Archive | November 17, 2011

Peanut Brittle

2 cups sugar
2/3 cup light corn syrup
2/3 cup water
2 TBSP butter
2 cups raw Spanish peanuts (I bet you could use salted if you like your brittle a little salty)
1 TBSP soda

Combine sugar, corn syrup and water in a heavy saucepan and boil until reaches soft ball stage (yes, you need a candy thermometer)
Add butter and peanuts, boiling until the mixture is amber coloured
Add baking soda
Remove from heat and pour onto a buttered pan or platter
As soon as cool enough to handle pull out thin.
Break into pieces when cooled.

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Easy Cookie – Springerli

Springerli

5 whole eggs
1 lb of powdered sugar
½ tsp lump powdered ammonia (Also called Baker’s Ammonia)
2 drops oil of anise
Flour to make stiff enough to knead

Beat eggs well
Add other ingredients
Roll ¼ inch thick
Print with mold
Let stand overnight
Bake at 350 degrees until straw coloured

If you cannot find Baker’s Ammonia you can substitute an equal amount of baking powder. Baker’s Ammonia was used in Northern European recipes pre-baking powder. If you do use the Baker’s Ammonia, do not sample the dough! It’s a leavening agent that is harmless after cooking but your kitchen may stink a bit during baking.

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