ISO: ISO: Recipes that use raw peanuts, especially candies.

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dawn_mo

dawn_mo

Well-known member
I was going to make Joe's peanut brittle, and bought about 3 pounds of raw peanuts. I was just looking at the recipe and see it calls for roasted peanuts. I am looking for a tried and true peanut brittle recipe and any other snack or candy recipes. Thanks!

 
Dawn, I use the peanuts that are at the healthy food store to grind for peanut butter..

They work perfectly for peanut brittle. However, I don't have a clue if they are raw or not.

 
Marilyn, I looked at vanilla extracts yesterday, and they all contained alcohol...

I looked at the imitation vanilla and it did not contain alcohol. Have you ever used the imitation and would it work in most recipes calling for vanilla extract? Or are people just using the regular vanilla extract? Do we need to include the recipes of the treats that we make for the ocd for the postal workers to look at?Thanks!

 
You should be OK with the regular vanilla Dawn>>>

I think they just mean that we can't send them bottles of bourbon. smileys/smile.gif

 
Rec: Peanut Brittle - bean making this 30 years

Peanut Brittle

In a large heavy pan combine:
2 cups sugar
1 cup Light Karo Syrup, or similar brand
1 cup water

Boil this mixture until it reaches 238
degrees on candy thermometer.

Then add:
2 cups 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:

1/2 tsp vanilla
1 tbs real butter

Quickly stir together and add:

1 tablespoon baking soda. 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.

I have made this with cashews and other nuts, too. Good stuff and not hard on the teeth!

 
Hope you enjoy, cheezz!

This recipe works especially well for people who don't eat peanut brittle because of dental problems. It's easy on the teeth. But, it's VERY yummy, too!

 
I was thinking of adding in some cayenne or ground chile pepper,

jalapeno, chipotle or habanero, what do you think? Not for the goodies to go overseas, but for gift baskets here. I just love, hot, salty and sweet. I also found a delicious sounding Orange Fudge recipe on RecipeZaar. That is my favorite flavor combination. Would you post your fudge recipe too? You are our site candy maker. Thanks!

 
Thanks marg, but to err on the safe side I bought a small bottle of

the imitation vanilla. The types of goodies that I am making will be fine with it. Thanks!

 
Wow, interesting. Sounds goood! Let me know how it turns out and I'll try it, too...

I'll post the Buttercream Fudge in another link to make it easy to find. It's in T&T above, also. thx

 
Here ya go...REC: Chocolate Buttercream Fudge (TDF)

Here is the original posting I made on Gail's (Epicurious) 2 years ago. Be prepared. People will begin to beg you to make this for them! smileys/smile.gif g


TDF Chocolate Buttercream Fudge Recipe.......

I come from a long line of candy making
women and have tried just about every candy
and fudge recipe there is at one time or
another. My mom and I thought we had found
the best of choc fudge recipes in the 1970's and
used that recipe for 20+ years. About 9
years ago I was at someone's house who
served some fudge and reluctantly tasted it. LOL!
I was a fudge snob because I had never tried
anyone's fudge that was better than our
recipe. ha!! I couldn't believe it!!! It was
the most incredible, buttery chocolate fudge
I'd ever tasted! She happily gave me the
recipe. It has a whole pound of real butter
in it! Everyone raves over this fudge. It
adapts to variations well, also.


Chocolate Buttercream Fudge

Into a large heavy pan in which sides have been buttered, combine:

4 1/2 cups sugar
1 lg (12 oz) can evaporated milk - NOT sweetened condensed! (or can use 1/2 & 1/2)
3/4 cup Karo Syrup

**Even one grain of undissolved sugar stuck on the sides of the pan can cause fudge to be grainy, hence the buttered pan sides. I make sure I don't get sugar up on the sides of the pan when placing ingredients in, but then what I do is after mixture begins to boil, I use the back of a woonden spoon to bring the hot mixture up on the sides and bring it back down into the boiling mixture until I can feel no grains on the pan sides.

Then, I use a silicone spatula and run it around the sides of the pan and into the hot
mixture to make sure there is nothing left. Ingredients are expensive and this has assured
me of great results time after time.

Using candy thermometer clipped on pan, boil above ingredients until soft ball @ 240 degrees. Remove pan from burner and add:

2 12 oz pkgs good quality real chocolate milk chocolate chips
1 12 oz bag good quality semi-sweet real chocolate chips
1 POUND room temperature real dairy butter
3 tbs vanilla
dash of salt

The original recipe said to
beat with wooden spoon for at least 5 minutes, but a friend found that a hand mixer on low speed works best as if the butter isn't totally incorporated in, it will puddle on top. After a couple of minutes of mixing with your hand mixer will see the fudge turn into silk before your eyes!!

When well blended add 1 1/2 (or more) cups nuts, if desired, and pour into greased pan. I use a 14x14" Magnalite square bake pan. It will
also fit in 1 9x13, plus a 8x8" square. Or several tins, depending on sizes of the tins.
Store in fridge. Keeps very well.


I make this every year and pour into buttered tins for gift giving. This makes a very special gift. This makes a large amount of fudge.

***11/06 Note: Since I live in Missouri where it is cold in the winter, I keep my candies and other goodies in our garage. They don't freeze, but they stay nice and cold. I use large tins, tubs and whatever containers I can find to store it in. This way I keep my fridges free for food.

Enjoy!

 
Do you like the Butterscotch Kisses from See's, Cheezz?

I had a posting on Epi where I'd used my caramel recipe, and used a large marshmallow to make a knock off Scotch Kiss. They were really, really yummy!

 
Gayle, I made your peanut brittle, it was great. I made a second half-batch and added cayenne to it

YUM! I love it like this. I made a half recipe and added 1/2 tsp ground cayenne at the same time as I added the baking soda (so the cayenne wouldn't burn). It's really good. Just a little heat, very addicting. I am definitely sending this with my step daughter to work with her in the morning. Try it with 1/4-1/2 teaspoon cayenne, I think you will be pleasantly surprised! Thanks for a great recipe.

 
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