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Mecklenburger rippenbraten recipe for peanut

5-12-2016, 08:52

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Mecklenburger rippenbraten recipe for peanut

1 tablespoon vanilla flavoring
1 tablespoon sodium bicarbonate
1 tablespoon salt
3/4 cup (1 1/2 sticks) butter
3 cups sugar
1 cup light corn syrup
3 cups shelled raw peanuts

Directions

Appraise the vanilla right into a normal size bowl and hang aside. Combine the sodium bicarbonate and salt in another normal size bowl and hang aside. Butter 1 cookie sheet with sides or jelly roll pan liberally with 1/2 stick from the butter. Put aside.

Combine the sugar, corn syrup and 1/2 cup water inside a large saucepan. Bring the mix to some boil, fasten a chocolate thermometer and prepare over medium-high temperature before the syrup spins a thread when put from the spoon or reaches 240 levels F around the thermometer. Stir within the peanuts and continue cooking and stirring before the chocolate becomes golden brown or reaches 300 levels F.

Remove in the heat immediately and rapidly add some remaining 1 stick butter and also the vanilla, sodium bicarbonate and salt. Stir only before the butter melts, after which rapidly pour the brittle to the cookie sheet, distributing the mix thinly. Once the brittle has completely cooled, break the chocolate into pieces and store inside a tightly covered container.

Recipe adapted from Georgia Cooking within an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008

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