dawn_mo
Well-known member
I am using Gayle's peanut brittle recipe and her caramel recipe to make spicy versions. Does anyone know what the weight is for the finished product. How much do they make? I have a customer ordering them from me and would like to know how much the recipe makes. Thanks!
Here are the recipes. I use Gayle's recipe and add the cayenne pepper to it.
Here are the spicy version of Gayle's recipes.
* Exported from MasterCook *
Gayle's Spicy Peanut Brittle
Recipe By :Gayle_MO
Serving Size : 8 Preparation Time :0:00
Categories : Candy Christmas
Peanut Brittle Thanksgiving
Amount Measure Ingredient -- Preparation Method
2 cups sugar1 cup light Karo syrup
1 cup water
2 cups raw peanuts
1/4 teaspoon salt
1/2 teaspoon vanilla
1 tablespoon butter
1 tablespoon baking soda
1 teaspoon cayenne pepper
In a large heavy pan combine: sugar, Karo Syrup and water.
Boil this mixture until it reaches 238 degrees on a candy thermometer.
Then add raw peanuts. 1/4 tsp salt. Continue to cook, stirring frequently.
Continue cooking and stirring until thermometer reaches 290 degrees - hard crack - remove from the burner and add: vanilla and butter.
Quickly stir together and add: baking soda and cayenne pepper.
Mix well and, working quickly, pour onto buttered cookie sheet. Use two if you want it super thin. Spread quickly and let cool.
Break into pieces and store in airtight tin or canister. I have doubled this recipe but mostly I make a batch and a half as it fits in the pan better when boiling up.
Gnote:I have made this with cashews and other nuts, too. Good stuff and not hard on the teeth!
Dnote: I prefer to make this on two sheets, much thinner.
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* Exported from MasterCook *
Gayle's Spicy Caramels
Recipe By ::Gayle/MO
Serving Size : 0 Preparation Time :0:00
Categories : Candy Christmas
Spicy Desserts
Amount Measure Ingredient -- Preparation Method
2 cups sugar1/2 cup butter (not margarine)
3/4 cup Karo syrup
2 cups light cream (I use half and half)
1/2 teaspoon salt
1/2 teaspoon vanilla extract
3/4 teaspoon ground cayenne pepper
Butter 8' square baking pan. Combine ingredients through the salt, in heavy (must be heavy, and not light weight) large sauce pan. Bring to boil over med high heat, stirring often.
Watch mixture, and as it begins to thicken and darken, stir constantly, until mixture reaches 245 degrees (firm ball) on candy thermometer. Remove from heat and add vanilla and cayenne pepper, stir.
Immediately pour into prepared pan. Cool. Cut into squares and wrap with waxed paper. Store in tin. HIDE IT if you want to keep it, because it will be gone in a flash if
you don't! ha
** VARIATIONS: If desired, you can line the pan with chopped pecans before pouring hot caramel into it. Also, you can add 2-3 squares chocolate to the mixture when you remove from the burner for chocolate caramel. My family prefers this caramel plain, but the variations are good, too.
Dnote: NOTES : I did everything the same as Gayle's original recipe, except that I added a half teaspoon of salt to the mixture in the beginning. Then when it reached temp, I took it off and added a 1/2 teaspoon vanilla extract and 3/4 teaspoon ground cayenne pepper. I really like it, and the heat is subtle (that is from wimp hubby). This would be great dipped in dark chocolate.
- - - - - - - - - - - - - - - - - - -
Here are the recipes. I use Gayle's recipe and add the cayenne pepper to it.
Here are the spicy version of Gayle's recipes.
* Exported from MasterCook *
Gayle's Spicy Peanut Brittle
Recipe By :Gayle_MO
Serving Size : 8 Preparation Time :0:00
Categories : Candy Christmas
Peanut Brittle Thanksgiving
Amount Measure Ingredient -- Preparation Method
2 cups sugar1 cup light Karo syrup
1 cup water
2 cups raw peanuts
1/4 teaspoon salt
1/2 teaspoon vanilla
1 tablespoon butter
1 tablespoon baking soda
1 teaspoon cayenne pepper
In a large heavy pan combine: sugar, Karo Syrup and water.
Boil this mixture until it reaches 238 degrees on a candy thermometer.
Then add raw peanuts. 1/4 tsp salt. Continue to cook, stirring frequently.
Continue cooking and stirring until thermometer reaches 290 degrees - hard crack - remove from the burner and add: vanilla and butter.
Quickly stir together and add: baking soda and cayenne pepper.
Mix well and, working quickly, pour onto buttered cookie sheet. Use two if you want it super thin. Spread quickly and let cool.
Break into pieces and store in airtight tin or canister. I have doubled this recipe but mostly I make a batch and a half as it fits in the pan better when boiling up.
Gnote:I have made this with cashews and other nuts, too. Good stuff and not hard on the teeth!
Dnote: I prefer to make this on two sheets, much thinner.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Gayle's Spicy Caramels
Recipe By ::Gayle/MO
Serving Size : 0 Preparation Time :0:00
Categories : Candy Christmas
Spicy Desserts
Amount Measure Ingredient -- Preparation Method
2 cups sugar1/2 cup butter (not margarine)
3/4 cup Karo syrup
2 cups light cream (I use half and half)
1/2 teaspoon salt
1/2 teaspoon vanilla extract
3/4 teaspoon ground cayenne pepper
Butter 8' square baking pan. Combine ingredients through the salt, in heavy (must be heavy, and not light weight) large sauce pan. Bring to boil over med high heat, stirring often.
Watch mixture, and as it begins to thicken and darken, stir constantly, until mixture reaches 245 degrees (firm ball) on candy thermometer. Remove from heat and add vanilla and cayenne pepper, stir.
Immediately pour into prepared pan. Cool. Cut into squares and wrap with waxed paper. Store in tin. HIDE IT if you want to keep it, because it will be gone in a flash if
you don't! ha
** VARIATIONS: If desired, you can line the pan with chopped pecans before pouring hot caramel into it. Also, you can add 2-3 squares chocolate to the mixture when you remove from the burner for chocolate caramel. My family prefers this caramel plain, but the variations are good, too.
Dnote: NOTES : I did everything the same as Gayle's original recipe, except that I added a half teaspoon of salt to the mixture in the beginning. Then when it reached temp, I took it off and added a 1/2 teaspoon vanilla extract and 3/4 teaspoon ground cayenne pepper. I really like it, and the heat is subtle (that is from wimp hubby). This would be great dipped in dark chocolate.
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