[mantispf2000]

No, not cooking for my dad. Wife said she likes peanut brittle, so I thought I'd give it a try. Got the raw peanuts, candy thermometer, and got to work. Nothing like shelling 3/4lb of nuts, haha. Got started, things were going well, then towards the end of cooking, started smelling a strong "burnt" odor. Thought maybe it had to do with using both white and brown sugar, or maybe I over-cooked the "gel". Either way, just tried a small bit, and yep, it's burnt. Bad after-taste, worse than sour beer.

Oh well, when I feel like shucking another batch of raw nuts, maybe I won't cook it as long and see how that goes. Now I have to get the smell out of the house...................

 

[syadasti]

You used a double boiler, right?

 

[MMike]

faux-pas

 

[mantispf2000]

You used a double boiler, right?

Started out that way. Couldn't get the temp up high enough, so I poured the "gel" into one pot. That must've been the missing ingredient......... patience.

 

[in the trees]

This might help:

http://www.exploratorium.edu/cooking/candy/sugar-stages.html

 

[mantispf2000]

This might help:

http://www.exploratorium.edu/cooking/candy/sugar-stages.html

After reading it, it will for future attempts. I also feel I should just stick with all-white sugar as the recipe states (don't get funny with brown sugar), and have more patience. I also wonder if I need to peel away the peanut "skin" after shelling them? Oh well, that's the benefit of trial and error at home.

 

[johnbryanpeters]

faux-pas

faux you too, buddy!

 

[Serial Midget]

Most people don't have steam jacket boilers at home, my double boiler will not get past 250.

My advice is to use a cast iron pan and heat slowly.

Shelled raw Spanish peanuts can be had at many grocery stores this time year.

You used a double boiler, right?

 

[Serial Midget]

I also wonder if I need to peel away the peanut "skin" after shelling them/

No, you do not.

Karo syrup and white sugar is what my mom used. Brown sugar is already caramelized and may burn faster.

 

[stevew]

why would you want to cook a fupa?

 

[Pesqueeb]

faux you too, buddy!

You take that frog talk back to canada frenchy. This is America™, we don't need you foreigners correcting us.

 

[Nick]

try it now.