• Peanut Brittle

    From Ben Collver@1:124/5016 to All on Monday, May 01, 2023 11:17:16
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Peanut Brittle
    Categories: Candy
    Yield: 1 Batch

    2 c Peanut butter
    2 c Salted peanuts
    2 c Sugar
    1 1/2 c Light corn syrup
    1/4 c Water
    1 1/2 ts Baking soda
    1 ts Vanilla

    Butter cookie sheet. Mix peanut butter, peanuts, vanilla, and baking
    soda together in large bowl. In kettle mix and bring to boil sugar,
    corn syrup, and water. Cook at 275 degrees F on candy thermometer.
    Very quickly pour over peanut butter mixture and mix quickly. Spread
    on cookie sheet. When cool, break into pieces and store in airtight
    container.

    Recipe by Betty (Bushnell) Frazier

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  • From Dave Drum@1:2320/105 to Ben Collver on Tuesday, May 02, 2023 05:29:00
    Ben Collver wrote to All <=-

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Peanut Brittle
    Categories: Candy
    Yield: 1 Batch

    I like this much better - but, then, cashews are one of my favourite
    nuts (after pistachios).

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Prince Frederick Cashew Brittle
    Categories: Candy, Nuts, Snacks
    Yield: 12 servings

    2 ts Butter; divided
    1 c Sugar
    1/2 c Light corn syrup
    1 1/2 c Salted cashew halves
    1 ts Baking soda
    1 ts Vanilla extract

    Grease a baking sheet with 1 teaspoon butter.

    In a microwave-safe bowl, mix sugar and corn syrup;
    microwave, uncovered, on high for 3 minutes. Stir to
    dissolve sugar; microwave 2 minutes longer. Stir in
    cashews and remaining butter; microwave on high for 40
    seconds. Stir; continue microwaving in 20-second
    intervals until mixture turns a light amber color, about
    1-2 minutes. (Mixture will be very hot.) Quickly stir in
    baking soda and vanilla until light and foamy.

    Immediately pour onto prepared pan, spreading with a
    metal spatula; cool slightly. Refrigerate until set,
    15-20 minutes.

    Break brittle into pieces. Store between layers of waxed
    paper in an airtight container.

    Rhonda Glenn

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Apparently, "Now More Cashews!" is code for "Now Only Two Pecans!"
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  • From Ben Collver@1:124/5016 to Dave Drum on Tuesday, May 02, 2023 13:44:08
    Re: Re: Peanut Brittle
    By: Dave Drum to Ben Collver on Tue May 02 2023 05:29:00

    I like this much better - but, then, cashews are one of my favourite
    nuts (after pistachios).
    Title: Prince Frederick Cashew Brittle

    Thanks for the recipe. I may try it out some day. I rarely eat candy,
    but once in a while i get a sweet tooth. :-)
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  • From Dave Drum@1:3634/12 to Ben Collver on Wednesday, May 03, 2023 03:56:00
    Ben Collver wrote to Dave Drum <=-

    I like this much better - but, then, cashews are one of my favourite
    nuts (after pistachios).
    Title: Prince Frederick Cashew Brittle

    Thanks for the recipe. I may try it out some day. I rarely eat candy, but once in a while i get a sweet tooth. :-)

    Do. It's very nice. I am not much for candy as such. The occasional bag
    of Peanut M&Ms notwithstanding. I much prefer I scream or cookies to get
    my sweets "jones" taken care of.

    I make these without the "glaze" as A: they don't need the extra, and
    B: I'm not a fan of maple flavoured anything.

    I did make a glaze one time using a Karo/cinnamon glaze ... but it was "overkill" even though the glaze was quite nice. (recipe upon request)

    I also have to be careful to make these when my house-mate is elsewhere
    and stash them out of sight. I made a batch one sleepy Saturday and
    left them cooling on the counter whilst I ran down the store for some
    Rocky Road I scream to accompany them. When I got back with the I scream
    the cookies were missing and Dennis was all apologetic. "I couldn't stop myself, dude."

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Bacon Chocolate Chip Cookies
    Categories: Cookies, Chocolate, Pork, Nuts
    Yield: 12 Servings

    3/4 c Butter
    2/3 c Brown sugar; packed
    2/3 c Granulated sugar
    1 ts Hazelnut extract
    1/2 ts Vanilla extract
    1 lg Egg
    2 1/2 c Flour
    1 ts Baking soda
    1 ts Salt
    1 c White chocolate chips
    1 c Dark or semi-sweet chocolate
    - chips
    2 c Bacon crumbles; REAL bacon
    - only - NOT BACOS

    MMMMM--------------------MAPLE CINNAMON GLAZE-------------------------
    2 c Powdered sugar
    1 tb Maple extract
    1 ts Vanilla extract
    1/2 ts Ground cinnamon
    Water to make a thick glaze

    The best flavors of breakfast together in a cookie:
    chocolate chip with generous bits of bacon and a bonus
    (optional) maple glaze.

    Preheat oven to 350øF/175øC.

    Beat together the butter, sugars, flavoring and eggs
    until creamy. In another bowl, sift together the dry
    ingredients. Add the dry ingredients to the butter mix
    and stir together. Dough will be slightly soft. If you
    want a cakier cookie, add another half cup of flour. Add
    in chocolate chips and bacon bits. Stir until well
    integrated. Place dough on a sheet of waxed paper and
    refrigerate at least an hour.

    Remove dough from fridge, pinch off 1 1/2" pieces of
    dough and roll into balls. Set dough balls about 2"
    apart on an ungreased cookie sheet. Flatten dough balls
    slightly with your fingers in the center.

    Bake cookies for about 10 minutes, or until the dough
    starts to turn golden brown. Allow cookies to cool on a
    cooling rack.

    NOTE: It takes about 2 lbs of bacon to make 2 cups of
    bacon bits, just for future reference. Just be sure to
    pat the bacon to remove all the extra grease.

    MAKE THE OPTIONAL GLAZE: Mix all ingredients together
    until smooth and creamy. If lumpy, use a whisk.

    Spread a small amount of the glaze on the top of each
    cookie.

    Yield: 12 servings

    Mr Breakfast would like to thank Holly Martel for this
    recipe.

    From: http://www.mrbreakfast.com

    Uncle Dirty Dave's Kitchen

    MMMMM

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  • From Ben Collver@1:124/5016 to All on Friday, January 05, 2024 13:30:11
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Peanut Brittle
    Categories: Candy
    Yield: 1 1/2 pounds

    1 c Light or dark corn syrup
    1 c Sugar
    1/4 c Water
    2 tb Margarine
    1 1/2 c Salted peanuts
    1 ts Baking soda

    Combine corn syrup, sugar, water and margarine in heavy 2 qt
    saucepan. Cook over medium heat, stirring constantly until sugar is
    dissolved and mixture comes to boil. Continue cooking without
    stirring until temperature reaches 280 F or until a small amount of
    mixture dropped into very cold water separates into threads which are
    hard but not brittle. Gradually stir in salted peanuts so mixture
    continues to boil. Cook, stirring frequently, until temperature
    reaches 300 F or until small amount of mixture dropped into very
    cold water separates into threads which are hard and brittle. Remove
    from heat. Add baking soda; blend quickly, but thoroughly.
    Immediately turn onto heavily greased baking sheet. Spread mixture
    evenly to edges of baking sheet with a greased metal spatula. Cool.
    Break into pieces.

    Recipe by Homemade Candy, Sweet & Dandy Cookbook by Best Foods

    Recipe FROM: https://www.gutenberg.org/ebooks/71160/

    MMMMM
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  • From Dave Drum@1:3634/12 to Ben Collver on Saturday, January 06, 2024 06:25:00
    Ben Collver wrote to All <=-

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Peanut Brittle
    Categories: Candy
    Yield: 1 1/2 pounds

    Have you ever tried cashew nuts in place of the goobers?

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cashew Nut Brittle
    Categories: Desserts, Candies, Nuts
    Yield: 2 Pounds

    2 c Granulated sugar
    1 c Light corn syrup
    1 c Unsalted butter
    1/2 c Water
    3 c Unsalted raw cashew nuts;
    - coarse chopped *
    2 ts Baking soda
    1 ts Vanilla extract

    Butter 2 baking sheets and set aside. Butter the
    sides of a 3-quart saucepan, and add the sugar,
    corn syrup, butter, and water. Stir over low heat
    until the butter has melted. Increase the heat and
    bring the mixture to a boil. Continue cooking over
    moderate heat, without stirring, for about 20
    minutes, until the temperature reaches 275ºF/135ºC
    (soft-crack stage) on a candy thermometer. Add the
    cashew nuts and continue cooking for about 5
    minutes, until the candy thermometer registers
    295ºF/146ºC (hard crack stage.) You may stir
    occasionally, if necessary.

    Remove from the heat and immediately sift the
    baking soda evenly over the surface. (Be
    careful---the syrup will foam up.) Add the vanilla
    and stir to distribute the soda and vanilla
    throughout the mixture.

    Pour at once onto the prepared baking sheets. Tilt
    the sheets to spread the brittle about 1/2-inch
    thick. Allow to cool until firm. Break the brittle
    into pieces and store in an airtight container.

    Variation: Peanuts or other nuts can be added
    instead of the cashews, or you can use a
    combination of several nuts. Always choose the raw
    unsalted nuts that are available in health-food
    and speciality stores. * The nuts will cook and
    "toast" when added to the hot syrup.

    * I have used salted, roasted cashew halves and
    pieces quite successfully in this recipe. Also
    slivered almonds. - UDD

    Recipe from: Dottie Cross

    Makes about 2 pounds.

    From: http://www.recipesource.com

    Uncle Dirty Dave's Kitchen

    MMMMM

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    nything.
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  • From Ben Collver@1:124/5016 to Dave Drum on Saturday, January 06, 2024 13:04:27
    Re: Re: Peanut Brittle
    By: Dave Drum to Ben Collver on Sat Jan 06 2024 06:25:00

    Title: Peanut Brittle

    Have you ever tried cashew nuts in place of the goobers?

    Not yet, but i would like to try it.

    Once i was given some pistachio brittle and i liked that even better than peanut brittle.
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  • From Dave Drum@1:2320/105 to Ben Collver on Sunday, January 07, 2024 06:00:00
    Ben Collver wrote to Dave Drum <=-

    Title: Peanut Brittle

    Have you ever tried cashew nuts in place of the goobers?

    Not yet, but i would like to try it.

    Once i was given some pistachio brittle and i liked that even better
    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

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  • From Ben Collver@1:124/5016 to Dave Drum on Sunday, January 07, 2024 19:23:18
    Re: Re: Peanut Brittle
    By: Dave Drum to Ben Collver on Sun Jan 07 2024 06:00:00

    The last time i harvested and processed black walnuts was in 2017.
    I think i produced 1 or 2 cups of black walnut meats using a
    hammer and a flat chunk of concrete. It took HOURS and i think i
    put them into some kind of cake or fruit bread. I do not feel
    inclined to repeat that experience any time soon. A friend told
    an interesting story though:

    He said that you can put the black walnuts in a thick burlap bag
    and clobber them with a mallet to crack all of shells. Then pour
    them into a cauldron, fill it with water, and put it on a large
    wood stove and let that simmer for a week. He said the fats float
    to the top, which you can skim off and put in a jar, and walla,
    you have black walnut butter.

    I read that they used to make hair dye out of the hulls. I read
    that it functions pretty well, but it doesn't last very long.
    One would need to re-dye their hair pretty frequently.

    I have also heard that black walnuts are produced commercially
    for specialty baking, and that the shells are crushed and
    stuffed into the little dealybobbers that hang from pin
    cushions, which are used to sharpen needles.

    I've also heard that the hulls are a natural land-side source
    of iodine.

    That's what i have to contribute on the subject of black walnuts.
    :-)
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