On 11/7/2018 4:32 PM, Wayne Boatwright wrote:
> On Wed 07 Nov 2018 12:33:23p, jmcquown told us...
>
>> On 11/7/2018 2:14 PM, notbob wrote:
>>> On 11/7/2018 6:00 AM, Gary wrote:
>>>
>>>>>> ﾃつ*ﾃつ*ﾃつ*ﾃつ* 2. Roast in a 350 degree F oven; 15 to 20 minutes for
>>>>>> shelled and 20 to 25 minutes for in shell peanuts.
>>>
>>>> lol. Sounds like many here either don't like peanuts or they've
>>>> never dealt with raw ones.
>>>
>>> Gary, yer recipe worked great! .....except I "over" roasted 'em
>>> and they came out almost burnt.
>>>
>>> Turns out, I used the "25" mins fer the "in-shell" nuts.ﾃつ* BUT, I
>>> still got plenty left.ﾃつ* I'll jes try again.ﾃつ* 
>>>
>>> nb
>>
>> Awww, come on! Make some peanut brittle. It's the *only* thing I
>> recommend for raw shelled peanuts. 
>>
>> Jill
>>
>
> I hadn't made peanut brittle in a long time, but I did make a batch
> abou two weeks ago. I make mine in the microwave, as I also do with
> pecan pralines. Both are simple and quick. I used raw redskin
> peanuts.
>
I don't mind standing and stirring a pot of peanut brittle. But yes, it
requires raw peanuts.
I remember going to a "holiday" gathering once where a friend of my
brother brought some of her homemade peanut brittle. She used already
roasted peanuts and all I could taste was burnt peanuts. Ugh!
The recipe I have calls for small raw red "Spanish" peanuts. But hey,
as long as they are raw I don't see why what nb has wouldn't work. If
they are larger raw peanuts, just don't add as many. The butter brickle
is the best part of peanut brittle.
Jill