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     KQ Peanut Brittle

   



Above: The KQ Peanut Brittle has been dipped in white chocolate, (serving option).

 

Ingredients
1/2 cup glucose
1 cup sugar
1/4 cup water
1 1/4 cups roasted peanuts
2 tablespoons butter (plus more to grease pan/baking sheet)
1 teaspoon vanilla
3/4 teaspoon baking soda

Optional:
microwaveable "melt and mold" chocolate

Utensils and Supplies
measuring cups
measuring spoons
baking sheet
heat-proof spatula
heavy bottom sauce pan
candy thermometer




Above: Use a heavy bottom sauce pan for this recipe.


Above: Coat a baking sheet with butter and set aside.


Above: Coat the inside of the sauce pan with butter.



Above: Over medium heat, add the sugar, glucose, butter and water to the pot.



Above: Use a proper candy thermometer to monitor the temperature of the candy while cooking.


Above: Stir the mixture gently yet constantly until the thermometer reads 275 degrees, (soft crack stage).



Above: Stir in the peanuts and continue to cook, while stirring, until the thermometer reads 300 degrees, (hard crack stage).



Above: Add the vanilla and stir well.



Above: Turn off heat.  Add the baking soda.


Above: Working quickly, stir in the baking soda.


Above: Immediately pour the candy mixture onto the buttered baking sheet.


Above: Allow the candy to cool thoroughly.



Above: The candy can be broken up into irregular shaped pieces.


Above: The KQ Peanut Brittle has been coated with white chocolate.  Simply melt white chocolate in the microwave
as per package directions.  Allow chocolate to temper, (cool slightly), and dip the brittle in as desired.  Allow chocolate
to harden, (this can be expedited by placing the chocolate covered brittle in the refrigerator).  Candy can be stored in an
airtight container at room temperature.


KITCHEN QUEERS RECIPE CARD
www.kitchenqueers.com
KQ PEANUT BRITTLE

Ingredients
1/2 cup glucose
1 cup sugar
1/4 cup water
1 1/4 cups roasted peanuts
2 tablespoons butter (plus more to grease pan/baking sheet)
1 teaspoon vanilla
3/4 teaspoon baking soda

Optional: microwaveable "melt and mold" chocolate

Utensils and Supplies
measuring cups
measuring spoons
baking sheet
heat-proof spatula
heavy bottom sauce pan
candy thermometer



Use a heavy bottom sauce pan for this recipe.  Coat a baking sheet with butter and set aside.  Coat the inside of the
sauce pan with butter.  Over medium heat, add the sugar, glucose, butter and water to the pot.  Use a proper candy
thermometer to monitor the temperature of the candy while cooking.  Stir the mixture gently yet constantly until the
thermometer reads 275 degrees, (soft crack stage).  Stir in the peanuts and continue to cook, while stirring, until the
thermometer reads 300 degrees, (hard crack stage).  Add the vanilla and stir well.  Turn off heat.  Add the baking soda.
Working quickly, stir in the baking soda.  Immediately pour the candy mixture onto the buttered baking sheet.  Allow
the candy to cool thoroughly.  The candy can be broken up into irregular shaped pieces.

SERVING OPTION: Chocolate Dipped Peanut Brittle.  Simply melt white chocolate in the microwave as per package
directions.  Allow chocolate to temper, (cool slightly), and dip the brittle in as desired.  Allow chocolate to harden,
(this can be expedited by placing the chocolate covered brittle in the refrigerator).  Candy can be stored in an
airtight container at room temperature.


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