I'm looking for a recipe for very thick peanut brittle. By "thick", I
mean an inch or more. The piece I had, many years ago, had a top and
bottom "skin" just like regular peanut brittle. The middle, however, was
a delicate, lacy, crunchy honeycomb. To me, the honeycomb is the
important part.

I could probably just take a regular peanut brittle recipe, maybe double
the baking soda and pour it into a buttered pie pan and let it cool
without stretching, but perhaps somebody in this group has a complete
recipe or could provide some hints. Even a better name would help. I've
not had any luck searching the internet for this.

Thanks in advance.

On Mon 22 Dec 2008 10:41:57p, whirled peas told us...

> I'm looking for a recipe for very thick peanut brittle. By "thick", I
> mean an inch or more. The piece I had, many years ago, had a top and
> bottom "skin" just like regular peanut brittle. The middle, however, was
> a delicate, lacy, crunchy honeycomb. To me, the honeycomb is the
> important part.
>
> I could probably just take a regular peanut brittle recipe, maybe double
> the baking soda and pour it into a buttered pie pan and let it cool
> without stretching, but perhaps somebody in this group has a complete
> recipe or could provide some hints. Even a better name would help. I've
> not had any luck searching the internet for this.
>
> Thanks in advance.
>

This is but one of many recipes...

HONEYCOMB CANDY

1 c. light or dark corn syrup (depending on taste you prefer)
1 c. sugar
1 cup raw peanuts
1 tbsp. vinegar
1 tbsp. baking soda

Cook first 4 ingredients to 300 degrees. Add soda. Pour into a buttered 9 x
9 inch dish. Do not spread. Let cool.

In article >,
whirled peas > wrote:

> recipe or could provide some hints. Even a better name would help. I've
> not had any luck searching the internet for this.
>
> Thanks in advance.

Look for Sponge Candy. That might be a place to start.

--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
"I have fixed my roof, I have mended my fences;
now let the winter winds blow."

"Melba's Jammin'" > wrote in message
...
> In article >,
> whirled peas > wrote:
>
>> recipe or could provide some hints. Even a better name would help. I've
>> not had any luck searching the internet for this.
>>
>> Thanks in advance.
>
> Look for Sponge Candy. That might be a place to start.
>
> --
> -Barb, Mother Superior, HOSSSPoJ
> <http://www.caringbridge.org/visit/amytaylor>
> "I have fixed my roof, I have mended my fences;
> now let the winter winds blow."

I agree about the sponge recipe... or "foam" candy. It was discussed at
length here not long ago. I'm only experienced with making excellent but
brittle peanut and almond brittle

Jill

whirled peas wrote:
> I'm looking for a recipe for very thick peanut brittle. By "thick", I
> mean an inch or more. The piece I had, many years ago, had a top and
> bottom "skin" just like regular peanut brittle. The middle, however, was
> a delicate, lacy, crunchy honeycomb. To me, the honeycomb is the
> important part.
>
> I could probably just take a regular peanut brittle recipe, maybe double
> the baking soda and pour it into a buttered pie pan and let it cool
> without stretching, but perhaps somebody in this group has a complete
> recipe or could provide some hints. Even a better name would help. I've
> not had any luck searching the internet for this.
>
> Thanks in advance.

I've made it that way at times but not deliberately, just accidentally.
I think it is just a matter of containing the brittle in a space that
doesn't allow it to spread thinner while it cools.
This is the recipe I've used with excellent results-

> * Exported from MasterCook *
>
> Microwave Peanut Brittle
>
> Recipe By :
> Serving Size : 1 Preparation Time :0:00
> Categories : Desserts
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 cup raw peanuts
> 1 cup sugar
> 1/2 cup white karo
> 1/8 teaspoon salt
> 1 teaspoon butter
> 1 teaspoon vanilla
> 1 teaspoon baking soda
>
> Stir peanuts, sugar, karo and salt into 1 1/2 quart casserole.
> Cook 4 min on High. Stir
> Cook 4 more min. on High.
> Mix in butter and vanilla. Cook 2 more min. on High.
> Add baking soda and stir till white and foamy.
> Pour onto lightly greased sheet pan and cool one hour.
> Break into pieces and store in airtight container.