Dang...I'm from South Carolina; but we grew up on peanut brittle. Imagine my surprise and delight when I discovered Pralines and Cream at Baskin Robbins back in the early '70s !!! Never looked back. Sugar is one of my favorite food groups...COOKED sugar might be my very favorite!!! Don't be afraid to try almond extract for a slightly different taste treat!
Prah-leens...pray-leins...it's ALL good to me!!!
Thanks for making me hungry!!!
Yum! The key for me is avoiding the 'brittle' part. A) It's noisy! and 2) It slows me down! Tried some cashew 'pralines' a while back...not enough flavor from the nuts; but, that didn't stop me from eating ALL of it. A girlfriend from another life used to make a caramel apple sheet cake that would knock your socks off! It was like pralines with caramelized apples...Dang! No wonder I weigh so much!!!I was also thinking about some Walnut extract instead of vanilla, but will try almond also
Speaking of peanut brittle, I have a recipe that will knock you socks off. Generally I use pecans instead of peanuts add a little chili powder and some cinnamon. PIA to make, but worth it.
[FONT=&]1 1/4 cups pure cane white sugar
1 1/4 cups pure cane brown sugar (light or dark)
3/4 Cup Evaporated Milk
1 1/2 Cup of combination of whole and chopped Pecans
1/2 Tbsp Butter
1 tsp Vanilla extract
Pinch of Salt
Wax Paper laid out onto cookie sheets for cooling the Pralines
In bowl, combine 1/4 cup white sugar with 1/4 cup brown sugar. Mix and remove lumps.
In 2nd bowl, combine 1 cup white sugar and 1 cup brown sugar. Mix and remove lumps.
Stir the 1/2 cup of sugar (1/4 white+1/4 brown) into an iron skillet on high heat. Heat sugar until melted, lumps gone and caramel colored. Remove from heat.
Stir in 2 cups sugar and evaporated milk. Return to high heat and bring to a boil constantly stirring. Once all lumps are gone and mixture completely blended boil for 5 minutes, stirring regularly. Remove from heat.
Stir in pecans, salt, butter, and vanilla. Continue stirring off of the heat for 3-5 minutes or until thickened. Shorter time will get you a bigger circumference and thinner candy, longer will get you a thicker candy.
Drop by spoonful onto wax paper.
Place in cool oven and let cool for at least 1 hour. [/FONT]
If you need a food tester/taster in the Austin area, look me up!!!