On 11/7/2018 11:36 PM, Wayne Boatwright wrote:
> On Wed 07 Nov 2018 02:57:03p, jmcquown told us...
>
>> 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:
>>>>>
>>>>>>>> ÀšÃ‚Â*ÀšÃ‚Â*ÀšÃ‚Â*ÀšÃ‚Â* 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.ÀšÃ‚
>>>>> BUT, I still got plenty left.ÀšÃ‚Â* I'll jes try again.ÀšÃ‚Â* 
>>>>>
>>>>> 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 wouldn't mind standing and stiring a pot of peanut brittle either,
> but I was given a great m/w recipe that takes only 6 minutes to cook
> (in three stages). Two minutes, stir, cook one minute, stir and add
> peanuts, cook two more minutes, then at the end add vanilla, butter,
> and baking soda. At the end spread on a large baking sheet covered
> with parchment paper.
>
Well, there's no vanilla in my recipe and definitely no parchment paper.
I've made almond butter toffee in the microwave (using raw slivered
almonds). Not saying either method is better.
> I normally use raw redskin peanuts, but on occasion have used just
> plain raw peanuts.
>
> The pecan pralines take the same amount of time to cook. Of the two
> basic types of pralines, I prefer the "crisp" type. I don't care for
> the creamy version.
>
> I know you wouldn't want to eat any of this. :-)
>
I don't mind pralines but it wouldn't be my first choice for candy.
Jill