Peanut Brittle - KHGI-TV/KWNB-TV/KHGI-CD-Grand Island, Kearney, Hastings

Peanut Brittle

 

 

 

 

 

 

Peanut Brittle

  • 2c Sugar
  • 1c  White/Clear corn syrup
  • 1/2 c  Water
  • 1 ½ T Butter
  • 1 ½ tsp Salt
  • 1 tsp Vanilla
  • ¾ tsp Baking Soda
  • 2 c Raw peanuts

Bring sugar, water, and corn syrup to 300 degrees. Take off heat and add remaining ingredients. Spread on a greased cookie sheet and let cool

Glass Candy

  • 2c Sugar
  • 1c Corn syrup
  • ½ c Water

Bring all to 300 degrees. Add color and flavor to taste. Pour onto greased sheet tray.

Almond Crescent Cookies

  •  ½ lb Almonds (ground)
  • 1 lb Butter
  • 4c Flour
  • 6 T Sugar, heaping
  • 1 tsp Vanilla
  • Pinch of salt
  • ½ tsp Almond flavor

Mix dry ingredients. Add butter and flavoring. Chill. Roll into crescent shapes and lay on an ungreased cookie sheet 10-15 minutes at 350 degrees until just barely brown. Let cool slightly and roll in powdered sugar.

Chocolate Covered Cherries

  • 2 jars Maraschino Cherries                          
  • 2 lbs Powdered sugar                                     
  • ½ c Butter                                                           
  • 5 T Cream
  • 1 tsp Vanilla
  • 2 lbs Chocolate, dipping

Drain cherries and spread on towels to dry. Mix sugar, butter, cream and flavoring and chill. Roll butter mix into balls about large marble size. Press thumb into center to form a cup shape and form around cherries. Let cherries sit for a few days to set and then freeze. Melt chocolate and dip cherries while frozen. Let chocolate set and enjoy.

**The old recipe for this calls for 3x 4.5 oz Hershey bars, ½ bar of cocoa butter, and 1/3 bar of wax. We don't do that although it would make the finished cherries glossy like the store-bought kind and it would melt in your hands when you eat them.

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