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Old 11-30-2006, 07:36 PM   #11
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Yeah you can try a lot of different nuts....Pecans will work...you can do them whole or you can chop them just slightly 1/2 or 1/4....but yes pecans will work...

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Old 11-30-2006, 07:39 PM   #12
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Thanks Robert. We love pecans!
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Old 11-30-2006, 08:41 PM   #13
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I hear sliced almonds are good, too.
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Old 11-30-2006, 08:56 PM   #14
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Yeah almonds work great too...I've seen and made....
peanut
almond
cashew
pecan
macadamia

You can use whatever you like...peanut is just the traditional nut to use...but whatever your palate likes then that is whats gonna be eatin right? lol

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Old 12-03-2006, 08:17 PM   #15
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I just found a recipe from the very best peanut brittle I've ever had. It's very similar to all of these (I don't suppose that there are too many ways to make it), but it's a grandma's recipe, so it says things like boil until it spins a thread. What is the temp I would expect if I were looking to spin a thread??

BC
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Old 12-03-2006, 09:23 PM   #16
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Quote:
Originally Posted by BlueCat
I just found a recipe from the very best peanut brittle I've ever had. It's very similar to all of these (I don't suppose that there are too many ways to make it), but it's a grandma's recipe, so it says things like boil until it spins a thread. What is the temp I would expect if I were looking to spin a thread??

BC
Ahh, good old fashioned grandma recipes! I have some where my grandmother said to add "butter the size of a walnut". Also to cook fudge (in particular) to "soft ball stage". To answer your question, spinning a thread is about 300F. Rather than trust my instincts (or the old fashioned candy-making tests) I invested in a glass candy thermometer years ago!

Fraidy
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Old 12-03-2006, 09:53 PM   #17
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Almond Butter Crunch (microwave recipe)

2 Tbs. butter
1/2 c. slivered almonds
1/2 c. butter, cut into pieces
1-1/2 c. sugar
3 Tbs. water
1 Tbs. light corn syrup
3 oz. milk chocolate chips

Line a baking sheet with aluminium foil and butter the foil. Set aside.
Place 2 Tbs. butter in shallow bowl microwave safe bowl. Microwave on High 45-60 seconds, or
until butter melts.

Stir in almonds. Microwave on High 4-5 minutes, until almonds are lightly
brown, stirring after each minute. Remove almonds with slotted spoon and
drain on paper towels. Sprinkle on prepared baking sheet in a 12X8 inch
area. Set aside.

In 2 quart measuring cup or glass mixing bowl, combine remaining ingredients
except chocolate. Microwave on High 2-3 inutes, or until sugar dissolves
and mixture can be stirred smooth, stirring once. Place microwave candy
thermometer in place (I never used one) and microwave on High 5-1/2 - 6-1/2 minutes or until temp reaches 300 degrees F.

Pour mixture over almonds and spread to smooth out. Let stand for 1 minute.

Sprinkle milk chocolate chips over candy and let melt, spreading with a
spatula to cover the candy. Let cool. Chill to set. Break candy into
pieces.

Fraidy
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Old 12-04-2006, 01:32 AM   #18
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Muchos

That seems like an interesting recipe....I will have to head over the stove(I would skrew something up in the microwave haha) and try that out there and see how that tastes...thanks for the recipe...

-Robert
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Old 12-04-2006, 04:38 AM   #19
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Quote:
Originally Posted by BlueCat
I just found a recipe from the very best peanut brittle I've ever had. It's very similar to all of these (I don't suppose that there are too many ways to make it), but it's a grandma's recipe, so it says things like boil until it spins a thread. What is the temp I would expect if I were looking to spin a thread??

BC
those granma's were pretty crafty, weren't they. they avoided having to wash or worry about candy thermometers by noting that at the right temperature, after the first 1 or 2 big globs came off the wooden spoon, something looking like fiberglass or fishing line ("thread" in culinary terminolgy) was left hanging from the spoon.

commonly, the money saved on buying a candy thermometer was well spent on hooch from the local rumrunner or speakeasy.
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Old 12-04-2006, 04:47 AM   #20
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hey rob, what's the baking soda doing in the recipe? i'm not seeing anything that it would react with. peanut brittle seemed so strait forward, that i've never bothered to actually look a recipe up.

i like pecans and hazelnuts better than peanuts, myself.
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