Recipes For 2004

Peanut Butter Brittle

This sweet crispy brittle makes a delightful addition to a holiday cookie assortment

1-2/3 cups peanut butter chips
1-1/2 cups, or three sticks, of butter
1-3/4 cups of sugar
3 tablespoons of light corn syrup
3 tablespoons of water

Butter a 15 by l0 by l inch jelly roll pan. For a thicker brittle, use a slightly deeper but smaller pan, perhaps 13 by 9. Sprinkle only one cup of the peanut butter chips evenly onto bottom of the prepared pan and set it aside.

Melt the butter in a heavy, 2-quart saucepan. Stir in the sugar, corn syrup, and water and then bring to boiling. Cook over medium heat, stirring constantly, until the mixture reaches 300 degrees F on a candy thermometer. This should take about a half-hour. Make sure the Thermometer does not touch the bottom of the saucepan.

Remove from heat and immediately spread the mixture into a prepared pan. Sprinkle the remaining peanut butter chips. Set this aside to cool.

When cool, remove the brittle from the pan and break into small pieces of varying sizes.

Makes about 2 pounds and can be stored in a covered container in a cool, dry place.

Using A Candy Thermometer

Candy thermometers should be occassionally checked for accuracy. It's easy to do. Water boils at 212 degrees F in most places and you can use this as a starting poing. Place your thermometer in boiling water for a few minues and not what it registers. If it's 212, then it's accurate. If it's off by a few degrees, then remember how much. You can add or subtract the difference when you are using your thermometer for actual cooking readings.

When using a candy thermometer, make sure the mixture you're measuring cooks at a steady rate over its entire surface. Make sure the thermometer bulb or shaft covers the mixture.