This is the one I got from the mother of a neighborhood boy I went to
school with when I was 15. I think she was rather surprised that
someone my age would ask her for the recipe. I know my mother was
surprised when I came home and announced I wanted to make peanut
brittle! I understood the concept of hard crack stage because his
mother explained it to me while saying it's much easier to just use a
candy thermometer. So yes, when Mom took me to get the ingredients she
also bought a candy thermometer.

Peanut Brittle

1 c. sugar
1/4 tsp. salt
1/2 c. light corn syrup
1/4 c. water
1 c. raw Spanish peanuts (thin papery red skins)
2 Tbs. butter
1 tsp. baking soda

In a heavy saucepan on medium heat, bring sugar, syrup, salt and water
to a boil. Stir until sugar dissolves. Stir in peanuts; set candy
thermometer in place. Stirring frequently, cook until temp reaches
300F. Remove from heat. Immediately stir in butter and baking soda.
Pour at once onto a lightly buttered cookie sheet and quickly spread
mixture (use a couple of forks) into a rectangle. Let cool completely.
Snap into pieces. Store tightly covered. Yield: 1 lb.

Jill

On 2020-12-02, jmcquown > wrote:

> This is the one I got from the mother of a neighborhood boy I went to
> school with when I was 15.
>
> Peanut Brittle
>
> 1 c. sugar
> 1/4 tsp. salt
> 1/2 c. light corn syrup
> 1/4 c. water
> 1 c. raw Spanish peanuts (thin papery red skins)
> 2 Tbs. butter
> 1 tsp. baking soda
>
> In a heavy saucepan on medium heat, bring sugar, syrup, salt and water
> to a boil. Stir until sugar dissolves. Stir in peanuts; set candy
> thermometer in place. Stirring frequently, cook until temp reaches
> 300F. Remove from heat. Immediately stir in butter and baking soda.
> Pour at once onto a lightly buttered cookie sheet and quickly spread
> mixture (use a couple of forks) into a rectangle. Let cool completely.
> Snap into pieces. Store tightly covered. Yield: 1 lb.

The baking soda is the ingredient that determins "break-a-bility".
This is how it works. The less baking soda, the more glass-like, the
harder to break/eat. The more baking soda, the easier to break-up
and eat.

I use 3 tsp (1 tblsp) but double the main recipe (cp'tin
salt). (1-1/2 tsp baking soda = per "1 C sugar"

nb

writes:
>This is the one I got from the mother of a neighborhood boy I went to
>school with when I was 15. I think she was rather surprised that
>someone my age would ask her for the recipe. I know my mother was
>surprised when I came home and announced I wanted to make peanut
>brittle! I understood the concept of hard crack stage because his
>mother explained it to me while saying it's much easier to just use a
>candy thermometer. So yes, when Mom took me to get the ingredients she
>also bought a candy thermometer.
>
>Peanut Brittle
>
>1 c. sugar
>1/4 tsp. salt
>1/2 c. light corn syrup
>1/4 c. water
>1 c. raw Spanish peanuts (thin papery red skins)
>2 Tbs. butter
>1 tsp. baking soda
>
>In a heavy saucepan on medium heat, bring sugar, syrup, salt and water
>to a boil. Stir until sugar dissolves. Stir in peanuts; set candy
>thermometer in place. Stirring frequently, cook until temp reaches
>300F. Remove from heat. Immediately stir in butter and baking soda.
>Pour at once onto a lightly buttered cookie sheet and quickly spread
>mixture (use a couple of forks) into a rectangle. Let cool completely.
>Snap into pieces. Store tightly covered. Yield: 1 lb.
>
>Jill


This recipe looks familiar, and I don't get why it uses Spanish peanuts.
I just use regular roasted salted peanuts. I don't want all that paper
in my peanut brittle. To each their own, non est disputandum and all that.

On 12/4/2020 1:31 PM, tert in seattle wrote:
> writes:
>> This is the one I got from the mother of a neighborhood boy I went to
>> school with when I was 15. I think she was rather surprised that
>> someone my age would ask her for the recipe. I know my mother was
>> surprised when I came home and announced I wanted to make peanut
>> brittle! I understood the concept of hard crack stage because his
>> mother explained it to me while saying it's much easier to just use a
>> candy thermometer. So yes, when Mom took me to get the ingredients she
>> also bought a candy thermometer.
>>
>> Peanut Brittle
>>
>> 1 c. sugar
>> 1/4 tsp. salt
>> 1/2 c. light corn syrup
>> 1/4 c. water
>> 1 c. raw Spanish peanuts (thin papery red skins)
>> 2 Tbs. butter
>> 1 tsp. baking soda
>>
>> In a heavy saucepan on medium heat, bring sugar, syrup, salt and water
>> to a boil. Stir until sugar dissolves. Stir in peanuts; set candy
>> thermometer in place. Stirring frequently, cook until temp reaches
>> 300F. Remove from heat. Immediately stir in butter and baking soda.
>> Pour at once onto a lightly buttered cookie sheet and quickly spread
>> mixture (use a couple of forks) into a rectangle. Let cool completely.
>> Snap into pieces. Store tightly covered. Yield: 1 lb.
>>
>> Jill
>
>
> This recipe looks familiar, and I don't get why it uses Spanish peanuts.
> I just use regular roasted salted peanuts. I don't want all that paper
> in my peanut brittle. To each their own, non est disputandum and all that.
>
If you use already roasted peanuts the peanuts overcook. (It tastes
burnt. Try it with small raw peanuts (Spanish or otherwise) and you'll
notice a significant improvement in the taste.

Jill

tert in seattle wrote:
....
> This recipe looks familiar, and I don't get why it uses Spanish peanuts.
> I just use regular roasted salted peanuts. I don't want all that paper
> in my peanut brittle. To each their own, non est disputandum and all that.

flavor. a lot of the flavor in peanuts comes from the
skin.

i much prefer eating roasted peanuts with the skins
than without.


songbird

On 12/4/2020 7:19 PM, songbird wrote:
> tert in seattle wrote:
> ...
>> This recipe looks familiar, and I don't get why it uses Spanish peanuts.
>> I just use regular roasted salted peanuts. I don't want all that paper
>> in my peanut brittle. To each their own, non est disputandum and all that.
>
> flavor. a lot of the flavor in peanuts comes from the
> skin.
>
> i much prefer eating roasted peanuts with the skins
> than without.
>
>
> songbird
>
I can't taste the flimsy little thin skins on the small Spanish peanuts
once they've been stirred into the piping hot mixture until it reaches
300F and later turns into buttery crunchy brittle!

Over the years I've shared this recipe with people who took shortcuts by
using roasted salted peanuts. The peanuts overcook and ruin the taste
of the candy. (Also, there's already salt in the recipe, albeit a scant
amount, but salted peanuts is overkill.) They've asked me "what did I
do wrong?" You have to use raw peanuts to start with. I don't care if
they have skins or not... if you can find raw peanuts without skins,
wonderful!

Or, just don't make it the way I posted it. No skin <wink> off my nose.

Jill

jmcquown wrote:
....
> Or, just don't make it the way I posted it. No skin <wink> off my nose.

for peanut brittle always have used raw peanuts with skins.

probably won't make any this year. it's not popular enough
and there's other things to make instead.


songbird

On 12/1/2020 11:30 PM, notbob wrote:
>
> On 2020-12-02, jmcquown > wrote:
>
>> This is the one I got from the mother of a neighborhood boy I went to
>> school with when I was 15.
>>
>> Peanut Brittle
>>
>> 1 c. sugar
>> 1/4 tsp. salt
>> 1/2 c. light corn syrup
>> 1/4 c. water
>> 1 c. raw Spanish peanuts (thin papery red skins)
>> 2 Tbs. butter
>> 1 tsp. baking soda
>>
>> In a heavy saucepan on medium heat, bring sugar, syrup, salt and water
>> to a boil. Stir until sugar dissolves. Stir in peanuts; set candy
>> thermometer in place. Stirring frequently, cook until temp reaches
>> 300F. Remove from heat. Immediately stir in butter and baking soda.
>> Pour at once onto a lightly buttered cookie sheet and quickly spread
>> mixture (use a couple of forks) into a rectangle. Let cool completely.
>> Snap into pieces. Store tightly covered. Yield: 1 lb.
>
> The baking soda is the ingredient that determins "break-a-bility".
> This is how it works. The less baking soda, the more glass-like, the
> harder to break/eat. The more baking soda, the easier to break-up
> and eat.
>
> I use 3 tsp (1 tblsp) but double the main recipe (cp'tin
> salt). (1-1/2 tsp baking soda = per "1 C sugar"
>
> nb
>
Hi, nb! I've never doubled this recipe but you're absolutely right
about the baking soda. If left out, this recipe might taste good but it
would be not be brittle, it would quickly become hard crack candy.
Might be tasty but you'd have to break it up with a hammer. LOL

Note: Peanut brittle isn't clear. It shouldn't be "glass-like" (thanks
for that descriptor!, nb). Yes, baking soda makes a huge difference in
it becoming "brittle" and halting the cooking of the syrup somewhat. It
foams up and bit and has to be quickly stirred in with the butter then
poured...

And again, the raw peanuts also matter, folks.

Jill

On 12/4/2020 7:19 PM, songbird wrote:
> tert in seattle wrote:
> ...
>> This recipe looks familiar, and I don't get why it uses Spanish peanuts.
>> I just use regular roasted salted peanuts. I don't want all that paper
>> in my peanut brittle. To each their own, non est disputandum and all that.
>
> flavor. a lot of the flavor in peanuts comes from the
> skin.

lol Next time you eat peanuts, remove the skins and just eat a pile of
those to see how much flavor they have.

Do you eat onion and garlic skins too?

On 2020-12-05, jmcquown > wrote:
> On 12/1/2020 11:30 PM, notbob wrote:

> Yes, baking soda makes a huge difference in it becoming "brittle"
> and halting the cooking of the syrup somewhat. It foams up and bit
> and has to be quickly stirred in with the butter then poured...

The reason I quit making peanut brittle is, Walmart quit selling huge
containers (2L?) of raw peanuts.

i ferget how many times I doubled that recipe, but I recall using 3
"tblsp" of BS.

I want to make some boiled peanuts (bought a 2nd can of Peanut Patch
brand boiled peanuts). In Cali, I used Circus peanuts (blue bag), the raw
ones, and cooked 'em in a Crock Pot. Circus brand peanuts came two
ways. Red (salted/cooked) and blue (raw/plain), both in shell.

Now, NO whole raw peanuts found were I'm at in CO.

nb

On Friday, December 4, 2020 at 2:20:21 PM UTC-10, songbird wrote:
> tert in seattle wrote:
> ...
> > This recipe looks familiar, and I don't get why it uses Spanish peanuts..
> > I just use regular roasted salted peanuts. I don't want all that paper
> > in my peanut brittle. To each their own, non est disputandum and all that.
> flavor. a lot of the flavor in peanuts comes from the
> skin.
>
> i much prefer eating roasted peanuts with the skins
> than without.
>
>
> songbird
Filipinos will fry their peanuts and add garlic chips to it. They like it with the skins on. Some people prefer this snack without the skins. I've never had it without the skins but frying them like that would make it a lot easier to know when they're done.
https://www.mamasguiderecipes.com/20...-adobong-mani/

On Sat, 5 Dec 2020 06:36:26 -0500, Gary > wrote:

>On 12/4/2020 7:19 PM, songbird wrote:
>> tert in seattle wrote:
>> ...
>>> This recipe looks familiar, and I don't get why it uses Spanish peanuts.
>>> I just use regular roasted salted peanuts. I don't want all that paper
>>> in my peanut brittle. To each their own, non est disputandum and all that.
>>
>> flavor. a lot of the flavor in peanuts comes from the
>> skin.
>
>lol Next time you eat peanuts, remove the skins and just eat a pile of
>those to see how much flavor they have.
>
>Do you eat onion and garlic skins too?

Salt gives flavour to food. That doesn't mean you're going to eat salt
on its own. Why do we have to explain such things to you, Gary?

dsi1 wrote:
....
> Filipinos will fry their peanuts and add garlic chips to it. They like it with the skins on. Some people prefer this snack without the skins. I've never had it without the skins but frying them like that would make it a lot easier to know when they're done.
> https://www.mamasguiderecipes.com/20...-adobong-mani/

interesting, can't say i'd ever cook that but i wouldn't
mind trying it.


songbird

On 12/5/2020 4:00 PM, heyjoe wrote:
> On 5 Dec 2020 16:34:03 GMT
> in Message-ID: >
> notbob wrote :
>
>> Now, NO whole raw peanuts found were I'm at in CO.
>
> Strange as it sounds, around here, THE place to get raw spanish peanuts
> is "Farm and Fleet". It's strictly a seasonal item, along with a bunch
> of other varieties of nuts.
>
> Maybe one of your farm supply places does the same thing?
>
Thanks for that. I looked up Farm & Fleet online - $2 (on sale!) for a
16 oz. bag. of raw Spanish peanuts. Excellent!

I rarely see raw peanuts or any sort of raw nuts at the stores down
here, which is weird because this is sort of "peanut country". They
were very easy to find at the grocery stores in Memphis this time of year.

There is also a dearth of mixed nuts in shells. I'm talking a bag
containing walnuts and brazil nuts (love those), hazelnuts, almonds and
pecans in the shells. My mother used to fill a big nut bowl with those
things every Fall. It was wooden, hinged, shaped like a big walnut; it
sat on the fireplace mantle. There were nutcrackers and picks and small
wooden bowls for discarding the shells. It was a Fall tradition to have
nuts to crack. I haven't seen any bags of those mixed in the shell nuts
in at least 20 years.

Jill

On Saturday, December 5, 2020 at 2:16:53 PM UTC-10, songbird wrote:
> dsi1 wrote:
> ...
> > Filipinos will fry their peanuts and add garlic chips to it. They like it with the skins on. Some people prefer this snack without the skins. I've never had it without the skins but frying them like that would make it a lot easier to know when they're done.
> > https://www.mamasguiderecipes.com/20...-adobong-mani/
> interesting, can't say i'd ever cook that but i wouldn't
> mind trying it.
>
>
> songbird
It's getting popular over here. My wife has been buying it from her co-workers. I''ll just make it myself when I can find raw shelled peanuts. My garlic peanuts will be better because it'll have a lot more garlic. Everything is better with a lot more garlic.

dsi1 wrote:
....
> It's getting popular over here. My wife has been buying it from her co-workers. I''ll just make it myself when I can find raw shelled peanuts. My garlic peanuts will be better because it'll have a lot more garlic. Everything is better with a lot more garlic.

yes, i grow my own garlic.


songbird

On Sat, 5 Dec 2020 17:07:21 -0800 (PST), dsi1 >
wrote:

>On Saturday, December 5, 2020 at 2:16:53 PM UTC-10, songbird wrote:
>> dsi1 wrote:
>> ...
>> > Filipinos will fry their peanuts and add garlic chips to it. They like it with the skins on. Some people prefer this snack without the skins. I've never had it without the skins but frying them like that would make it a lot easier to know when they're done.
>> > https://www.mamasguiderecipes.com/20...-adobong-mani/
>> interesting, can't say i'd ever cook that but i wouldn't
>> mind trying it.
>>
>>
>> songbird
>It's getting popular over here. My wife has been buying it from her co-workers. I''ll just make it myself when I can find raw shelled peanuts. My garlic peanuts will be better because it'll have a lot more garlic. Everything is better with a lot more garlic.

Ain't that the truth.

On Friday, December 4, 2020 at 12:40:08 PM UTC-6, tert in seattle wrote:
> writes:
> >This is the one I got from the mother of a neighborhood boy I went to
> >school with when I was 15. I think she was rather surprised that
> >someone my age would ask her for the recipe. I know my mother was
> >surprised when I came home and announced I wanted to make peanut
> >brittle! I understood the concept of hard crack stage because his
> >mother explained it to me while saying it's much easier to just use a
> >candy thermometer. So yes, when Mom took me to get the ingredients she
> >also bought a candy thermometer.
> >
> >Peanut Brittle
> >
> >1 c. sugar
> >1/4 tsp. salt
> >1/2 c. light corn syrup
> >1/4 c. water
> >1 c. raw Spanish peanuts (thin papery red skins)
> >2 Tbs. butter
> >1 tsp. baking soda
> >
> >In a heavy saucepan on medium heat, bring sugar, syrup, salt and water
> >to a boil. Stir until sugar dissolves. Stir in peanuts; set candy
> >thermometer in place. Stirring frequently, cook until temp reaches
> >300F. Remove from heat. Immediately stir in butter and baking soda.
> >Pour at once onto a lightly buttered cookie sheet and quickly spread
> >mixture (use a couple of forks) into a rectangle. Let cool completely.
> >Snap into pieces. Store tightly covered. Yield: 1 lb.
> >
> >Jill
> This recipe looks familiar, and I don't get why it uses Spanish peanuts.
> I just use regular roasted salted peanuts. I don't want all that paper
> in my peanut brittle. To each their own, non est disputandum and all that.

You can use any type peanut you wish! Or better yet, cashews! YUM! :-)

John Kuthe...

On Tuesday, December 1, 2020 at 6:30:11 PM UTC-10, notbob wrote:
> On 2020-12-02, jmcquown > wrote:
>
> > This is the one I got from the mother of a neighborhood boy I went to
> > school with when I was 15.
> >
> > Peanut Brittle
> >
> > 1 c. sugar
> > 1/4 tsp. salt
> > 1/2 c. light corn syrup
> > 1/4 c. water
> > 1 c. raw Spanish peanuts (thin papery red skins)
> > 2 Tbs. butter
> > 1 tsp. baking soda
> >
> > In a heavy saucepan on medium heat, bring sugar, syrup, salt and water
> > to a boil. Stir until sugar dissolves. Stir in peanuts; set candy
> > thermometer in place. Stirring frequently, cook until temp reaches
> > 300F. Remove from heat. Immediately stir in butter and baking soda.
> > Pour at once onto a lightly buttered cookie sheet and quickly spread
> > mixture (use a couple of forks) into a rectangle. Let cool completely.
> > Snap into pieces. Store tightly covered. Yield: 1 lb.
> The baking soda is the ingredient that determins "break-a-bility".
> This is how it works. The less baking soda, the more glass-like, the
> harder to break/eat. The more baking soda, the easier to break-up
> and eat.
>
> I use 3 tsp (1 tblsp) but double the main recipe (cp'tin
> salt). (1-1/2 tsp baking soda = per "1 C sugar"
>
> nb
The foaming action of baking soda is used to great effect in Korean dalgona. It's an old time candy that had gotten trendy in Korea as part of a milk beverage.

https://www.youtube.com/watch?v=eUe53fxW7kA

John Kuthe wrote:
> On Friday, December 4, 2020 at 12:40:08 PM UTC-6, tert in seattle wrote:
>> writes:
>>> This is the one I got from the mother of a neighborhood boy I went to
>>> school with when I was 15. I think she was rather surprised that
>>> someone my age would ask her for the recipe. I know my mother was
>>> surprised when I came home and announced I wanted to make peanut
>>> brittle! I understood the concept of hard crack stage because his
>>> mother explained it to me while saying it's much easier to just use a
>>> candy thermometer. So yes, when Mom took me to get the ingredients she
>>> also bought a candy thermometer.
>>>
>>> Peanut Brittle
>>>
>>> 1 c. sugar
>>> 1/4 tsp. salt
>>> 1/2 c. light corn syrup
>>> 1/4 c. water
>>> 1 c. raw Spanish peanuts (thin papery red skins)
>>> 2 Tbs. butter
>>> 1 tsp. baking soda
>>>
>>> In a heavy saucepan on medium heat, bring sugar, syrup, salt and water
>>> to a boil. Stir until sugar dissolves. Stir in peanuts; set candy
>>> thermometer in place. Stirring frequently, cook until temp reaches
>>> 300F. Remove from heat. Immediately stir in butter and baking soda.
>>> Pour at once onto a lightly buttered cookie sheet and quickly spread
>>> mixture (use a couple of forks) into a rectangle. Let cool completely.
>>> Snap into pieces. Store tightly covered. Yield: 1 lb.
>>>
>>> Jill
>> This recipe looks familiar, and I don't get why it uses Spanish peanuts.
>> I just use regular roasted salted peanuts. I don't want all that paper
>> in my peanut brittle. To each their own, non est disputandum and all that.
> You can use any type peanut you wish! Or better yet, cashews! YUM! :-)
>
> John Kuthe...

Cashews!Â* That's the smartest post you have made so far this year!

dsi1 wrote:

> On Saturday, December 5, 2020 at 2:16:53 PM UTC-10, songbird wrote:
> > dsi1 wrote:
> > ...
> > > Filipinos will fry their peanuts and add garlic chips to it. They
> > > like it with the skins on. Some people prefer this snack without
> > > the skins. I've never had it without the skins but frying them
> > > like that would make it a lot easier to know when they're done.
> > > https://www.mamasguiderecipes.com/20...-adobong-mani/
> > interesting, can't say i'd ever cook that but i wouldn't
> > mind trying it.
> >
> >
> > songbird
> It's getting popular over here. My wife has been buying it from her
> co-workers. I''ll just make it myself when I can find raw shelled
> peanuts. My garlic peanuts will be better because it'll have a lot
> more garlic. Everything is better with a lot more garlic.

I intend to try this. I have to get to American Asian Grocery as they
have bulk bin raw shelled peanuts. I'll make a smaller batch though.

jmcquown wrote:

> On 12/5/2020 4:00 PM, heyjoe wrote:
> > On 5 Dec 2020 16:34:03 GMT
> > in Message-ID: >
> > notbob wrote :
> >
> > > Now, NO whole raw peanuts found were I'm at in CO.
> >
> > Strange as it sounds, around here, THE place to get raw spanish
> > peanuts is "Farm and Fleet". It's strictly a seasonal item, along
> > with a bunch of other varieties of nuts.
> >
> > Maybe one of your farm supply places does the same thing?
> >
> Thanks for that. I looked up Farm & Fleet online - $2 (on sale!) for
> a 16 oz. bag. of raw Spanish peanuts. Excellent!
>
> I rarely see raw peanuts or any sort of raw nuts at the stores down
> here, which is weird because this is sort of "peanut country". They
> were very easy to find at the grocery stores in Memphis this time of
> year.
>
> There is also a dearth of mixed nuts in shells. I'm talking a bag
> containing walnuts and brazil nuts (love those), hazelnuts, almonds
> and pecans in the shells. My mother used to fill a big nut bowl with
> those things every Fall. It was wooden, hinged, shaped like a big
> walnut; it sat on the fireplace mantle. There were nutcrackers and
> picks and small wooden bowls for discarding the shells. It was a
> Fall tradition to have nuts to crack. I haven't seen any bags of
> those mixed in the shell nuts in at least 20 years.
>
> Jill

Aww. We have them here but I did notice not as many yet. I think they
come out closer to Christmas locally? Then they have them in bins were
you scoop as much as you want.

Mom used to always get them at this season and they doubled as a nifty
portion of stocking stuffers when times were tight.

Mom, no matter how tight things were, tried to create some cheer. I
recall one year, the main gift was in the fridge with all our names on
it, gayly wrapped but it was pretty obvious it was a Turkey (grin).
Stockings were filled with different nuts (I got pecans, brother got
walnuts and Sister got peanuts and brazil). We also had some sort of
toy tucked in there (or what spoke toy to us). I remember my brother
got a particular paint he wanted for a model and some new brushes. I
got beads and my Sister got macrame cords (we combined).

I'm sure there was other stuff under the tree, but these are the ones I
recall. Cracking nuts from our stockings until Mom had enough for a
pie that evening. I remember too she had to make a slurry of brown
sugar for it but we kids loved it anyways.

jmcquown wrote:

> On 12/5/2020 4:00 PM, heyjoe wrote:
> > On 5 Dec 2020 16:34:03 GMT
> > in Message-ID: >
> > notbob wrote :
> >
> > > Now, NO whole raw peanuts found were I'm at in CO.
> >
> > Strange as it sounds, around here, THE place to get raw spanish
> > peanuts is "Farm and Fleet". It's strictly a seasonal item, along
> > with a bunch of other varieties of nuts.
> >
> > Maybe one of your farm supply places does the same thing?
> >
> Thanks for that. I looked up Farm & Fleet online - $2 (on sale!) for
> a 16 oz. bag. of raw Spanish peanuts. Excellent!
>
> I rarely see raw peanuts or any sort of raw nuts at the stores down
> here, which is weird because this is sort of "peanut country". They
> were very easy to find at the grocery stores in Memphis this time of
> year.
>
> There is also a dearth of mixed nuts in shells. I'm talking a bag
> containing walnuts and brazil nuts (love those), hazelnuts, almonds
> and pecans in the shells. My mother used to fill a big nut bowl with
> those things every Fall. It was wooden, hinged, shaped like a big
> walnut; it sat on the fireplace mantle. There were nutcrackers and
> picks and small wooden bowls for discarding the shells. It was a
> Fall tradition to have nuts to crack. I haven't seen any bags of
> those mixed in the shell nuts in at least 20 years.
>
> Jill

cshenk wrote:
....
> Mom, no matter how tight things were, tried to create some cheer. I
> recall one year, the main gift was in the fridge with all our names on
> it, gayly wrapped but it was pretty obvious it was a Turkey (grin).
> Stockings were filled with different nuts (I got pecans, brother got
> walnuts and Sister got peanuts and brazil). We also had some sort of
> toy tucked in there (or what spoke toy to us). I remember my brother
> got a particular paint he wanted for a model and some new brushes. I
> got beads and my Sister got macrame cords (we combined).



Mom was always awesome for us, which is why i have no problem
being here now and helping out as long as she needs me.

one Christmas people broke in and stole all the presents
under the tree and some other things. we knew who did it
but nothing ever came of it. i guess they needed that crap
more than we did. i only miss the small stone carved chess
set i had that i got from a trip we went to Cozumel, Mexico.


songbird

On Sat, 5 Dec 2020 20:01:53 -0500, jmcquown >
wrote:

>On 12/5/2020 4:00 PM, heyjoe wrote:
>> On 5 Dec 2020 16:34:03 GMT
>> in Message-ID: >
>> notbob wrote :
>>
>>> Now, NO whole raw peanuts found were I'm at in CO.
>>
>> Strange as it sounds, around here, THE place to get raw spanish peanuts
>> is "Farm and Fleet". It's strictly a seasonal item, along with a bunch
>> of other varieties of nuts.
>>
>> Maybe one of your farm supply places does the same thing?
>>
>Thanks for that. I looked up Farm & Fleet online - $2 (on sale!) for a
>16 oz. bag. of raw Spanish peanuts. Excellent!

Isn't Fleet a laxitive?

writes:
>On 12/4/2020 1:31 PM, tert in seattle wrote:
>> writes:
>>> This is the one I got from the mother of a neighborhood boy I went to
>>> school with when I was 15. I think she was rather surprised that
>>> someone my age would ask her for the recipe. I know my mother was
>>> surprised when I came home and announced I wanted to make peanut
>>> brittle! I understood the concept of hard crack stage because his
>>> mother explained it to me while saying it's much easier to just use a
>>> candy thermometer. So yes, when Mom took me to get the ingredients she
>>> also bought a candy thermometer.
>>>
>>> Peanut Brittle
>>>
>>> 1 c. sugar
>>> 1/4 tsp. salt
>>> 1/2 c. light corn syrup
>>> 1/4 c. water
>>> 1 c. raw Spanish peanuts (thin papery red skins)
>>> 2 Tbs. butter
>>> 1 tsp. baking soda
>>>
>>> In a heavy saucepan on medium heat, bring sugar, syrup, salt and water
>>> to a boil. Stir until sugar dissolves. Stir in peanuts; set candy
>>> thermometer in place. Stirring frequently, cook until temp reaches
>>> 300F. Remove from heat. Immediately stir in butter and baking soda.
>>> Pour at once onto a lightly buttered cookie sheet and quickly spread
>>> mixture (use a couple of forks) into a rectangle. Let cool completely.
>>> Snap into pieces. Store tightly covered. Yield: 1 lb.
>>>
>>> Jill
>>
>>
>> This recipe looks familiar, and I don't get why it uses Spanish peanuts.
>> I just use regular roasted salted peanuts. I don't want all that paper
>> in my peanut brittle. To each their own, non est disputandum and all that.
>>
>If you use already roasted peanuts the peanuts overcook. (It tastes
>burnt. Try it with small raw peanuts (Spanish or otherwise) and you'll
>notice a significant improvement in the taste.
>
>Jill

hmm... the peanuts never tasted burned to me, but like I said non est
disputandum

On 2020-12-06, jmcquown > wrote:
> Thanks for that. I looked up Farm & Fleet online - $2 (on sale!) for a
> 16 oz. bag. of raw Spanish peanuts. Excellent!

I found some, too. Spanish peanuts (raw, with red skins, no shells) for 1
lb bag = $5.00. I bought 'em. But, no corn syrup.

I don't recall using it. Isn't corn syrup jes to keep the suger from
crystalizing while heating the suger to "hard crack" (300 deg) stage?

nb