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Peanut Brittle




Source of Recipe


Karen Tressler


Recipe Introduction


From “The Good Goodies: Recipes for Natural




List of Ingredients




1 cup honey
1 cup peanuts (skins on) or nuts of choice


Recipe



n a medium saucepan, cook the honey over a very low heat until it tests at “hard ball”.

Lightly grease two square baking pans.

Spread the shelled nuts over the bottoms of the two pans.
As soon as the honey tests “hard ball” pour it over the nuts in the two pans. Do not wait for the foam to settle. Bubbles help make the candy lighter. You’ll have to move the pot as you pour or the honey won’t flow into all the corners. Scrape out the honey that sticks to the sides of the pans.

Allow candy to cool completely, then turn out of the pans as follows: Put a large piece of waxed paper on a strong and solid flat surface—such as a stove top or your floor. Pick up the pan, turn it over, an dholding by the bottom, rap the topside of the pan down on the stovetop or floor, very flat and very sharply. You’ll probably need a few raps to get it out.

Yield: About 50 square inches of brittle.

NOTE: For thicker or thinner brittle use larger or smaller pans so it can spread out more or less.

NOTE 2: Honey will harden more than sugar or corn syrup so this will be a very hard candy. Be forwarned before biting into this HARD candy.