See's California Brittle

[Jim Elbrecht]

Darn that's good stuff! My daughter gave me some for Christmas
and I'm running low.

I can take or leave the chocolate coating, but the 'toffee brittle'
is by far the best I've ever had. It is the perfect texture--
doesn't break your teeth to bite off a piece [1/4" thick] - but still
crumbles in your mouth.

Is it the generous use of almonds? Or is there another secret?

I do several brittles every year- some in the microwave, and some on
the stove-- All use baking soda to introduce air- Mine is good.
See's is fantastic.

Any thoughts?

Jim

[Mark Thorson]

Jim Elbrecht wrote:
>
> Is it the generous use of almonds? Or is there another secret?

What are the ingredients? That would
be a clue. I tried looking for them,
but sees.com loads too slowly for me.

[Jim Elbrecht]

On Sun, 30 Dec 2012 14:39:18 -0800, Mark Thorson <nos...@sonic.net>
wrote:

"sugar, butter (milk), almonds, chocolate, cocoa butter, salt,
vanilla, soy lecithin (an emulsifier), vanillin (an artificial
flavor). May contain traces of eggs, other tree nuts and peanuts."

The soy lecithin is a new one on me-- Google led me to this page;
http://www.articlesnatch.com/Article/How-To-Make-Gourmet-Almond-Toffee---12-Secrets--including-Recipe-/401655

I like his recipe- no corn syrup- no baking soda- lots of butter. . .
and aside form the soy lecithin, he also uses some "Baker's Special
Sugar". That is apparently a super-fine sugar. Makes sense that it
might help.

I'll give his recipe a shot next week.

Jim

[notbob]

On 2012-12-30, Jim Elbrecht <elbr...@email.com> wrote:

> See's is fantastic.

Yep.

Despite having a friend who worked for See's commercial sales center
and getting 50%-60% off everything for about 10 yrs, I still miss the
brittle. We'd buy boxes of that stuff every year. No more. (sigh)

nb

[sf]

On Sun, 30 Dec 2012 17:13:14 -0500, Jim Elbrecht <elbr...@email.com>
wrote:

Order more. I haven't heard of "California Brittle" (not a big candy
eater, so I don't frequent See's outlets although many are easily
accessible - as is their factory store), but their toffee is totally
divine. I'm a big See's peanut brittle fan. Bought Trader Joe's
peanut brittle recently and realized on first bite why I'd rather pay
more for See's.


--
I take life with a grain of salt, a slice of lemon and a shot of tequila

[Judy Haffner]

Jim wrote:

>I can take or leave the chocolate coating,
> but the 'toffee brittle' is by far the best
> I've ever had.   It is the perfect texture--
> doesn't break your teeth to bite off a
> piece [1/4" thick] - but still crumbles in
> your mouth.

>Is it the generous use of almonds? Or is
> there another secret?

>I do several brittles every year- some in
> the microwave, and some on the stove--
> All use baking soda to introduce air-  
> Mine is good. See's is fantastic.

>Any thoughts?

I will put my Peanut Brittle and Almond Roca (which is basically a
Almond Brittle) up against anyone's...commercial, or otherwise. I've won
blue ribbons with my Almond Roca, and my Peanut Brittle is always in
demand, so make several batches to share with friends and family, and
they always comment on how it is so hard to the touch, but as soon as it
hits your mouth, it just melts like butter. I've had See's candy, but
not their brittle, so can't comment.

I made my Peanut Brittle in the microwave and the first time I tried it,
I burned it, so had to adjust the recipe to the wattage of my particular
microwave and now it comes out perfectly every time, and stores well and
ships great. It has soda in it, but not my Almond Roca (brittle). I stir
1 cup finely chopped toasted almonds into the cooked mixture, when it
reaches the right temperature, and I coat both sides with melted milk
chocolate and coat each side with 1 cup (total) coarsely chopped
blanched almonds. Some just use chocolate on one side, but we prefer it
on both sides. It is out of this world!

Judy

[Cheri]

"Judy Haffner" <jhaf...@webtv.net> wrote in message
news:15039-50E...@storefull-3252.bay.webtv.net...

============

I've never had anything as good as here. We used to get a box at Christmas
every year from a customer. Simply wonderful.

http://www.enstrom.com/

[Jim Elbrecht]

Sqwertz <swe...@cluemail.compost> wrote:

>On Sun, 30 Dec 2012 18:32:56 -0500, Jim Elbrecht wrote:

-snip-

>>
>> "sugar, butter (milk), almonds, chocolate, cocoa butter, salt,
>> vanilla, soy lecithin (an emulsifier), vanillin (an artificial
>> flavor). May contain traces of eggs, other tree nuts and peanuts."
>

>The butter is the difference between a toffee and a brittle. The
>later does not contain any dairy product. So that there is a toffee
>rather than a brittle.

How did you know that I *was* wondering what the difference was? <g>
Now, can you explain what See's means when they say 'toffee brittle'?
http://www.sees.com/prod.cfm/Brittles_Toffees/California_Brittle
"two delightful flavors: toffee brittle and a coating of smooth milk
chocolate"

Not a *lot* of butter? A texture between?

The 'brittles'(?) I make have a token amount of butter/margarine.
[one is 1/2 cup butter to 2 cups sugar- another is a tsp to 1 cup
sugar]

>
>> The soy lecithin is a new one on me-- Google led me to this page;
>> http://www.articlesnatch.com/Article/How-To-Make-Gourmet-Almond-Toffee---12-Secrets--including-Recipe-/401655
>

>The lecithin is a component of the chocolate rather than the
>toffee/brittle.

You *know* that? The recipe on the link I posted has the lecithin
in the brittle to keep the copious amounts of butter bound to the
sugar. [4 cups butter to 6.3 cups sugars]

I just noticed that it is *toffee* not brittle- and that it is *cut*
in the end. I thought toffee was the brittle one, taffy was the
cutting one? If that regional? Am I just wrong?

Jim

[Jim Elbrecht]

Sqwertz <swe...@cluemail.compost> wrote:

>On Sun, 30 Dec 2012 17:13:14 -0500, Jim Elbrecht wrote:
>
>> Darn that's good stuff! My daughter gave me some for Christmas
>> and I'm running low.

-snip-
>
>Victorian Toffee kicks ass. A big, thick 1.5lb Heath Bar covered with
>almonds. It came with a little metal hammer tchotchke.

Is that See's, too? [she brought home See's from SF-- then we
discovered that one of the malls I avoid like the plague has a See's
store]

Sounds good to me-- especially a tchotchke.<g>

Jim

[Jim Elbrecht]

jhaf...@webtv.net (Judy Haffner) wrote:

>
>Jim wrote:
-snip-

>>I do several brittles every year- some in
>> the microwave, and some on the stove--
>> All use baking soda to introduce air-  
>> Mine is good. See's is fantastic.
>
>>Any thoughts?
>
>I will put my Peanut Brittle and Almond Roca (which is basically a
>Almond Brittle) up against anyone's...

-snip

> and
>they always comment on how it is so hard to the touch, but as soon as it
>hits your mouth, it just melts like butter. I've had See's candy, but
>not their brittle, so can't comment.

Do you use lecithin, a thermometer, and/or beaucoup butter?

>
>I made my Peanut Brittle in the microwave and the first time I tried it,
>I burned it,

I think it was your post last year that got me to try the microwave--
Pretty amazing-- I was doubtful, but hey, it works!


-snip-

>ships great. It has soda in it, but not my Almond Roca (brittle). I stir
>1 cup finely chopped toasted almonds into the cooked mixture, when it
>reaches the right temperature, and I coat both sides with melted milk
>chocolate and coat each side with 1 cup (total) coarsely chopped
>blanched almonds. Some just use chocolate on one side, but we prefer it
>on both sides. It is out of this world!

Sounds good from here-- No soda? What makes it chewable-- temp
or almonds?

Thanks,
Jim

[Jim Elbrecht]

sf <s...@geemail.com> wrote:

>On Sun, 30 Dec 2012 17:13:14 -0500, Jim Elbrecht <elbr...@email.com>
>wrote:
>
>> Darn that's good stuff! My daughter gave me some for Christmas
>> and I'm running low.
>>
>> I can take or leave the chocolate coating, but the 'toffee brittle'
>> is by far the best I've ever had. It is the perfect texture--
>> doesn't break your teeth to bite off a piece [1/4" thick] - but still
>> crumbles in your mouth.
>>
>> Is it the generous use of almonds? Or is there another secret?
>>
>> I do several brittles every year- some in the microwave, and some on
>> the stove-- All use baking soda to introduce air- Mine is good.
>> See's is fantastic.
>>
>> Any thoughts?
>
>Order more.

Hehe-- what's the fun in that? If I can duplicate it, I can eat all
I want *when* I want. [*and* say 'I made it myself'.<G>

Jim

[Mark Thorson]

Jim Elbrecht wrote:
>
> "sugar, butter (milk), almonds, chocolate, cocoa butter, salt,
> vanilla, soy lecithin (an emulsifier), vanillin (an artificial
> flavor). May contain traces of eggs, other tree nuts and peanuts."

No baking soda. Baking soda is what makes the
gas bubbles in a brittle, which is what makes
a brittle easily breakable. Does this product
have bubbles in it? If so, they must get in
there somehow.

[Judy Haffner]

Jim wrote:

>Do you use lecithin, a thermometer,
> and/or beaucoup butter?

I do use a thermometer...I bought a new Taylor last holiday season, as
the numbers were so faded out on my old original one, but not the
lecithin, or the special butter.

>I think it was your post last year that got
> me to try the microwave-- Pretty
> amazing-- I was doubtful, but hey, it
> works!

Do you use my recipe? Not sure if I posted it here before, but it is
awesome! I had to adjust the cooking times though for my own particular
microwave, so burned the first couple of batches, until I worked out the
kinks, and now I have it down to a fine science.

>Sounds good from here--     No soda?  
> What makes it chewable-- temp
>or almonds?

No soda in my Almond Roca, which I would call more of a toffee actually
than a brittle. It has the same 'crunch' to it that commercial Almond
Roca has, but is much better, I think. We break it up in pieces, after
it's set up and cold. Stick a sharp point of a knife down in it anywhere
and lightly tap the end of the knife with a meat mallet, and it will
start to crack like broken glass, into pieces.

Here is the recipe I use:

Almond Roca

1 cup butter
1 tbsp. light corn syrup
1-1/3 cups sugar
3 tbsp. water
2 cups slivered almonds
2 pkgs. (11 oz. each) milk chocolate baking chips

Toast 1 cup of the almonds and coarsely chop; set aside. Finely chop the
other 1 cup of almonds.

Melt butter in saucepan. Add corn syrup, sugar and water. Cook to hard
crack stage (300º). Remove from heat and quickly stir in the chopped
toasted almonds. Spread into a foil-lined 9x13 inch baking pan (making
sure foil extends over the sides some). Melt chips and spread half over
the Roca in pan. Sprinkle with half of the finely chopped almonds. Turn
pan upside down into another foil-lined pan of the same size and remove
foil carefully, may need the help of a table knife to "pry" it loose
from the foil, if is still fairly soft. Spread the remaining melted
chocolate over that side evenly and sprinkle with remaining chopped
almonds. Chill in refrigerator before breaking into pieces.

Be careful, as this is addictive! :)

Judy

[Gene Williams]

"Sqwertz" <swe...@cluemail.compost> wrote in message
news:aakim579o1h$.dlg@sqwertz.com...

> On Mon, 31 Dec 2012 08:44:58 -0500, Jim Elbrecht wrote:
>
>> Sqwertz <swe...@cluemail.compost> wrote:
>>
>>>On Sun, 30 Dec 2012 17:13:14 -0500, Jim Elbrecht wrote:
>>>
>>>> Darn that's good stuff! My daughter gave me some for Christmas
>>>> and I'm running low.
>>
>> -snip-
>>>
>>>Victorian Toffee kicks ass. A big, thick 1.5lb Heath Bar covered with
>>>almonds. It came with a little metal hammer tchotchke.
>>
>> Is that See's, too? [she brought home See's from SF-- then we
>> discovered that one of the malls I avoid like the plague has a See's
>> store]
>

> It was See's. I don't see too many mentions of it on the web, so they
> may not have produced it recently.
>
> Looks like it was called "Victoria Toffee" (no "N").
--
> http://reviews.sees.com/3973/358/reviews.htm?page=6&sort=rating
> The link to it on their own page is broken, so it looks like it they
> haven't made it for a couple years.
>
> -sw



We got our Victoria Toffee right after Thanksgiving last year. We missed
their window in 2011 and the kids were a little upset. Apparantly they have
it only from Thanksgiving to Christmas.

Happy New Year!!

Gene & Betty

[Ema Nymton]

On 1/1/2013 12:00 AM, Judy Haffner wrote:

> Here is the recipe I use:
>
> Almond Roca
>
> 1 cup butter
> 1 tbsp. light corn syrup
> 1-1/3 cups sugar
> 3 tbsp. water
> 2 cups slivered almonds
> 2 pkgs. (11 oz. each) milk chocolate baking chips
>
> Toast 1 cup of the almonds and coarsely chop; set aside. Finely chop the
> other 1 cup of almonds.
>
> Melt butter in saucepan. Add corn syrup, sugar and water. Cook to hard
> crack stage (300º). Remove from heat and quickly stir in the chopped
> toasted almonds. Spread into a foil-lined 9x13 inch baking pan (making
> sure foil extends over the sides some). Melt chips and spread half over
> the Roca in pan. Sprinkle with half of the finely chopped almonds. Turn
> pan upside down into another foil-lined pan of the same size and remove
> foil carefully, may need the help of a table knife to "pry" it loose
> from the foil, if is still fairly soft. Spread the remaining melted
> chocolate over that side evenly and sprinkle with remaining chopped
> almonds. Chill in refrigerator before breaking into pieces.
>
> Be careful, as this is addictive! :)
>
> Judy

You know, I am going to a big family wedding in March, I don't need this
kind of trouble, lady. lol

Becca

[pure kona]

On Mon, 31 Dec 2012 11:23:01 -0600, Sqwertz <swe...@cluemail.compost>
wrote:

>On Mon, 31 Dec 2012 08:44:58 -0500, Jim Elbrecht wrote:
>

>> Sqwertz <swe...@cluemail.compost> wrote:
>>
>>>On Sun, 30 Dec 2012 17:13:14 -0500, Jim Elbrecht wrote:
>>>
>>>> Darn that's good stuff! My daughter gave me some for Christmas
>>>> and I'm running low.

a bit OT but having just finished a box of See's Candy- it gives me
opportunity. I actually just finished reading a book about the SEE
family- a COSTCO paperback ( entitled: "On Gold Mountain" by Lisa
See) and although it is somewhat hard to sort of follow the similar
Chinese names- it is a great read about coming to China to the Gold
Mountain aka- California how enterprising they were. One mention is
how the See family is also the same as the candy.

All my life in Hawaii, we've had See's Candy. I don't think it is
everywhere but I just love it. Probably not a super high class kind
of candy (as compared to what?) but each piece is so great! Flavorful
and chocolaty and seemingly hand made.

I love See's candy.

Happy New Year.

aloha,
Cea

[sf]

On Tue, 01 Jan 2013 18:55:30 -1000, pure kona
<smith...@hawaiiantel.net> wrote:

> All my life in Hawaii, we've had See's Candy. I don't think it is
> everywhere but I just love it. Probably not a super high class kind
> of candy (as compared to what?) but each piece is so great! Flavorful
> and chocolaty and seemingly hand made.
>
> I love See's candy.

Me too. I've eaten more expensive candy, but none were better than
See's.

--
Food is an important part of a balanced diet.

[goodfood]

Eating Peanut Brittle regularly is associated with a lowered risk of
weight gain. Research has shown that people who eat nuts at least twice
weekly are much less likely to gain weight than those who almost never
eat them.




--
goodfood

[Doug Freyburger]

pure kona wrote:
>
> All my life in Hawaii, we've had See's Candy. I don't think it is
> everywhere but I just love it. Probably not a super high class kind
> of candy (as compared to what?) but each piece is so great! Flavorful
> and chocolaty and seemingly hand made.

Centered in California Sees is owned by Berkshire Hathaway. They are on
a very gradual growth program. I'm not sure how many states they have
stores in but when a similar company based in Chicago went out of
business they opened a few stores here. Someone reinstated the other
candy company so how we have several stores of each.

[notbob]

On 2013-01-02, Doug Freyburger <dfre...@yahoo.com> wrote:

> stores in but when a similar company based in Chicago went out of

> business.....

Despite bogus news to the contrary, it's still hard times. Our only
7-11 closed, ferchrynoutloud!

nb

[sf]

Lucky you! Not so good for me, because my father is still alive and
living in Chicago... I used to be able to send him See's and they'd
really appreciate it because they got hooked on See's when they lived
in Hawaii. It's not such a treat when it's so easily available. Kind
of like us an In N Out. We'd anticipate finding one and it was fun to
eat at. Now that there's one nearby, I hardly go at all.

[Doug Freyburger]

sf wrote:

> Doug Freyburger <dfre...@yahoo.com> wrote:
>
> Lucky you! Not so good for me, because my father is still alive and
> living in Chicago... I used to be able to send him See's and they'd
> really appreciate it because they got hooked on See's when they lived
> in Hawaii. It's not such a treat when it's so easily available. Kind
> of like us an In N Out. We'd anticipate finding one and it was fun to
> eat at. Now that there's one nearby, I hardly go at all.

Gourmet candy is a rare purchase for me. There are Indiana based stores
around here somewhere. But the quality of Sees is just that much higher.

In-N-Out has been around for decades. Now there's a gourmet burger
movement of some sort. Near us we have - Fuddruckers, Five Guys Burgers
and Fries, Smashburger, Meatheads, some fancy place that serves wine and
burgers. I've probably gone past more fancy burger places without
noticing them.

I have not yet been to a Meatheads. I am unlikely to go back to the
fancy place that serves wine and burgers as the prices were that much
higher.

[Doug Freyburger]

notbob wrote:
> Doug Freyburger <dfre...@yahoo.com> wrote:
>
>> stores in but when a similar company based in Chicago went out of
>> business.....

Fannie May. The name sounds like they should be in a mortgage business
but the stores look very much like Sees clones.

> Despite bogus news to the contrary, it's still hard times. Our only
> 7-11 closed, ferchrynoutloud!

Yeah, what the deal with that? Maybe half of them in the burbs shut
down. Even more wierd one day around 5 Burger Kinds closed down the
same day near us. They didn't even empty the trash, ugh.

[sf]

On Wed, 2 Jan 2013 21:12:55 +0000 (UTC), Doug Freyburger
<dfre...@yahoo.com> wrote:
>
> In-N-Out has been around for decades.

Maybe where you live, but not near me.

> Now there's a gourmet burger
> movement of some sort. Near us we have - Fuddruckers, Five Guys Burgers
> and Fries, Smashburger, Meatheads, some fancy place that serves wine and
> burgers. I've probably gone past more fancy burger places without
> noticing them.
>
> I have not yet been to a Meatheads. I am unlikely to go back to the
> fancy place that serves wine and burgers as the prices were that much
> higher.

We have a great little hamburger and beer place near us called "Hall
Of Flame Burgers". All their burgers come with fries. It's really,
really good meat, they don't say they grind their own but they
probably do - and fantastic prices (that just went up, but still
aren't bad).

The Fuddruckers near me went out of business 2 or 3 years ago. I
think I've seen a Five Guys Burgers somewhere, but it beats me where
and I've never heard of the others.

[Jim Elbrecht]

jhaf...@webtv.net (Judy Haffner) wrote:

>
>Jim wrote:
>
>>Do you use lecithin, a thermometer,
>> and/or beaucoup butter?
>
>I do use a thermometer...I bought a new Taylor last holiday season, as
>the numbers were so faded out on my old original one, but not the
>lecithin, or the special butter.
>
>>I think it was your post last year that got
>> me to try the microwave-- Pretty
>> amazing-- I was doubtful, but hey, it
>> works!
>
>Do you use my recipe? Not sure if I posted it here before, but it is
>awesome! I had to adjust the cooking times though for my own particular
>microwave, so burned the first couple of batches, until I worked out the
>kinks, and now I have it down to a fine science.

The burning and adjusting sticks in my mind.<g> The one I use is;
Microwave Peanut Brittle
1 cup raw peanuts
1 cup sugar
1/2 cup white karo
1/8 teaspoon salt
1 teaspoon butter
1 teaspoon vanilla
1 teaspoon baking soda

Stir peanuts, sugar, karo and salt into 1 1/2 quart casserole.
Cook 4 min on High. Stir
Cook 4 more min. on High.
Mix in butter and vanilla. Cook 2 more min. on High.
Add baking soda and stir till white and foamy.
Pour onto lightly greased sheet pan and cool one hour.
Break into pieces and store in airtight container.
xxxxxxxxxx

If that's yours, claim it so can make that note. Thanks.

>
>>Sounds good from here--     No soda?  
>> What makes it chewable-- temp
>>or almonds?
>
>No soda in my Almond Roca, which I would call more of a toffee actually
>than a brittle. It has the same 'crunch' to it that commercial Almond
>Roca has, but is much better, I think.

-snip-

>Here is the recipe I use:
>
>Almond Roca
>
>1 cup butter
>1 tbsp. light corn syrup
>1-1/3 cups sugar
>3 tbsp. water
>2 cups slivered almonds
>2 pkgs. (11 oz. each) milk chocolate baking chips
>
>Toast 1 cup of the almonds and coarsely chop; set aside. Finely chop the
>other 1 cup of almonds.
>
>Melt butter in saucepan. Add corn syrup, sugar and water. Cook to hard
>crack stage (300º). Remove from heat and quickly stir in the chopped
>toasted almonds. Spread into a foil-lined 9x13 inch baking pan (making
>sure foil extends over the sides some). Melt chips and spread half over
>the Roca in pan. Sprinkle with half of the finely chopped almonds. Turn
>pan upside down into another foil-lined pan of the same size and remove
>foil carefully, may need the help of a table knife to "pry" it loose
>from the foil, if is still fairly soft. Spread the remaining melted
>chocolate over that side evenly and sprinkle with remaining chopped
>almonds. Chill in refrigerator before breaking into pieces.
>
>Be careful, as this is addictive! :)
>

Well-- I finally got around to it. *That's* the stuff. I think
if I play with getting my toffee thicker and my chocolate thinner it
will be better in every way to the See's. The flavor is a step
above. The texture is close-- and it might shift as it sits.

Also, I used sliced almonds, because that's what I had, and next time
I'll pick up some whole ones for the inside. [sliced chops up nice for
the outside. ]

I was able to cut/score it as it cooled and then when it was
completely cool, I broke it up and dipped the squares into chocolate.
Next time I might score-- then 'schmear' one side-- then break. I
like small, more or less regular sized pieces-- but don't need a lot
of chocolate- just enough to hold some more almonds.

Good stuff-- Thanks. *Just* what I was looking for.

Jim

[Gary]

Sqwertz wrote:
>
> We have *all* the usual burger chains except for I&O (coming soon,
> along with Smashburger), plus at least 20 more that are local chains
> or one-offs. I tend to think Austin is the burger capital of the U.S.
>
> I think I'll make one right now... How does mushroom, bacon, jalapeno
> and swiss sound?

Who let Bobby Flay on this ng? ehehhe Your burger sounds good but what's
with the jalapeno? I wouldn't put that on a burger. You southwesterners
really seem to like that heat on almost anything though. Bobby Flay can't
resist putting heat on just about anything he makes.

G.

[George Leppla]

On 1/3/2013 2:37 PM, Gary wrote:

> Who let Bobby Flay on this ng? ehehhe Your burger sounds good but what's
> with the jalapeno? I wouldn't put that on a burger. You southwesterners
> really seem to like that heat on almost anything though. Bobby Flay can't
> resist putting heat on just about anything he makes.

Jalapenos on burgers is pretty common here in the South. Most burger
chains have a version like this:
http://www.whataburger.com/Food/Item/jalapeno-and-cheese-whataburger
Whataburger will add jalapenos to any sandwich they make at a nominal cost.

I like jalapenos with a burger... but on the side.

George L

[Doug Freyburger]

Sqwertz wrote:
>
> We have *all* the usual burger chains except for I&O (coming soon,
> along with Smashburger), plus at least 20 more that are local chains
> or one-offs. I tend to think Austin is the burger capital of the U.S.
>
> I think I'll make one right now... How does mushroom, bacon, jalapeno
> and swiss sound?

Do it slow braised or fast fried? I like either way but the result is
quite different.

[George M. Middius]

Gary wrote:

> Who let Bobby Flay on this ng? ehehhe Your burger sounds good but what's
> with the jalapeno? I wouldn't put that on a burger.

Burgers with pepper jack cheese is a popular combo. When was the last time you
learned something new?

If you're going to criticize other people's cooking, you could at least cite
something from your Bible. I'm sure you can find some blessing for unusual
cheeseburgers if you search Acts or Apocrypha.

[Judy Haffner]

Jim wrote:

>The one I use is;
>Microwave Peanut Brittle
>1               cup raw peanuts
>1               cup sugar
>1/2           cup white karo
>1/8     teaspoon salt
>1           teaspoon butter
>1           teaspoon vanilla
>1           teaspoon baking soda
>Stir peanuts, sugar, karo and salt into 1 >1/2 quart casserole. Cook 4
min on High. >Stir
>Cook 4 more min. on High.
>Mix in butter and vanilla. Cook 2 more >min. on High. Add baking soda
and stir >till white and foamy. Pour onto lightly
> greased sheet pan and cool one hour.
> Break into pieces and store in airtight
> container. xxxxxxxxxx

>If that's yours, claim it so can make that
> note.   Thanks.

My recipe is slightly different, especially the preparation and cooking
times, but if this works for you, then good deal! I think my microwave
is a 1000 wattage oven, so the times you use would be too long and it
would burn.

As far as the ingredients go, I use salted Spanish peanuts and not raw,
and I don't use salt. Maybe the recipe I have didn't list it, because it
called for salted peanuts?

I use a 2 quart Pyrex measuring cup with handle (which works slick!) and
combine sugar and corn syrup and cook 4 minutes on high. Stir in peanuts
and cook 2 minutes longer on high (original recipe said to cook 3 to 5
minutes, but was much TOO long for my microwave).

Stir in butter and vanilla and microwave on high for only 40 seconds
until peanuts are lightly browned. Add soda and stir gently until light
and foamy. Pour mixture onto lightly greased cookie sheet. Let cool
about 1 hour and then break into pieces.

When I pour the hot mixture onto the cookie sheet, I tip the sheet so it
will spread out a little more and isn't so thick.

Anyway, the main difference is the cooking times, but every microwave is
different, so have to learn by trial and error, and might take a batch
or two to get it down pat.

Judy

[Gary]

Sqwertz wrote:
>
> On Thu, 03 Jan 2013 15:37:59 -0500, Gary wrote:

>
> > Sqwertz wrote:
> >
> >> I think I'll make one right now... How does mushroom, bacon, jalapeno
> >> and swiss sound?
> >
> > Who let Bobby Flay on this ng? ehehhe Your burger sounds good but what's
> > with the jalapeno? I wouldn't put that on a burger.
>

> That's because you're from Mary-land.
>
> -sw

I was pretty merry when I was growning up there. I love jalapeno's but
would never think to add them to a burger. oh well. Who am I to argue with
the Sandwich King? ;)

[Chemo]

Try it sometime...jalapeno's on a burger are awesome!

[Chemo]

Try 'em on a hot dog sometime. Excellent!

[Gary]

There ya go. You must live in the SW too. ;)

[Chemo]

Nope...PNW

[Gary]

funny... and it was in a Mel Brooks movie.
'History of the World, part 2' maybe?

Moses was up on the mountain and God gave him the 15 commandments etched on
3 stone tablets. Then as he walked down the mountain, he dropped one and it
shattered. So when he got to the bottom of the mountain, he claimed 10
commandments. hahahaha

Pepper jack cheese on a burger sounds worth trying. I haven't even bought
that in years. I bought an 8oz bar of Seriously Sharp Cheddar by Cabot this
morning. It's one of my favorite cheeses.

Gary