Subj : Re: Peanut Brittle
To : Ben Collver
From : Dave Drum
Date : Sun Jan 07 2024 06:00:00
-=> Ben Collver wrote to Dave Drum <=-
BC> Title: Peanut Brittle
DD> Have you ever tried cashew nuts in place of the goobers?
BC> Not yet, but i would like to try it.
BC> Once i was given some pistachio brittle and i liked that even better
BC> than peanut brittle.
I've a recipe using black walnuts that sounds/looks/mentally tastes
interesting. Black walnuts are hard to come by and expensive if you
buy them - due to the hand labour involved in getting at the nut meats.
English walnuts are more like pecans in shape/size. Black walnuts have
a thick corrugated shell and once that is cracked open the nut meats
must be dug out of the internal convolutions with specially designed
nut picks. And the flavours are different.
Here's a link to a short video to show what's involved (if you don't
already know)
http://tinyurl.com/BLACK-WALN-UT
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Buttery Black Walnut Brittle
Categories: Candies, Holiday, Nuts
Yield: 24 Servings
1 c Sugar
1/2 c Corn syrup
1/4 c Water
1/2 c Butter (no substitutes)
1 1/2 c Black walnuts
1/2 ts Baking soda
In a saucepan, cook sugar, corn syrup and water until
sugar dissolves and mixture comes to a boil. Add butter;
cook until mixture reaches 280-|F on a candy thermometer.
Stir in walnuts; cook until 300-|F (hard crack stage).
Remove from the heat and stir in baking soda. Spread
immediately into a greased 15" x 10" x 1" baking pan.
When cool, break into pieces.
Yield: 1 1/4 pounds.
Uncle Dirty Dave's Archives
MMMMM
... This story about good food begins in a quick-stop convenience market.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
