Andy's Old-Fashioned Peanut Brittle

Makes about 3 ½ pounds.

Ingredients:

3 cups sugar
2 cups water
¾ cup light corn syrup
¾ cup dark corn syrup
4 cups coarsely chopped, salted, roasted peanuts
2 tablespoons (1/4 stick) unsalted butter
1 tablespoons baking soda
1 teaspoons vanilla extract

Preparation:

Butter 2 heavy large baking sheets. Stir first 4 ingredients in heavy, large saucepan over medium heat until sugar dissolves. Increase heat to high and boil without stirring until candy thermometer registers 260 F., about 40 minutes. Reduce heat to medium-low. Mix in peanuts and butter and cook until thermometer registers 295 F., stirring constantly, about 15 minutes. Add baking soda and vanilla and stir briskly (mixture will foam up). Immediately pour out onto prepared baking sheets, dividing evenly. Spread out brittle as thinly as possible. Let stand until cold and hard.

Break brittle into pieces. Store in airtight containers at room temperature. (Can be prepared 1 month ahead.)

Andrew Revak prepared this for Revak Christmas Cookie Exchange 2007/2008
From epicurious.com BonAppetit magazine/ November 1992 By Lisa Mayfield: Raleigh, North Carolina

Kathy's Candied Citrus Peels

(Makes 2 ½ cups)

“To make candied citrus peel for baking, skip the final sugaring in step 5. To make candied citrus peel for garnishes, slice the whole citrus fruit crosswise into ¼-inch-thick rounds, and proceed with step 2, skipping the final sugaring.”

Ingredients:

2 grapefruits, 3 oranges, or 4 lemons (I used 5 oranges & 4 lemons.)
4 cups of sugar
4 cups of water


Directions:

Using a pairing knife, make six slits along curve from top to bottom of each citrus fruit, cutting through peel but not into fruit. Using your fingers, gently remove peel. Reserve fruit for another use. Slice each piece of peel lengthwise into 1/4 –inch-wide strips. Using a paring knife, remove excess pith from each strip, and discard.

Place strips in a large saucepan, and cover with cold water. Bring to a boil, then drain. Repeat twice.

Bring sugar and water to a boil, stirring occasionally until sugar dissolves. Stop stirring. Wash sides of pan with a wet pastry brush to prevent sugar crystals from forming. Add strips to boiling syrup, reduce heat to medium-law, and simmer gently until strips are translucent, about 1 hour. Remove from heat, and let strips cool in syrup. (Strips in syrup will keep, covered and refrigerated, for up to 3 weeks.)

Using a slotted spoon, transfer strips (that you want to sugar) to a wire rack placed on a rimmed baking sheet. Wipe off excess syrup with paper towels, then roll strips in sugar you’ve placed in a bowl. Arrange in a single layer on a wire rack, and let dry for at least 30 minutes. Sugared peels will keep, covered at room temperature for up to 2 weeks.”

You could dip the end of the peel in melted chocolate chips syrup and let dry, or use as garnish on cakes, pastries, etc. As noted above you could use the peel as garnish without the finally sugaring on meats, breads, sauces, as a flavor enhancement.

Copied and embellished from the magazine article in MARTHA STEWART Living, December 2008, Number 181, page 230.

Sherry's Peppermint Bark

Ingredients:

2 bags (12 oz) White Chocolate Chips
(Can also use blocks of White Chocolate – about 2 lbs)
2 tsp Peppermint Oil/Extract
1 box of 10 Peppermint Candy Canes
(Equal to about 1 cup crushed – can also use Starlight mints)

Utensils needed:

Mixing Spoon (heat safe)
Parchment Paper
Cookie Sheet
Spatula (heat safe)

Preparation:

1. Crush up Candy Canes in a gallon Ziploc bag with a rolling pin or mallet. These should be about ¼ inch pieces or smaller. Set aside.

2. Place a sheet of parchment paper on the cookie sheet. Set aside.

3. Melt the Chocolate in a Double Boiler. (This will take 5-10 minutes.)

4. Add Peppermint Oil/Extract to the melted chocolate. Stir.

5. Add crushed Candy Canes to the chocolate. Stir until mixture is fairly even.

6. Pour mixture onto the covered cookie sheet.

7. Spread out mixture evenly on the cookie sheet with a spatula.

8. Place in the fridge to harden for 30 minutes.

9. Break apart and enjoy!! (Hint: It helps to score the places where you want it to break first.)