Peanut Brittle: Patience is a Virtue

There are some things in life that take action and others that take patience. Sometimes it’s good to know your flaws and one of my biggest ones is patience; I have very little. My two little people take 95% of that little patience which leaves only 5% for everyone and everything else. However, it never stops people or things from testing that 5%.

Myself included. There are some challenging bakes and desserts that I have avoided making for the sheer knowledge that with very little patience I would not be successful at making them. I also have in the past behaved like a toddler when things didn’t turn out exactly how I wanted. Recently as I feel that I am getting older, funny how certain events make you feel like your growing up more then others, I am testing my patience more and more.

One day when I had some time to myself, meaning no kids or husband to distract me I set to making Peanut Brittle. My good friend has a partner who loves the stuff and would live off of it if he could. It was a surprise gift and one I will hopefully be repeating for him again soon. However, I will share the recipe here in case he or my friend ever wants to try making it themselves!

This is an American recipe using cups and American ingredients. The light corn syrup can be bought online or at bigger Tesco’s that have a World Food Section. You will also need a medium or large heavy bottom sauce pan, a sugar thermometer that has the sugar stages listed on it and easily clips to side of said pan. The last thing you need is patience! You don’t want to rush this otherwise you could burn yourself; hot sugar can give 3rd degree burns so be careful!

Peanut Brittle

1 1/2 teaspoon baking soda
1 teaspoon water
1 teaspoon vanilla extract
1 1/2 cups of sugar
1 cup of water
1 cup of light corn syrup
3 tablespoons butter
3 cups (1 pound) of unsalted shelled peanuts

Heat the oven to 200F or 390/400F grease and line two baking sheets, I used ones that had a slight side to them and store the sheets in the oven. That way when the peanut brittle is poured on them, it will spread smoother. Also grease a metal spatula generously with butter.
Mix the baking soda aka bicarbonate of soda with the water in a small bowl and set aside.
In the medium to large sauce pan, I mentioned above, mix the sugar, water, and corn syrup and heat on a low to medium heat, stirring occasionally for about 25 minutes until it reaches 240F or soft ball.
Add in the butter and peanuts, continue to cook on a medium heat for about 13-15 minutes, stirring occasionally until it reaches 300F or hard crack. This is where you’ll want to be diligent to make sure it doesn't burn. Take off the heat and stir in the baking soda mixture, it will froth up and be all frothy and bubbly.
Pour about half of the mixture onto each prepared baking sheet (after you’ve taken them out of the oven) and quickly spread until it’s about 1/4 of an inch thick using the already buttered spatula! Leave to cool completely for a minimum of an hour. Then have fun breaking it into pieces. I started by slamming the baking sheet down on the counter and continued to break up with the handle of my spatula. Keeps in a sealed container for 2 weeks…if it lasts that long it’s really addicting!

notes: recipe adapted from Betty Crocker’s Red Book

Cranberries! Cranberries! Cranberries! {sauce, butter, sugared}

The only time I have used cranberries in my baking was for granola bars and I think once in cookies. They aren't a berry I tend to think of very much. I thought now, with Thanksgiving and then Christmas around the corner, it would be as good as time as any to change that.

Here are 3 ways I used fresh cranberries in preparation for my holiday dinners! 

Thanksgiving isn't Thanksgiving without a side of cranberry sauce. When I was young, the very look of the stuff put me off even wanting to try it. It was a weird red jelly like subsistence that came from a can. And even weirder people ate it with turkey. My younger self thought that very odd. Since I have started cooking my own Thanksgiving dinners I have understood better what the side dish could really add to a turkey dinner! Or to a turkey sandwich... umnum! 

I thought this Thanksgiving I would try making my own cranberry sauce from scratch. It is a very simple process and the cranberries themselves contain enough pectin to thicken without having to add any gelatin.

Cranberry Sauce

454g fresh cranberries

400g sugar

450ml water

Wash and rinse the cranberries removing any smooshie cranberries or stems.

Weigh out the sugar and add the water into a medium saucepan and heat on a low/medium heat. Stir occasionally until the sugar dissolves.

Add the cranberries. Turn up the heat slightly and watch as the cranberries start to burst! Once they are all burst and the sauce is slightly thickened, then take off the heat and chill for at least 3 hours. I jarred the sauce in 4 old jam jars. It makes quite a bit, but all the more to share with friends and family! Or just half the recipe!

Instead of offering a side of cranberry sauce with your Thanksgiving or Christmas dinner why not offer a slice of cranberry butter! It works great on any dinner roll or spread on turkey! Or even better for those leftover turkey sandwiches! 

This cranberry butter makes a great gift too! If you don’t think you will need as much as this recipe please feel free to half it. It will keep in the fridge for a week and frozen for about 6 months as long as it’s properly wrapped and stored.

Cranberry Butter

250g unsalted butter

150g cranberry sauce

Beat the butter and cranberry sauce together for a few minutes until fully combined. It may look like it won’t come together, but keep beating it, it will come together!

Another way to use fresh cranberries is to make them all sugary! It works as a great way to top pies and cakes and other baked treats!! This is a little sticky and I used light corn syrup, which isn’t readily available in the UK. If you have a big Tescos near you that has a world food section, they sell it there. It’s where I found mine. You could try using golden syrup, but it has a yellowy tint, so not 100% sure how it would work?

Sugared Cranberries

cranberries

light corn syrup

sugar, granulated

The amount of each depends on how many you need or want for the baked treat you are making.

Lightly brush with a pastry brush a cranberry with the corn syrup and then immediately roll in the sugar. Set aside or unto your baked good!

Up next week Creamy Cranberry Pie!