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The Essence of Yum by Marcy Singer

I

decided to submit a recipe for a Christmas treat that is an old fashioned tradition here in the US, although you almost never get it homemade anymore. I got this recipe from Martha Stewart's TV program. This is a great recipe that always turns out well.

Peanut Brittle

DifďŹ culty: Intermediate Cooking time: approximately 45 minutes Cooling time: 1 hour Special equipment: candy thermometer (I do not suggest trying this recipe without one)

Stir together sugar, corn syrup and water in a heavy saucepan and cook to 230 degrees (F) on candy thermometer, stirring occasionally. Add: 4 1/2 c. salted peanuts (do not use raw peanuts) Cook to 300 degrees (F), stirring constantly. (This will seem to take forever, but once the temp reaches 275 watch carefully because it goes up to 300 rather quickly.) Remove from heat and add: 4 T. unsalted butter 2 t. vanilla

3 c. white sugar

2 t. baking soda

1 c. light corn syrup 1/2 c. water

Syrup will boil on the surface when vanilla is added and will foam up when baking soda is added. Stir until butter is melted and ingredients are completely incorporated.

Spray 2 cookie sheets (sheet pans) with oil cooking spray.

Pour into pans and spread quickly. Cool 1 hour. Crack into pieces.

photography Tracy Marshall

Wisp e-zine

DECEMBER 2008

37

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