Chocolate Recipes Cocoa Recipes Candy Recipes

CHOCOLATE PEANUT BRITTLE

1-1/2 cups of sugar,
2/3 a cup of water,
1/2 a cup of glucose (pure corn syrup),
2 level tablespoonfuls of butter,
1/2 a pound of _raw_ shelled peanuts,
1 teaspoonful of vanilla extract,
1 level teaspoonful of soda,
1 tablespoonful of cold water,
1/2 a pound or more of Baker's "Dot" Chocolate.

Put the sugar, water and glucose over the fire; stir till the sugar is
dissolved; wash down the sides of the saucepan with a cloth or the
fingers dipped in cold water, cover and let boil three or four minutes,
then uncover and let cook to 275 deg. F. (when a little is cooled and chewed
it clings but does not stick to the teeth) add the butter and peanuts
and _stir constantly_ until the peanuts are nicely browned (or are of
the color of well roasted peanuts). Dissolve the soda in the cold water,
add the vanilla and the soda and stir vigorously. When the candy is
through foaming, turn it onto a warm and well-oiled marble or platter.
As soon as it has cooled a little on the edges, take hold of it at the
edge and pull out as thin as possible. Loosen it from the receptacle at
the center by running a spatula under it, then turn the whole sheet
upside down, and again pull as thin as possible. Break into small pieces
and when cold coat with "Dot" Chocolate prepared as in previous recipes.
Half of a roasted peanut may be set upon each piece as coated. Note that
the peanuts used in the brittle are raw. The small Spanish peanuts are
the best for this purpose. After the peanuts are shelled, cover them
with boiling water, let boil up once, then skim out and push off the
skin, when they are ready to use.



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