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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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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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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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

... Beef will make you fat. Eat chicken. - the cows
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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/

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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

... Roaches & socialites. The only things that stay up all night & eat
nything.
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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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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

... This story about good food begins in a quick-stop convenience market.
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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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