3 cups sugar
1 cup water
1 cup corn syrup
3 Tbsp butter
1-1 ½ lbs raw peanuts, shelled
1 Tbsp vanilla extract
1 Tbsp + 1 tsp baking soda
Set the oven to 200° F. Thoroughly butter 2 baking sheets and place in the oven to keep warm.
In a large pot (bigger than you think you need), combine the sugar, water, and corn syrup. Prepare a bowl of ice water to test the syrup. Stir over medium-high heat until it reaches soft ball stage, about 15 minutes.
In a small bowl, stir together the vanilla extract and baking soda.
Add the peanuts and butter to the syrup. Stir constantly until it reaches brittle crack stage, about 20 minutes. Signs to look for: syrup spins a thin thread when dripping off the spoon, peanuts get roasted and brown, syrup turns amber colored, syrup audibly cracks when it hits the ice water. Taste test peanut flavor and candy texture after dropping into ice water.
When it reaches brittle crack stage, take out the baking sheets and place them on cooling racks on the counter or table. Quickly stir the vanilla and baking soda into the candy. It will foam up quite a bit. Stir it in thoroughly, but not too much, to preserve the bubbles. Immediately pour the candy onto the cookie sheets. Use a rubber spatula to spread it to your desired thickness.
Let it cool completely. To check the hardness, try lifting it with a spatula. If it bends, it is still too soft.
Once it is totally brittle, break it into pieces with your hands.
#bakingsoda #butter #candy #cornsyrup #dessert #glutenfree #peanut #sugar #vanilla #vegetarian
This makes enough honey toffee to cover 6 smallish apples
¼ cup water
1 cup honey
½ tsp apple cider vinegar
1 Tbsp butter
First prepare your apples and pears by removing the wax. Dip them in steaming hot water for about 30 seconds each, then rub with a rough cloth until the skin is smooth and not tacky. It may change the color of the skin, but the toffee will stick better. Remove the stems, and push a stick/large skewer into the top down to the center (or plastic forks, in my case). Place out a piece of foil and smear butter on it. Get a deep bowl of cold water ready.
Use a medium saucepan—larger than you think you need, because it foams up a lot when it boils. Cook the water, honey, vinegar, and butter over high heat. Let it boil until it reaches about 280° F. Honey cooks faster than cane sugar so be really careful; this is as hot as it gets before burning. Remove from heat and dip the apples/pears immediately and quickly once it reaches this temperature. Tilt the pan to make a pool, then stick in one apple at a time, twirling it around to cover with toffee. Then quickly plunge the apple into the cold water, then set down to harden on the buttered foil.
#butter #candy #dessert #glutenfree #honey #vegetarian #vinegar
Get some canned pears. Chop them up into smallish pieces. Line a baking sheet with foil, then dust with powdered sugar. Spread the pear pieces in a single layer on the baking sheet. Put in the oven at 200° F for 4-6 hours. They need to be not wet anymore, only slightly sticky, and with a gummy texture like raisins or other dried fruits.
#candy #dairyfree #dessert #driedfruit #glutenfree #pear #powderedsugar #vegan