Almond Brittle

文章日期：05/14/2010 08:02 pm

                       

                             如果有食過See's Candy 的 Peanut Brittle 的朋友們,

                                        見到呢個脆糖應該就唔會陌生啦,

                                      今次都算喺第三次整啦, 有95%似呀,

                                      記得今年新年帶過返家中給家人品嘗,

                         他們嘗過後都話正,仲話無 See's Candy 個隻咁甜添,

                                   加上我改用了大粒杏仁, 當然正好多啦,

                                   所以大姊更order 做了幾磅來送給朋友,

                         當然不能托手掙啦, 一整就整咗四磅, 仲包得靚靚添.


                     

                          

                          

        

        

                    

                  

食譜參考: http://joyofbaking.com/candy/PeanutBrittle.html

Transtated by Google

花生脆食譜 花生脆 一湯匙小蘇打 1茶匙純香草精 1湯匙（14克）無鹽黃油 1 / 2杯（120毫升）水 1杯（240毫升）輕型玉米糖漿 2杯（400克）白砂糖 1 / 8茶匙鹽 2杯（240克）生花生 1, 兩片奶油曲奇掉以輕心。備用。 2, 在一小杯，放置小蘇打，香草精，和黃油（奶油與上面）。備用。 3, 在一個中型平底鍋以中高熱量，使水，玉米糖漿，糖，鹽，花生，以煮沸，用木棍不斷攪拌勺。把鍋蓋蓋上，有蓋約1分鐘，讓雙方的泛洗自己下來，解散任何糖晶體。蓋子一分鐘後取出。然後鉗1糖果溫度計在旁邊的鍋，並確保它沒有觸及底部的潘和，不時攪拌，以防止花生從堅持底部的鍋，煮，直到糖果溫度計達到296華氏度（147攝氏度）。 4, 離火，攪拌在小蘇打，香草精，和黃油（脆性會吹噓）攪拌約30秒。立即倒入一半的脆性到每兩片奶油曲奇。如果你想有一個薄脆，然後而脆性仍然十分炎熱，用戴手套的雙手伸展，直到你的脆性脆性薄你如何想要它。這可以通過輕輕的邊緣拉了脆性，工作您的方式圍繞整個集體。讓脆完全冷卻，然後分解成塊。儲存在密閉容器或塑料冷凍袋，因為這將防止脆性變粘和打破。儲存在室溫下長達兩個星期。 使約2磅。 Peanut Brittle 1 tablespoon baking soda 1 teaspoon pure vanilla extract 1 tablespoon (14 grams) unsalted butter 1/2 cup (120 ml) water 1 cup (240 ml) light corn syrup 2 cups (400 grams) white granulated sugar 1/8 teaspoon salt 2 cups (240 grams) raw peanuts Peanut Brittle Recipe 1, Lightly butter two cookie sheets. Set aside. 2, In a small cup, place the baking soda, vanilla extract, and butter (with the butter on top). Set aside. 3, In a medium sized saucepan over medium high heat, bring the water, corn syrup, sugar, salt, and peanuts to a boil, stirring constantly with a wooden spoon. Cover the pan with a lid for about one minute to allow the sides of the pan to wash themselves down and dissolve any sugar crystals. Remove lid after one minute. Then clamp a candy thermometer to the side of the pan, making sure it does not touch the bottom of the pan and, stirring occasionally to prevent the peanuts from sticking to the bottom of the pan, cook until the candy thermometer reaches 296 degrees F (147 degrees C). 4, Remove from heat and stir in the baking soda, vanilla extract, and butter (the brittle will puff up) stirring for about 30 seconds. Immediately pour half the brittle onto each of the two buttered cookie sheets. If you want a thin brittle, then while the brittle is still very hot, use gloved hands to stretch the brittle until you get the brittle to how thin you want it. Do this by gently pulling the edges of the brittle, working your way around the entire mass. Let the brittle completely cool and then break into pieces. Store in an airtight container or a plastic freezer bag as this will prevent the brittle from becoming sticky and breaking down. Store at room temperature for up to two weeks. Makes about 2 pounds.