool l hour. Break into bite size pieces. Yield - 3/4 pounds.
>
> Lynn, do you know what the wattage of your microwave is, or what wattage
> was recommended for the brittle? My microwave is 1300 watts and I often
> have to cut the power level down for specific recipes.
>
> I'm looking forward to trying this.
>
> --
> Wayne Boatwright *¿*

Don't want to sound like a dork, but here goes I have no idea what the
wattage is. It's a big Amana Radar Range, so I always think of it as having
the high wattage when a recipe warns about smaller microwaves. It's big
enough that when I make the brittle a Pamper Chef 8 cups glass bowl with a
wooden spoon sticking out of it fits just fine. Boy, that sounded ignorant.
haha It's big therefore it's powerful. hahaha I suppose it might say on
the label on the back, but moving it would require man power. I wonder if
the cookbook that came with it would say. I think I may still actually have
it 18 years later.

Lynne

Wayne Boatwright

On Sat 10 Dec 2005 04:36:53p, Thus Spake Zarathustra, or was it King's
Crown?

>
> "Wayne Boatwright" <waynesgang@waynes.gang> wrote in message
> news:Xns9728A4BFA5C5Fwaynesgang@217.22.228.19...
>> On Sat 10 Dec 2005 12:03:58p, Thus Spake Zarathustra, or was it King's
>> Crown?
>>
>>>
>>> "Chipper" <chip16spamoose@triad.rr.com> wrote in message
>>> news:P2Dmf.6643$TU6.1257352@twister.southeast.rr.com...
>>>> In my hometown, a local family made delicious peanutbrittle each year
>>>> for the holidays. Of course, their recipe was a family secret. This
>>>> wasn't the thick slate-shingle substitute peanutbrittle sold in
>>>> stores that causes cranial trauma when eaten. It was thin,
>>>> melt-in-your-mouth tender brittle that even looked rather 'webby' in
>>>> places. Does anyone here have a recipe that might reproduce this
>>>> memory?
>>>>
>>>> TIA!
>>>> chipper :)
>>>
>>> I got this recipe as a wedding present from my husband's kookie Aunt
>>> Ruthie and it's been one of my Holiday favorites for nearly 20 years.
>>> I had watched my mom make it the traditional way for years. Waiting
>>> for the candy thermometer to reach the right level then pouring it all
>>> out on here slab of buttered marble. With this recipe I have it
>>> poured out on an ungreased Sil Pat in 10 minutes. Another hour to
>>> cool and we're eating nut brittle.
>>>
>>> Microwave Nut Brittle
>>>
>>> 1/2 cup light corn syrup (Karo)
>>> l cup sugar
>>> 2 tsp. butter
>>> 1 tsp. vanilla
>>> 1 cup roasted unsalted nuts (pecans work well)
>>> 1 tsp. baking soda
>>>
>>> In a 2 quart ovenware with handle, combine orn syrup and sugar. Stir
>>> well. (I leave a wooden spoon in this bowl while it microwave to ad
>>> the fastness of the preparation. Make sure you use a hot mitt as
>>> spoon and bowl are hot and you are working quickly.) Cook on high for
>>> 4 minutes. Do not cover. Add butter, vanilla, and nuts, mixing well.
>>> Cok on high for 4 minutes. Stir in baking soda. Quickly (I do mean
>>> fast) pour mixture onto lightly greaded cookie sheet (Sil Pat works
>>> great here. Don't be afraid to spread it out a little if looks too
>>> thick). Allow to cool l hour. Break into bite size pieces. Yield -
>>> 3/4 pounds.
>>
>> Lynn, do you know what the wattage of your microwave is, or what
>> wattage was recommended for the brittle? My microwave is 1300 watts
>> and I often have to cut the power level down for specific recipes.
>>
>> I'm looking forward to trying this.
>>
>> --
>> Wayne Boatwright *¿*
>
> Don't want to sound like a dork, but here goes I have no idea what the
> wattage is. It's a big Amana Radar Range, so I always think of it as
> having the high wattage when a recipe warns about smaller microwaves.
> It's big enough that when I make the brittle a Pamper Chef 8 cups glass
> bowl with a wooden spoon sticking out of it fits just fine. Boy, that
> sounded ignorant. haha It's big therefore it's powerful. hahaha I
> suppose it might say on the label on the back, but moving it would
> require man power. I wonder if the cookbook that came with it would
> say. I think I may still actually have it 18 years later.
>
> Lynne

Thanks, Lynne. I had a late 1970s vintage Amana Radar Range. Given the
age of yours, I suspect that the wattage is probably 700-800 watts. The
book I had with my Amana did not give the power rating. I still have the
cookbook and still make a few of the recipes. I definitely have to cut
power setting down when I do.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

King's Crown

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"Wayne Boatwright" <waynesgang@waynes.gang> wrote in message
news:Xns9728AA0FD5C8Fwaynesgang@217.22.228.19...
> On Sat 10 Dec 2005 04:36:53p, Thus Spake Zarathustra, or was it King's
> Crown?
>
>>
>> "Wayne Boatwright" <waynesgang@waynes.gang> wrote in message
>> news:Xns9728A4BFA5C5Fwaynesgang@217.22.228.19...
>>> On Sat 10 Dec 2005 12:03:58p, Thus Spake Zarathustra, or was it King's
>>> Crown?
>>>
>>>>
>>>> "Chipper" <chip16spamoose@triad.rr.com> wrote in message
>>>> news:P2Dmf.6643$TU6.1257352@twister.southeast.rr.com...
>>>>> In my hometown, a local family made delicious peanutbrittle each year
>>>>> for the holidays. Of course, their recipe was a family secret. This
>>>>> wasn't the thick slate-shingle substitute peanutbrittle sold in
>>>>> stores that causes cranial trauma when eaten. It was thin,
>>>>> melt-in-your-mouth tender brittle that even looked rather 'webby' in
>>>>> places. Does anyone here have a recipe that might reproduce this
>>>>> memory?
>>>>>
>>>>> TIA!
>>>>> chipper :)
>>>>
>>>> I got this recipe as a wedding present from my husband's kookie Aunt
>>>> Ruthie and it's been one of my Holiday favorites for nearly 20 years.
>>>> I had watched my mom make it the traditional way for years. Waiting
>>>> for the candy thermometer to reach the right level then pouring it all
>>>> out on here slab of buttered marble. With this recipe I have it
>>>> poured out on an ungreased Sil Pat in 10 minutes. Another hour to
>>>> cool and we're eating nut brittle.
>>>>
>>>> Microwave Nut Brittle
>>>>
>>>> 1/2 cup light corn syrup (Karo)
>>>> l cup sugar
>>>> 2 tsp. butter
>>>> 1 tsp. vanilla
>>>> 1 cup roasted unsalted nuts (pecans work well)
>>>> 1 tsp. baking soda
>>>>
>>>> In a 2 quart ovenware with handle, combine orn syrup and sugar. Stir
>>>> well. (I leave a wooden spoon in this bowl while it microwave to ad
>>>> the fastness of the preparation. Make sure you use a hot mitt as
>>>> spoon and bowl are hot and you are working quickly.) Cook on high for
>>>> 4 minutes. Do not cover. Add butter, vanilla, and nuts, mixing well.
>>>> Cok on high for 4 minutes. Stir in baking soda. Quickly (I do mean
>>>> fast) pour mixture onto lightly greaded cookie sheet (Sil Pat works
>>>> great here. Don't be afraid to spread it out a little if looks too
>>>> thick). Allow to cool l hour. Break into bite size pieces. Yield -
>>>> 3/4 pounds.
>>>
>>> Lynn, do you know what the wattage of your microwave is, or what
>>> wattage was recommended for the brittle? My microwave is 1300 watts
>>> and I often have to cut the power level down for specific recipes.
>>>
>>> I'm looking forward to trying this.
>>>
>>> --
>>> Wayne Boatwright *¿*
>>
>> Don't want to sound like a dork, but here goes I have no idea what the
>> wattage is. It's a big Amana Radar Range, so I always think of it as
>> having the high wattage when a recipe warns about smaller microwaves.
>> It's big enough that when I make the brittle a Pamper Chef 8 cups glass
>> bowl with a wooden spoon sticking out of it fits just fine. Boy, that
>> sounded ignorant. haha It's big therefore it's powerful. hahaha I
>> suppose it might say on the label on the back, but moving it would
>> require man power. I wonder if the cookbook that came with it would
>> say. I think I may still actually have it 18 years later.
>>
>> Lynne
>
> Thanks, Lynne. I had a late 1970s vintage Amana Radar Range. Given the
> age of yours, I suspect that the wattage is probably 700-800 watts. The
> book I had with my Amana did not give the power rating. I still have the
> cookbook and still make a few of the recipes. I definitely have to cut
> power setting down when I do.
>
> --
> Wayne Boatwright *¿*

I figured with a few clues as to it's size and age (1987) you might figure
it out. My parents still have the silver Amana Radar Range from 1976. It's
still cooking away.

Lynne

Wayne Boatwright

On Sat 10 Dec 2005 04:48:06p, Thus Spake Zarathustra, or was it King's
Crown?

>
> "Wayne Boatwright" <waynesgang@waynes.gang> wrote in message
> news:Xns9728AA0FD5C8Fwaynesgang@217.22.228.19...
>> On Sat 10 Dec 2005 04:36:53p, Thus Spake Zarathustra, or was it King's
>> Crown?
>>
>>>
>>> "Wayne Boatwright" <waynesgang@waynes.gang> wrote in message
>>> news:Xns9728A4BFA5C5Fwaynesgang@217.22.228.19...
>>>> On Sat 10 Dec 2005 12:03:58p, Thus Spake Zarathustra, or was it
>>>> King's Crown?
>>>>
>>>>>
>>>>> "Chipper" <chip16spamoose@triad.rr.com> wrote in message
>>>>> news:P2Dmf.6643$TU6.1257352@twister.southeast.rr.com...
>>>>>> In my hometown, a local family made delicious peanutbrittle each
>>>>>> year for the holidays. Of course, their recipe was a family
>>>>>> secret. This wasn't the thick slate-shingle substitute
>>>>>> peanutbrittle sold in stores that causes cranial trauma when eaten.
>>>>>> It was thin, melt-in-your-mouth tender brittle that even looked
>>>>>> rather 'webby' in places. Does anyone here have a recipe that
>>>>>> might reproduce this memory?
>>>>>>
>>>>>> TIA!
>>>>>> chipper :)
>>>>>
>>>>> I got this recipe as a wedding present from my husband's kookie Aunt
>>>>> Ruthie and it's been one of my Holiday favorites for nearly 20
>>>>> years. I had watched my mom make it the traditional way for years.
>>>>> Waiting for the candy thermometer to reach the right level then
>>>>> pouring it all out on here slab of buttered marble. With this
>>>>> recipe I have it poured out on an ungreased Sil Pat in 10 minutes.
>>>>> Another hour to cool and we're eating nut brittle.
>>>>>
>>>>> Microwave Nut Brittle
>>>>>
>>>>> 1/2 cup light corn syrup (Karo)
>>>>> l cup sugar
>>>>> 2 tsp. butter
>>>>> 1 tsp. vanilla
>>>>> 1 cup roasted unsalted nuts (pecans work well)
>>>>> 1 tsp. baking soda
>>>>>
>>>>> In a 2 quart ovenware with handle, combine orn syrup and sugar.
>>>>> Stir well. (I leave a wooden spoon in this bowl while it microwave
>>>>> to ad the fastness of the preparation. Make sure you use a hot mitt
>>>>> as spoon and bowl are hot and you are working quickly.) Cook on high
>>>>> for 4 minutes. Do not cover. Add butter, vanilla, and nuts, mixing
>>>>> well. Cok on high for 4 minutes. Stir in baking soda. Quickly (I do
>>>>> mean fast) pour mixture onto lightly greaded cookie sheet (Sil Pat
>>>>> works great here. Don't be afraid to spread it out a little if looks
>>>>> too thick). Allow to cool l hour. Break into bite size pieces.
>>>>> Yield - 3/4 pounds.
>>>>
>>>> Lynn, do you know what the wattage of your microwave is, or what
>>>> wattage was recommended for the brittle? My microwave is 1300 watts
>>>> and I often have to cut the power level down for specific recipes.
>>>>
>>>> I'm looking forward to trying this.
>>>>
>>>> --
>>>> Wayne Boatwright *¿*
>>>
>>> Don't want to sound like a dork, but here goes I have no idea what the
>>> wattage is. It's a big Amana Radar Range, so I always think of it as
>>> having the high wattage when a recipe warns about smaller microwaves.
>>> It's big enough that when I make the brittle a Pamper Chef 8 cups
>>> glass bowl with a wooden spoon sticking out of it fits just fine.
>>> Boy, that sounded ignorant. haha It's big therefore it's powerful.
>>> hahaha I suppose it might say on the label on the back, but moving it
>>> would require man power. I wonder if the cookbook that came with it
>>> would say. I think I may still actually have it 18 years later.
>>>
>>> Lynne
>>
>> Thanks, Lynne. I had a late 1970s vintage Amana Radar Range. Given
>> the age of yours, I suspect that the wattage is probably 700-800 watts.
>> The book I had with my Amana did not give the power rating. I still
>> have the cookbook and still make a few of the recipes. I definitely
>> have to cut power setting down when I do.
>>
>> --
>> Wayne Boatwright *¿*
>
> I figured with a few clues as to it's size and age (1987) you might
> figure it out. My parents still have the silver Amana Radar Range from
> 1976. It's still cooking away.

Your parents' Amana is probably like the one I had. Mine was damaged in a
move, or I would probably still have it. It was built like a tank!

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Nancy Young

"Wayne Boatwright" <waynesgang@waynes.gang> wrote

> On Sat 10 Dec 2005 04:48:06p, Thus Spake Zarathustra, or was it King's
> Crown?

>> I figured with a few clues as to it's size and age (1987) you might
>> figure it out. My parents still have the silver Amana Radar Range from
>> 1976. It's still cooking away.
>
> Your parents' Amana is probably like the one I had. Mine was damaged in a
> move, or I would probably still have it. It was built like a tank!

I think there's a way to tell by how long it takes to boil a cup of
water. Anyone?

nancy

Nancy Young

"Nancy Young" <qwerty@monmouth.com> wrote

> I think there's a way to tell by how long it takes to boil a cup of
> water. Anyone?

Look here:

http://www.goodnuke.com/faqs/wattage.htm

nancy

King's Crown

>>>>>> Microwave Nut Brittle
>>>>>>
>>>>>> 1/2 cup light corn syrup (Karo)
>>>>>> l cup sugar
>>>>>> 2 tsp. butter
>>>>>> 1 tsp. vanilla
>>>>>> 1 cup roasted unsalted nuts (pecans work well)
>>>>>> 1 tsp. baking soda
>>>>>>
>>>>>> In a 2 quart ovenware with handle, combine orn syrup and sugar.
>>>>>> Stir well. (I leave a wooden spoon in this bowl while it microwave
>>>>>> to ad the fastness of the preparation. Make sure you use a hot mitt
>>>>>> as spoon and bowl are hot and you are working quickly.) Cook on high
>>>>>> for 4 minutes. Do not cover. Add butter, vanilla, and nuts, mixing
>>>>>> well. Cok on high for 4 minutes. Stir in baking soda. Quickly (I do
>>>>>> mean fast) pour mixture onto lightly greaded cookie sheet (Sil Pat
>>>>>> works great here. Don't be afraid to spread it out a little if looks
>>>>>> too thick). Allow to cool l hour. Break into bite size pieces.
>>>>>> Yield - 3/4 pounds.
>>>>>
>>>>> Lynn, do you know what the wattage of your microwave is, or what
>>>>> wattage was recommended for the brittle? My microwave is 1300 watts
>>>>> and I often have to cut the power level down for specific recipes.
>>>>>
>>>>> I'm looking forward to trying this.
>>>>>
>>>>> --
>>>>> Wayne Boatwright *¿*
>>>>
>>>> Don't want to sound like a dork, but here goes I have no idea what the
>>>> wattage is. It's a big Amana Radar Range, so I always think of it as
>>>> having the high wattage when a recipe warns about smaller microwaves.
>>>> It's big enough that when I make the brittle a Pamper Chef 8 cups
>>>> glass bowl with a wooden spoon sticking out of it fits just fine.
>>>> Boy, that sounded ignorant. haha It's big therefore it's powerful.
>>>> hahaha I suppose it might say on the label on the back, but moving it
>>>> would require man power. I wonder if the cookbook that came with it
>>>> would say. I think I may still actually have it 18 years later.
>>>>
>>>> Lynne
>>>
>>> Thanks, Lynne. I had a late 1970s vintage Amana Radar Range. Given
>>> the age of yours, I suspect that the wattage is probably 700-800 watts.
>>> The book I had with my Amana did not give the power rating. I still
>>> have the cookbook and still make a few of the recipes. I definitely
>>> have to cut power setting down when I do.
>>>
>>> --
>>> Wayne Boatwright *¿*
>>
>> I figured with a few clues as to it's size and age (1987) you might
>> figure it out. My parents still have the silver Amana Radar Range from
>> 1976. It's still cooking away.
>
> Your parents' Amana is probably like the one I had. Mine was damaged in a
> move, or I would probably still have it. It was built like a tank!
>
> --
> Wayne Boatwright *¿*

I have to thank you Wayne for pushing to finally find out what the wattage
is on my microwave. I've been asked before. I found the Use & Care Manual
tucked in the cookbook that came with the thing and it says the wattage is
"approximately 700 watts."

Yes, my parent's old microwave is built like a tank and it looks like
something from "Back to the Future." And when standing near it you do
actually time warp. tee hee

Lynne

Wayne Boatwright

On Sat 10 Dec 2005 04:54:01p, Thus Spake Zarathustra, or was it Nancy
Young?

>
> "Wayne Boatwright" <waynesgang@waynes.gang> wrote
>
>> On Sat 10 Dec 2005 04:48:06p, Thus Spake Zarathustra, or was it King's
>> Crown?
>
>>> I figured with a few clues as to it's size and age (1987) you might
>>> figure it out. My parents still have the silver Amana Radar Range from
>>> 1976. It's still cooking away.
>>
>> Your parents' Amana is probably like the one I had. Mine was damaged in
a
>> move, or I would probably still have it. It was built like a tank!
>
> I think there's a way to tell by how long it takes to boil a cup of
> water. Anyone?

I seem to recall a chart like that, but can't find it. I did come across
ththe following, however, and find it interesting.

Based on a microwave with 650-800 watts of power, the scale below shows how
you can learn to relate your microwave "percentages of power" to your
conventional oven's "degrees of heat."

All heat measurements are in Fahrenheit.

100 - 90% power 425 - 500 degrees, deep fat fry, broil or stove-top burner
on "high"
80% 375 - 425 degrees
70% 350 - 375 degrees or medium-high on stove-top
60 - 50% 300 - 350 degrees or medium on stove-top
40 - 30% 225 - 300 degrees or medium-low on stove-top
20% 200 - 225 degrees
10% 150 - 200 degrees or lowest setting on stove-top

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

King's Crown

"Nancy Young" <qwerty@monmouth.com> wrote in message
news:dnfq09$soe$1@news.monmouth.com...
>
> "Nancy Young" <qwerty@monmouth.com> wrote
>
>> I think there's a way to tell by how long it takes to boil a cup of
>> water. Anyone?
>
> Look here:
>
> http://www.goodnuke.com/faqs/wattage.htm
>
> nancy
Well, that chart is right. My microwave is 700 watts and it takes 2 minutes
to boil a cup of water... for my coffee... from another thread. ;)

Lynne

Wayne Boatwright

On Sat 10 Dec 2005 04:56:55p, Thus Spake Zarathustra, or was it Nancy Young?

>
> "Nancy Young" <qwerty@monmouth.com> wrote
>
>> I think there's a way to tell by how long it takes to boil a cup of
>> water. Anyone?
>
> Look here:
>
> http://www.goodnuke.com/faqs/wattage.htm

Thanks, Nancy! That's a great reference. Saved.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Wayne Boatwright

On Sat 10 Dec 2005 04:57:12p, Thus Spake Zarathustra, or was it King's
Crown?

>>>>>>> Microwave Nut Brittle
>>>>>>>
>>>>>>> 1/2 cup light corn syrup (Karo)
>>>>>>> l cup sugar
>>>>>>> 2 tsp. butter
>>>>>>> 1 tsp. vanilla
>>>>>>> 1 cup roasted unsalted nuts (pecans work well)
>>>>>>> 1 tsp. baking soda
>>>>>>>
>>>>>>> In a 2 quart ovenware with handle, combine orn syrup and sugar.
>>>>>>> Stir well. (I leave a wooden spoon in this bowl while it microwave
>>>>>>> to ad the fastness of the preparation. Make sure you use a hot
>>>>>>> mitt as spoon and bowl are hot and you are working quickly.) Cook
>>>>>>> on high for 4 minutes. Do not cover. Add butter, vanilla, and
>>>>>>> nuts, mixing well. Cok on high for 4 minutes. Stir in baking soda.
>>>>>>> Quickly (I do mean fast) pour mixture onto lightly greaded cookie
>>>>>>> sheet (Sil Pat works great here. Don't be afraid to spread it out
>>>>>>> a little if looks too thick). Allow to cool l hour. Break into
>>>>>>> bite size pieces. Yield - 3/4 pounds.
>>>>>>
>>>>>> Lynn, do you know what the wattage of your microwave is, or what
>>>>>> wattage was recommended for the brittle? My microwave is 1300
>>>>>> watts and I often have to cut the power level down for specific
>>>>>> recipes.
>>>>>>
>>>>>> I'm looking forward to trying this.
>>>>>>
>>>>>> --
>>>>>> Wayne Boatwright *¿*
>>>>>
>>>>> Don't want to sound like a dork, but here goes I have no idea what
>>>>> the wattage is. It's a big Amana Radar Range, so I always think of
>>>>> it as having the high wattage when a recipe warns about smaller
>>>>> microwaves. It's big enough that when I make the brittle a Pamper
>>>>> Chef 8 cups glass bowl with a wooden spoon sticking out of it fits
>>>>> just fine. Boy, that sounded ignorant. haha It's big therefore it's
>>>>> powerful. hahaha I suppose it might say on the label on the back,
>>>>> but moving it would require man power. I wonder if the cookbook
>>>>> that came with it would say. I think I may still actually have it
>>>>> 18 years later.
>>>>>
>>>>> Lynne
>>>>
>>>> Thanks, Lynne. I had a late 1970s vintage Amana Radar Range. Given
>>>> the age of yours, I suspect that the wattage is probably 700-800
>>>> watts.
>>>> The book I had with my Amana did not give the power rating. I still
>>>> have the cookbook and still make a few of the recipes. I definitely
>>>> have to cut power setting down when I do.
>>>>
>>>> --
>>>> Wayne Boatwright *¿*
>>>
>>> I figured with a few clues as to it's size and age (1987) you might
>>> figure it out. My parents still have the silver Amana Radar Range
>>> from 1976. It's still cooking away.
>>
>> Your parents' Amana is probably like the one I had. Mine was damaged
>> in a move, or I would probably still have it. It was built like a
>> tank!
>>
>> --
>> Wayne Boatwright *¿*
>
> I have to thank you Wayne for pushing to finally find out what the
> wattage is on my microwave. I've been asked before. I found the Use &
> Care Manual tucked in the cookbook that came with the thing and it says
> the wattage is "approximately 700 watts."

Thanks, Lynne! Well, my guess was in the ballpark. <g>

>
> Yes, my parent's old microwave is built like a tank and it looks like
> something from "Back to the Future." And when standing near it you do
> actually time warp. tee hee

LOL! Agreed.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Chipper

"kevnbro" <kevnbro@sbcglobal.net> wrote in message
news:1134240671.306566.264710@g44g2000cwa.googlegroups.com...
> >In my hometown, a local family made delicious peanutbrittle each year for
> >the holidays. Of course, their recipe was a family secret. This wasn't
> >the thick slate-shingle substitute peanutbrittle sold in stores that
> >causes cranial trauma when eaten. It was thin, melt-in-your-mouth tender
> >brittle that even looked rather 'webby' in places. Does anyone here have
> >a recipe that might reproduce this memory?
>
> My now deceased Grandmother-n-law made the peanut brittle of which you
> speak. The texture was brittle but "foamy" or as you said, "webby"; it
> was also buttery and nothing like the more common teeth shattering
> brittle. I'm certain that my mother-n-law has that recipe and i'll
> email her and request it.
> I'll post it if and when she replies. Kev
>

Sounds perfect! If you can find it, I'll try it! Thank you :D
chipper

Chipper

"King's Crown" <qoe@earthlink.net> wrote in message
news:yEFmf.2630$Tg2.2307@newsread1.news.pas.earthlink.net...
>
> I got this recipe as a wedding present from my husband's kookie Aunt
> Ruthie and it's been one of my Holiday favorites for nearly 20 years. I
> had watched my mom make it the traditional way for years. Waiting for the
> candy thermometer to reach the right level then pouring it all out on here
> slab of buttered marble. With this recipe I have it poured out on an
> ungreased Sil Pat in 10 minutes. Another hour to cool and we're eating
> nut brittle.
>
> Microwave Nut Brittle
>
> 1/2 cup light corn syrup (Karo)
> l cup sugar
> 2 tsp. butter
> 1 tsp. vanilla
> 1 cup roasted unsalted nuts (pecans work well)
> 1 tsp. baking soda
>
> In a 2 quart ovenware with handle, combine orn syrup and sugar. Stir
> well. (I leave a wooden spoon in this bowl while it microwave to ad the
> fastness of the preparation. Make sure you use a hot mitt as spoon and
> bowl are hot and you are working quickly.) Cook on high for 4 minutes. Do
> not cover. Add butter, vanilla, and nuts, mixing well. Cok on high for 4
> minutes. Stir in baking soda. Quickly (I do mean fast) pour mixture onto
> lightly greaded cookie sheet (Sil Pat works great here. Don't be afraid
> to spread it out a little if looks too thick). Allow to cool l hour.
> Break into bite size pieces. Yield - 3/4 pounds.

The brittle I remember was available before the advent of the microwave, but
I'm not picky about skipping stove duty. I'll have to try this out of
curiosity if not respect for "kookie Aunt Ruthie". LOL.
Thank you!
chipper

Chipper

"Damsel in dis Dress" <damselicious@gmail.com> wrote in message
news:bhamp15rr6eshl40oph82amm4j3bv3i9j3@4ax.com...
> I'm thinking I'll probably wimp out and make microwave brittle (sorry,
> Barb). With a bad back, it's hard to stand at the stove while candy
> comes to temperature. And this'll give me a chance to try one of
> Lynne's recipes! : )
>
> I have no idea how the following recipe works out, because I haven't
> tried it. Just something I collected from the web. It does look
> highly edible, however. Anything with a half pound of butter *must*
> be good!
>

You're right, with all that butter it does sound tempting. Hmm...maybe you
can cheat and try this version in the microwave. Yeah, that's it! You be
Dr. Frankenbrittle and perform the experiment, and then send us all a sample
of the goodies.
Bwaahahahhahahaaaa!

chipper (sorry, I got carried away;)
Thank you, BTW

>
> * Exported from MasterCook *
>
> Golden Buttery Peanut Brittle
>
> Recipe By :Land O'Lakes
> Serving Size : 72 Preparation Time :0:05
> Categories : candies nuts
>
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 cups sugar
> 1 cup light corn syrup
> 1/2 cup water
> 1 cup butter -- cut into pieces
> 2 cups Spanish peanuts -- raw
> 1 teaspoon baking soda
>
> Combine sugar, corn syrup and water in 3-quart heavy saucepan. Cook
> over medium heat, stirring occasionally, until sugar is dissolved and
> mixture comes to a full boil (8 to 12 minutes).
>
> Add butter; continue cooking, stirring occasionally, until candy
> thermometer reaches 280°F or small amount of mixture dropped into ice
> water forms a hard but pliable strand (30 to 40 minutes).
>
> Stir in peanuts; continue cooking, stirring constantly, until candy
> thermometer reaches 305°F or small amount of mixture dropped into ice
> water forms a hard brittle strand (15 to 17 minutes).
>
> Remove from heat; stir in baking soda. Immediately pour mixture onto
> two buttered baking sheets; spread evenly to about 1/4-inch thick.
> Cool completely. Break into pieces. Store in airtight container.
>
> Source:
> "http://www.landolakes.com/"
> Yield:
> "2 pounds"
> Start to Finish Time:
> "1:00"
>
> - - - - - - - - - - - - - - - - - - -
>
> Per Serving (excluding unknown items): 80 Calories; 5g Fat (48.8%
> calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber;
> 7mg Cholesterol; 50mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean
> Meat; 1 Fat; 1/2 Other Carbohydrates.
>
> NOTES : Wrap this candy in plastic food wrap and tie with a colorful
> ribbon for a tasty homemade gift.
> --
>
> http://pg.photos.yahoo.com/ph/head_trollop/my_photos

Wayne Boatwright

On Sat 10 Dec 2005 07:52:29p, Thus Spake Zarathustra, or was it Chipper?

>
> "kevnbro" <kevnbro@sbcglobal.net> wrote in message
> news:1134240671.306566.264710@g44g2000cwa.googlegroups.com...
>> >In my hometown, a local family made delicious peanutbrittle each year
>> >for the holidays. Of course, their recipe was a family secret. This
>> >wasn't the thick slate-shingle substitute peanutbrittle sold in stores
>> >that causes cranial trauma when eaten. It was thin,
>> >melt-in-your-mouth tender brittle that even looked rather 'webby' in
>> >places. Does anyone here have a recipe that might reproduce this
>> >memory?
>>
>> My now deceased Grandmother-n-law made the peanut brittle of which you
>> speak. The texture was brittle but "foamy" or as you said, "webby"; it
>> was also buttery and nothing like the more common teeth shattering
>> brittle. I'm certain that my mother-n-law has that recipe and i'll
>> email her and request it.
>> I'll post it if and when she replies. Kev
>>
>
> Sounds perfect! If you can find it, I'll try it! Thank you :D
> chipper
>
>

I don't think anyone has mentioned it, but it's the addition of baking soda
near the end of cooking that makes the brittle "foamey".

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

King's Crown

"Chipper" <chip16spamoose@triad.rr.com> wrote in message
news:iLMmf.6977$TU6.1337558@twister.southeast.rr.com...
>
> "King's Crown" <qoe@earthlink.net> wrote in message
> news:yEFmf.2630$Tg2.2307@newsread1.news.pas.earthlink.net...
>>
>> I got this recipe as a wedding present from my husband's kookie Aunt
>> Ruthie and it's been one of my Holiday favorites for nearly 20 years. I
>> had watched my mom make it the traditional way for years. Waiting for
>> the candy thermometer to reach the right level then pouring it all out on
>> here slab of buttered marble. With this recipe I have it poured out on
>> an ungreased Sil Pat in 10 minutes. Another hour to cool and we're
>> eating nut brittle.
>>
>> Microwave Nut Brittle
>>
>> 1/2 cup light corn syrup (Karo)
>> l cup sugar
>> 2 tsp. butter
>> 1 tsp. vanilla
>> 1 cup roasted unsalted nuts (pecans work well)
>> 1 tsp. baking soda
>>
>> In a 2 quart ovenware with handle, combine orn syrup and sugar. Stir
>> well. (I leave a wooden spoon in this bowl while it microwave to ad the
>> fastness of the preparation. Make sure you use a hot mitt as spoon and
>> bowl are hot and you are working quickly.) Cook on high for 4 minutes.
>> Do not cover. Add butter, vanilla, and nuts, mixing well. Cok on high
>> for 4 minutes. Stir in baking soda. Quickly (I do mean fast) pour
>> mixture onto lightly greaded cookie sheet (Sil Pat works great here.
>> Don't be afraid to spread it out a little if looks too thick). Allow to
>> cool l hour. Break into bite size pieces. Yield - 3/4 pounds.
>
> The brittle I remember was available before the advent of the microwave,
> but I'm not picky about skipping stove duty. I'll have to try this out of
> curiosity if not respect for "kookie Aunt Ruthie". LOL.
> Thank you!
> chipper

Ahhh thank you Chipper. Kookie Aunt Ruthie would be glad to hear the recipe
is being enjoyed. Though speaking of recipes just to try and see out of
curiosity.... a couple years ago a friend shared her favorite fudge recipe
with me.... Velveeta Fudge. I gagged when I read the title (hate velveeta)
and I just couldn't believe one would make Fudge with it. She swore to me
several times that no one knows there is velveeta in it. Well, I made it
mostly to spite her and find all the people who could tell including me and
you know what... no one could tell. The batch made a HUGE vat of fudge too.
So, I took it every where and would ask people what they thought. No one
even had an inkling there was cheese in it if one could call velveeta
cheese. I haven't made it since, because IT'S MADE WITH VELVEETA!

Lynne

Chipper

"Melba's Jammin'" <barbs.challer@earthfink.net.invalid> wrote in message
news:barbs.challer-A838F9.13421910122005@individual.net...
> In article <P2Dmf.6643$TU6.1257352@twister.southeast.rr.com>,
> "Chipper" <chip16spamoose@triad.rr.com> wrote:
>
>> In my hometown, a local family made delicious peanutbrittle each year for
>> the holidays. Of course, their recipe was a family secret. This wasn't
>> the
>> thick slate-shingle substitute peanutbrittle sold in stores that causes
>> cranial trauma when eaten. It was thin, melt-in-your-mouth tender
>> brittle
>> that even looked rather 'webby' in places. Does anyone here have a
>> recipe
>> that might reproduce this memory?
>>
>> TIA!
>> chipper :)
>
> I'm guessing any recipe will fine - it's about technique. I posted a
> Nut Brittle recipe here within the last week or so. And just posted it
> again. After you've poured the molten mixture onto warm, buttered
> cookie sheets, start pulling and lifting it from the edges (where it's
> barely cooler). Rinse fingers in cold water frequently so you dont'
> burn yoursel.f
> --
> http://www.jamlady.eboard.com, updated 12-8-05, My Farfel-less
> Farfel with Mushrooms. Jeez!
>

Thanks Barb. I appreciate the pointers and the recipe. I always thought the
texture must be the result of some secret ingredient, since the store-bought
brittle is consistently slate-like, but the recipes do all seem pretty
similar and I've never noticed one that specifically boasted a better
texture. I wonder what part the soda plays? I never considered it might
just be technique. I'll definitely 'pull' it after pouring just in case.
Hopefully I'll remember to check ingredients on the readymade stuff next
time I go to the store.

chipper :)

Damsel in dis Dress

On Sun, 11 Dec 2005 03:09:02 GMT, "Chipper"
<chip16spamoose@triad.rr.com> wrote:

> "Damsel in dis Dress" <damselicious@gmail.com> wrote in message
> news:bhamp15rr6eshl40oph82amm4j3bv3i9j3@4ax.com...
> > I'm thinking I'll probably wimp out and make microwave brittle (sorry,
> > Barb). With a bad back, it's hard to stand at the stove while candy
> > comes to temperature. And this'll give me a chance to try one of
> > Lynne's recipes! : )
> >
> > I have no idea how the following recipe works out, because I haven't
> > tried it. Just something I collected from the web. It does look
> > highly edible, however. Anything with a half pound of butter *must*
> > be good!
>
> You're right, with all that butter it does sound tempting. Hmm...maybe you
> can cheat and try this version in the microwave. Yeah, that's it! You be
> Dr. Frankenbrittle and perform the experiment, and then send us all a sample
> of the goodies.
> Bwaahahahhahahaaaa!

ROFLMAO! If I had a candy thermometer and an uninjured back, I'd
almost definitely opt for the buttery recipe. It looks marvelous to
me. I'm going to completely wuss out and ask Crash to decide whether
we go with Lynne's microwave recipe or with Barb's stovetop recipe. I
see advantages to both. ARGH!!!!!!!!!!

> chipper (sorry, I got carried away;)

I like that in a person. : )

> Thank you, BTW

You're so welcome! Back to my fruitcakes ...

Carol

> > * Exported from MasterCook *
> >
> > Golden Buttery Peanut Brittle
> >
> > Recipe By :Land O'Lakes
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

Chipper

> "Chipper" <chip16spamoose@triad.rr.com> wrote in message
> news:iLMmf.6977$TU6.1337558@twister.southeast.rr.com...
>> The brittle I remember was available before the advent of the microwave,
>> but I'm not picky about skipping stove duty. I'll have to try this out
>> of curiosity if not respect for "kookie Aunt Ruthie". LOL.
>> Thank you!
>> chipper
>
"King's Crown" <qoe@earthlink.net> wrote in message
news:EXMmf.1720$n1.768@newsread2.news.pas.earthlink.net...
>
> Ahhh thank you Chipper. Kookie Aunt Ruthie would be glad to hear the
> recipe is being enjoyed. Though speaking of recipes just to try and see
> out of curiosity.... a couple years ago a friend shared her favorite fudge
> recipe with me.... Velveeta Fudge. I gagged when I read the title (hate
> velveeta) and I just couldn't believe one would make Fudge with it. She
> swore to me several times that no one knows there is velveeta in it.
> Well, I made it mostly to spite her and find all the people who could tell
> including me and you know what... no one could tell. The batch made a
> HUGE vat of fudge too. So, I took it every where and would ask people what
> they thought. No one even had an inkling there was cheese in it if one
> could call velveeta cheese. I haven't made it since, because IT'S MADE
> WITH VELVEETA!
>
> Lynne
GIK GIK Have mercy, Lynne! I can't believe you said "Velveeta Fudge" to my
stomach at five in the morning! I think I'll have to stagger back to bed
now. (Come to think of it, I can't believe you made it either, and I use
Velveeta for melting. The smell!!!)
I saw a recipe once for 'Mock Baklava' using Shredded Wheat, which in my
mind almost rivaled the one for 'Mock Apple Pie' using Ritz crackers for the
apples. The V******* F**** should be right up there with those. What I
want to know is what kind of twisted critter would sit down and say,
"Hmmmmmmmmm, I bet there's a much better ingredient to use for apples than
apples...yeah, I think I'll use Ritz crackers instead....so flakey, sooo
crunchy...yeah, that's the ticket." Maybe it was Andy Griffith?

chipper :P

Damsel in dis Dress

On Sun, 11 Dec 2005 10:58:31 GMT, "Chipper"
<chip16spamoose@triad.rr.com> wrote:

> GIK GIK Have mercy, Lynne! I can't believe you said "Velveeta Fudge" to my
> stomach at five in the morning! I think I'll have to stagger back to bed
> now. (Come to think of it, I can't believe you made it either, and I use
> Velveeta for melting. The smell!!!)
> I saw a recipe once for 'Mock Baklava' using Shredded Wheat, which in my
> mind almost rivaled the one for 'Mock Apple Pie' using Ritz crackers for the
> apples. The V******* F**** should be right up there with those. What I
> want to know is what kind of twisted critter would sit down and say,
> "Hmmmmmmmmm, I bet there's a much better ingredient to use for apples than
> apples...yeah, I think I'll use Ritz crackers instead....so flakey, sooo
> crunchy...yeah, that's the ticket." Maybe it was Andy Griffith?

You are a screaming riot, Chipper! LOL!

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

Melba's Jammin'

In article <j_Mmf.6979$TU6.1339535@twister.southeast.rr.com>,
"Chipper" <chip16spamoose@triad.rr.com> wrote:

> "Melba's Jammin'" <barbs.challer@earthfink.net.invalid> wrote in message
> news:barbs.challer-A838F9.13421910122005@individual.net...
> > In article <P2Dmf.6643$TU6.1257352@twister.southeast.rr.com>,
> > "Chipper" <chip16spamoose@triad.rr.com> wrote:
> >
> >> In my hometown, a local family made delicious peanutbrittle each
> >> year for the holidays. Of course, their recipe was a family
> >> secret. This wasn't the thick slate-shingle substitute
> >> peanutbrittle sold in stores that causes cranial trauma when
> >> eaten. It was thin, melt-in-your-mouth tender brittle that even
> >> looked rather 'webby' in places. Does anyone here have a recipe
> >> that might reproduce this memory?

> >>
> >> TIA!
> >> chipper :)
> >
> > I'm guessing any recipe will fine - it's about technique. I posted a
> > Nut Brittle recipe here within the last week or so. And just posted it
> > again. After you've poured the molten mixture onto warm, buttered
> > cookie sheets, start pulling and lifting it from the edges (where it's
> > barely cooler). Rinse fingers in cold water frequently so you dont'
> > burn yoursel.f
> > --
> > http://www.jamlady.eboard.com, updated 12-8-05, My Farfel-less
> > Farfel with Mushrooms. Jeez!
> >
>
> Thanks Barb. I appreciate the pointers and the recipe. I always thought the
> texture must be the result of some secret ingredient, since the store-bought
> brittle is consistently slate-like, but the recipes do all seem pretty
> similar and I've never noticed one that specifically boasted a better
> texture. I wonder what part the soda plays? I never considered it might
> just be technique. I'll definitely 'pull' it after pouring just in case.
> Hopefully I'll remember to check ingredients on the readymade stuff next
> time I go to the store.
>
> chipper :)

The baking soda makes the mixture foam up - I suppose it maybe aerates
it, somewhat. IMO, the more warm buttered cookie sheets you can muster
up for the task, the better off you'll be if you plan to pull it.
Another pair of asbestos hands could be helpful, too, if you've got
anyone up to the task without complaining about it.

Am assuming that the foaming that the baking soda causes is the result
of it neutralizing acid in the mixture. "What acid is that?" she
wonders. Where's Rich Tester when we need him! Any other chemists
around here? I'm gonna ping June Oshiro. . . .
--
http://www.jamlady.eboard.com, updated 12-8-05, My Farfel-less
Farfel with Mushrooms. Jeez!

Melba's Jammin'

In article <iLMmf.6978$TU6.1337558@twister.southeast.rr.com>,
"Chipper" <chip16spamoose@triad.rr.com> wrote:

> "Damsel in dis Dress" <damselicious@gmail.com> wrote in message
> news:bhamp15rr6eshl40oph82amm4j3bv3i9j3@4ax.com...
> > I'm thinking I'll probably wimp out and make microwave brittle (sorry,
> > Barb). With a bad back, it's hard to stand at the stove while candy
> > comes to temperature. And this'll give me a chance to try one of
> > Lynne's recipes! : )
> >
> > I have no idea how the following recipe works out, because I haven't
> > tried it. Just something I collected from the web. It does look
> > highly edible, however. Anything with a half pound of butter *must*
> > be good!
> >
>
> You're right, with all that butter it does sound tempting. Hmm...maybe you
> can cheat and try this version in the microwave. Yeah, that's it! You be
> Dr. Frankenbrittle and perform the experiment, and then send us all a sample
> of the goodies.
> Bwaahahahhahahaaaa!
>
> chipper (sorry, I got carried away;)
> Thank you, BTW

> > * Exported from MasterCook *
> >
> > Golden Buttery Peanut Brittle
> >
> > Recipe By :Land O'Lakes
> > Serving Size : 72 Preparation Time :0:05
> > Categories : candies nuts
> >
> >
> > Amount Measure Ingredient -- Preparation Method
> > -------- ------------ --------------------------------
> > 2 cups sugar
> > 1 cup light corn syrup
> > 1/2 cup water
> > 1 cup butter -- cut into pieces
> > 2 cups Spanish peanuts -- raw
> > 1 teaspoon baking soda
> >
> > Combine sugar, corn syrup and water in 3-quart heavy saucepan. Cook
> > over medium heat, stirring occasionally, until sugar is dissolved and
> > mixture comes to a full boil (8 to 12 minutes).
> >
> > Add butter; continue cooking, stirring occasionally, until candy
> > thermometer reaches 280°F or small amount of mixture dropped into ice
> > water forms a hard but pliable strand (30 to 40 minutes).
> >
> > Stir in peanuts; continue cooking, stirring constantly, until candy
> > thermometer reaches 305°F or small amount of mixture dropped into ice
> > water forms a hard brittle strand (15 to 17 minutes).
> >
> > Remove from heat; stir in baking soda. Immediately pour mixture onto
> > two buttered baking sheets; spread evenly to about 1/4-inch thick.
> > Cool completely. Break into pieces. Store in airtight container.
> >
> > Source:
> > "http://www.landolakes.com/"
> > Yield:
> > "2 pounds"
> > Start to Finish Time:
> > "1:00"

Color me any color you want but this takes more than a freakin' HOUR to
make--there is something seriously wrong here. Maybe it's the butter
(the recipe is now starting to look like toffee) and all that water to
boil off. I wonder why and HOW the fine ladies in the LOL kitchens
came up with this one!
--
http://www.jamlady.eboard.com, updated 12-8-05, My Farfel-less
Farfel with Mushrooms. Jeez!

kevnbro

>> My now deceased Grandmother-n-law made the peanut brittle of which you
> speak. The texture was brittle but "foamy" or as you said, "webby"; it
> was also buttery and nothing like the more common teeth shattering
> brittle. I'm certain that my mother-n-law has that recipe and i'll
> email her and request it.
> I'll post it if and when she replies. Kev

Sounds perfect! If you can find it, I'll try it! Thank you :D
chipper

Peanut Brittle

1 1/2 cups sugar
1/2 cup white Karo syrup
1/4 cup hot water
1/2" cube parafin wax
2 cups raw peanuts
1 1/2 tsp soda

Cook sugar, karo, water and parafin until it spins a long thread,
stirring
constantly. Add raw peanuts and cook until peanuts are done. YOu will
hear
them popping and you can smell them roasting. Remove from heat and add
soda.
stir fast until color changes. Pour on greased cookie sheet to cool.
When
cool break into pieces. Enjoy!

King's Crown

"Chipper" <chip16spamoose@triad.rr.com> wrote in message
news:rDTmf.7436$TU6.1376240@twister.southeast.rr.com...
>
>
>> "Chipper" <chip16spamoose@triad.rr.com> wrote in message
>> news:iLMmf.6977$TU6.1337558@twister.southeast.rr.com...
>>> The brittle I remember was available before the advent of the microwave,
>>> but I'm not picky about skipping stove duty. I'll have to try this out
>>> of curiosity if not respect for "kookie Aunt Ruthie". LOL.
>>> Thank you!
>>> chipper
>>
> "King's Crown" <qoe@earthlink.net> wrote in message
> news:EXMmf.1720$n1.768@newsread2.news.pas.earthlink.net...
>>
>> Ahhh thank you Chipper. Kookie Aunt Ruthie would be glad to hear the
>> recipe is being enjoyed. Though speaking of recipes just to try and see
>> out of curiosity.... a couple years ago a friend shared her favorite
>> fudge recipe with me.... Velveeta Fudge. I gagged when I read the title
>> (hate velveeta) and I just couldn't believe one would make Fudge with it.
>> She swore to me several times that no one knows there is velveeta in it.
>> Well, I made it mostly to spite her and find all the people who could
>> tell including me and you know what... no one could tell. The batch made
>> a HUGE vat of fudge too. So, I took it every where and would ask people
>> what they thought. No one even had an inkling there was cheese in it if
>> one could call velveeta cheese. I haven't made it since, because IT'S
>> MADE WITH VELVEETA!
>>
>> Lynne
> GIK GIK Have mercy, Lynne! I can't believe you said "Velveeta Fudge" to
> my stomach at five in the morning! I think I'll have to stagger back to
> bed now. (Come to think of it, I can't believe you made it either, and I
> use Velveeta for melting. The smell!!!)
> I saw a recipe once for 'Mock Baklava' using Shredded Wheat, which in my
> mind almost rivaled the one for 'Mock Apple Pie' using Ritz crackers for
> the apples. The V******* F**** should be right up there with those. What
> I want to know is what kind of twisted critter would sit down and say,
> "Hmmmmmmmmm, I bet there's a much better ingredient to use for apples than
> apples...yeah, I think I'll use Ritz crackers instead....so flakey, sooo
> crunchy...yeah, that's the ticket." Maybe it was Andy Griffith?
>
> chipper :P
>
LOL I know it was a ridicules thing to make and that's why I did it. I
wanted to prove that velveeta in fudge is just wrong and it went the other
way on me.... to my surprise. I still won't ever make it again. But it was
a lot of fun playing mad scientist in the kitchen.

Lynne

Scott

In article <barbs.challer-8F327C.08060611122005@individual.net>,
Melba's Jammin' <barbs.challer@earthfink.net.invalid> wrote:

> Am assuming that the foaming that the baking soda causes is the result
> of it neutralizing acid in the mixture. "What acid is that?" she
> wonders.

It isn't an acid-base reaction. Sodium bicarbonate decomposes at around
50 degrees C (as per the CRC Handbook of Chemistry and Physics). One of
the byproducts is CO2. That's the dry solid. In water, it starts to
(slowly) decompose at room temperature. NaHCO3 in water will ultimately
yield Na ions, OH ions, and CO2 gas (the HCO3 ions reacting with H2O to
yield H2CO3 and OH, which yield CO2, H2O, and OH).

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

<http://www.thecoffeefaq.com/>

Chipper

"kevnbro" <kevnbro@sbcglobal.net> wrote in message
news:1134336081.898602.146400@f14g2000cwb.googlegroups.com...
>>> My now deceased Grandmother-n-law made the peanut brittle of which you
>> speak. The texture was brittle but "foamy" or as you said, "webby"; it
>> was also buttery and nothing like the more common teeth shattering
>> brittle. I'm certain that my mother-n-law has that recipe and i'll
>> email her and request it.
>> I'll post it if and when she replies. Kev
>
> Sounds perfect! If you can find it, I'll try it! Thank you :D
> chipper
>
> Peanut Brittle
>
> 1 1/2 cups sugar
> 1/2 cup white Karo syrup
> 1/4 cup hot water
> 1/2" cube parafin wax
> 2 cups raw peanuts
> 1 1/2 tsp soda
>
> Cook sugar, karo, water and parafin until it spins a long thread,
> stirring
> constantly. Add raw peanuts and cook until peanuts are done. YOu will
> hear
> them popping and you can smell them roasting. Remove from heat and add
> soda.
> stir fast until color changes. Pour on greased cookie sheet to cool.
> When
> cool break into pieces. Enjoy!
>
Wow! You got it! Now there's a twist I didn't expect. Parifin? Wonder
what that does. This should be interesting. Thanks Kev!

chipper

Chipper

"King's Crown" <qoe@earthlink.net> wrote in message
news:S%0nf.2284$QQ1.350@newsread3.news.pas.earthlink.net...
>> GIK GIK Have mercy, Lynne! I can't believe you said "Velveeta Fudge" to
>> my stomach at five in the morning! I think I'll have to stagger back to
>> bed now. (Come to think of it, I can't believe you made it either, and I
>> use Velveeta for melting. The smell!!!)
>> I saw a recipe once for 'Mock Baklava' using Shredded Wheat, which in my
>> mind almost rivaled the one for 'Mock Apple Pie' using Ritz crackers for
>> the apples. The V******* F**** should be right up there with those.
>> What I want to know is what kind of twisted critter would sit down and
>> say, "Hmmmmmmmmm, I bet there's a much better ingredient to use for
>> apples than apples...yeah, I think I'll use Ritz crackers instead....so
>> flakey, sooo crunchy...yeah, that's the ticket." Maybe it was Andy
>> Griffith?
>>
>> chipper :P
>>
> LOL I know it was a ridicules thing to make and that's why I did it. I
> wanted to prove that velveeta in fudge is just wrong and it went the other
> way on me.... to my surprise. I still won't ever make it again. But it
> was a lot of fun playing mad scientist in the kitchen.
>
> Lynne
I think it's the idea of smelling Velveeta and chocolate mixed. But then, I
like my fudge with crunchy sugar crystals still in it, oh, and peanutbutter
too. So the idea of Velveeta textured fudge is really unappealing. I'm
glad you've come to your senses and not made it since. Heehee.

chipper

Melba's Jammin'

In article <heimdall-B75DD1.19395511122005@individual.net>,
Scott <heimdall@spamless.invalid> wrote:

> In article <barbs.challer-8F327C.08060611122005@individual.net>,
> Melba's Jammin' <barbs.challer@earthfink.net.invalid> wrote:
>
> > Am assuming that the foaming that the baking soda causes is the result
> > of it neutralizing acid in the mixture. "What acid is that?" she
> > wonders.
>
> It isn't an acid-base reaction. Sodium bicarbonate decomposes at around
> 50 degrees C (as per the CRC Handbook of Chemistry and Physics). One of
> the byproducts is CO2. That's the dry solid. In water, it starts to
> (slowly) decompose at room temperature. NaHCO3 in water will ultimately
> yield Na ions, OH ions, and CO2 gas (the HCO3 ions reacting with H2O to
> yield H2CO3 and OH, which yield CO2, H2O, and OH).

Right.
Thanks, Scott.
-B
--
http://www.jamlady.eboard.com, updated 12-11-05 - Good Food, Good Friends

Bob Myers

"kevnbro" <kevnbro@sbcglobal.net> wrote in message
news:1134336081.898602.146400@f14g2000cwb.googlegroups.com...

> Peanut Brittle
>
> 1 1/2 cups sugar
> 1/2 cup white Karo syrup
> 1/4 cup hot water
> 1/2" cube parafin wax
> 2 cups raw peanuts
> 1 1/2 tsp soda

Wow, that's a first for me - I've never seen paraffin used in
peanut brittle, and frankly can't imagine that it would bring
much to the recipe. I'd also recommend using a candy
thermometer, to better ensure good results.

I've been making peanut brittle for Xmas the last couple of
days, so I just happen to be at the point where I can give
my recipe off the top of my head:

For each pound of raw (Spanish) peanuts (about 2.5 cups):

3 cups sugar
1 cup light corn syrup (Karo)
1 1/3 cups water
1/2 stick (1/8 pound) butter
1 tsp. vanilla
1/2-1 tsp kosher salt (opt., to taste)
2 tsp. baking soda

In a large pot, mix sugar, syrup, and water, and heat
to 275 degrees, stirring occasionally. Note that the
temperature will be "stuck" around 212 degree as the
water is boiled off (the water's basically there just to
make the mix liquid until you can get it hot enough for
the sugar and syrup to come together as a nice melted-
sugar mix).

At 275 degrees, add the butter and peanuts; stir
constantly until the temperature starts to come back up
and the mix thins out again (it will cool quite a bit when
the peanuts are added, and will for a while be fairly
thick). Heat, stirring frequently, to 310 degrees.

Once the mix reaches 310, remove from the heat and
immediately add the vanilla, soda, and salt, while stirring
constantly. The mix will foam up rapidly; once it is
uniformly mixed (should only take a few seconds), turn
it out onto a buttered sheet pan or similar surface and
smooth it out to uniform thickness. If you have a big
enough surface, the mix can be stretched out (using
silicone spatulas, etc.) to make a thinner brittle; if not,
it fills a typical sheet pan ("home" sheet pan, which is
usually about 3/4 a full sheet - 15" x 21") to make a
brittle about 1/4" thick.

Let cool, turn out from the pan, and break into
chunks of the desired size.

Bob M.

Bob Myers

This thread reminds me - since I AM in the throes of
production-line-version peanut brittle making right now
(4 lbs of nuts down, at least 2-3 more to go!), I have
wanted to bounce an idea off this group and see if I
was totally insane (which I admit is actually a completely
separate question) and/or if anyone had tried something
like this:

After sampling one of my first batches, a thought occured
to me -"Hey, this would be really good if there was a little
heat in the mix!" Go for sort of a hot-and-sweet flavor.
I've been thinking of dumping maybe a 1/4 - 1/2 cup
of Frank's Hot Sauce or similar into the brittle right at the
end - anyone try this already, or any thoughts as to how
it might turn out?

Bob M.

mandm593@hotmail.com

Bob Myers wrote:
> This thread reminds me - since I AM in the throes of
> production-line-version peanut brittle making right now
> (4 lbs of nuts down, at least 2-3 more to go!), I have
> wanted to bounce an idea off this group and see if I
> was totally insane (which I admit is actually a completely
> separate question) and/or if anyone had tried something
> like this:
>
> After sampling one of my first batches, a thought occured
> to me -"Hey, this would be really good if there was a little
> heat in the mix!" Go for sort of a hot-and-sweet flavor.
> I've been thinking of dumping maybe a 1/4 - 1/2 cup
> of Frank's Hot Sauce or similar into the brittle right at the
> end - anyone try this already, or any thoughts as to how
> it might turn out?
>
> Bob M.

I've not tried it, but Alton Brown's brittle recipe contains a small
amount of cayenne. I'd think that would be a better option for
introducing heat. The vinegar in the hot sauce might adversely affect
the flavor. Not to mention the extra liquid might affect how the candy
sets. (That's just a guess though.)

Scott

In article <1134417757.172929.82490@g14g2000cwa.googlegroups.com>,
"mandm593@hotmail.com" <mandm593@hotmail.com> wrote:

> I've not tried it, but Alton Brown's brittle recipe contains a small
> amount of cayenne. I'd think that would be a better option for
> introducing heat. The vinegar in the hot sauce might adversely affect
> the flavor. Not to mention the extra liquid might affect how the candy
> sets. (That's just a guess though.)

I've made AB's brittle; it's very good.

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

<http://www.thecoffeefaq.com/>

King's Crown

"Bob Myers" <nospamplease@address.invalid> wrote in message
news:48jnf.485$wF3.48@news.cpqcorp.net...
> This thread reminds me - since I AM in the throes of
> production-line-version peanut brittle making right now
> (4 lbs of nuts down, at least 2-3 more to go!), I have
> wanted to bounce an idea off this group and see if I
> was totally insane (which I admit is actually a completely
> separate question) and/or if anyone had tried something
> like this:
>
> After sampling one of my first batches, a thought occured
> to me -"Hey, this would be really good if there was a little
> heat in the mix!" Go for sort of a hot-and-sweet flavor.
> I've been thinking of dumping maybe a 1/4 - 1/2 cup
> of Frank's Hot Sauce or similar into the brittle right at the
> end - anyone try this already, or any thoughts as to how
> it might turn out?
>
> Bob M.

I think it's a great idea, but do wonder how 1/2 cup of hot sauce would
affect the texture of the brittle. I'm thinking maybe some dried pepper
flakes? I'd also say make a half batch and just try it. We may see you on
the grocery shelves next Christmas "Bob's Red Nose Brittle." :)

Lynne

Melba's Jammin'

In article <heimdall-B75DD1.19395511122005@individual.net>,
Scott <heimdall@spamless.invalid> wrote:

> In article <barbs.challer-8F327C.08060611122005@individual.net>,
> Melba's Jammin' <barbs.challer@earthfink.net.invalid> wrote:
>
> > Am assuming that the foaming that the baking soda causes is the result
> > of it neutralizing acid in the mixture. "What acid is that?" she
> > wonders.
>
> It isn't an acid-base reaction. Sodium bicarbonate decomposes at around
> 50 degrees C (as per the CRC Handbook of Chemistry and Physics). One of
> the byproducts is CO2. That's the dry solid. In water, it starts to
> (slowly) decompose at room temperature. NaHCO3 in water will ultimately
> yield Na ions, OH ions, and CO2 gas (the HCO3 ions reacting with H2O to
> yield H2CO3 and OH, which yield CO2, H2O, and OH).

Well, of course!
--
http://www.jamlady.eboard.com, updated 12-13-05 - RIP, Gerri

Ranee Mueller