A bajan sweet tooth
1 cup granulated sugar
1/2 cup light Karo corn syrup
1/4 cup water
1/4 teaspoon salt*
1-3/4 cups unsalted roasted peanuts*
2 Tablespoons unsalted butter, softened
1 teaspoon vanilla extract
1 teaspoon baking soda
Cover large cookie sheet with non-stick aluminum foil or parchment paper. Place over two burners, turned to the lowest temperature. Set aside.
Add sugar, corn syrup, water, and salt to a heavy 2-quart saucepan. Bring to a boil over medium heat, stirring until the sugar is dissolved. Set candy thermometer in place, and continue cooking, stirring frequently. When the temperature reaches 250° F, add the peanuts. (Note that the addition of the peanuts will lower the temperature and thicken the mixture.) Continue cooking, stirring frequently, until the temperature reaches 300° F, or until a small amount of the mixture dropped into very cold water separates into hard and brittle threads.
Remove from heat; immediately stir in butter, vanilla extract, and baking soda. Pour at once onto heated cookie sheet. Using a large spoon with the back sprayed with non-stick spray, spread the mixture into a rectangle, about 14 x 12-inches. Cool completely.
Break the peanut brittle into pieces. Store in an airtight container for up to a month. Do not refrigerate. Yield: 16 servings.
*Omit the salt if using salted dry roasted peanuts. If using raw peanuts, add at the same time as the sugar, corn syrup and water.
Essential Cooking Skills
All a student needs in order to benefit from this course is a genuine passion for cooking and interest in building sound technical skills in the kitchen.
What Will I Learn?
💡 Master basic cooking techniques which can then be used to create an endless variety of dishes.
💡 Understand the HOW of cooking, before thinking of the WHAT to cook.
💡 Learn the ABC of cooking to international standards. The basic skills covered in the course are: chopping and blanching vegetables, butchering a whole chicken, making basic stocks, making mother sauces, correctly cooking eggs, rice and pasta.