NAGS!!!

Oh, you all know who you are! Here's Ross' Grandpa's Peanut Brittle recipe and his English Toffee Recipe below that - (which - is SOO much better than any toffee you've ever had before!!)

Peanut Brittle
3 cups sugar
1 3/4 cups lite Karo
1 c water
*****Cook above 3 ingredients to 240 degrees; then ADD
5 cups RAW Spanish peanuts
*****cook to 295 - STIR CONSTANTLY
*****remove from heat and add:
2 Tbs butter
*****stir until butter is completely melted then add:
3/4 Tbs baking soda
1 tsp salt
*****stir until dissolved then pour onto TWO greased cookie sheets. After it cools, break it up & dish it out!

NOTE: When adding the baking soda - it turns the mixture frothy, I like to keep it frothy by *not* "spreading" the brittle out on the cookie sheet with a spoon after it's been poured, this tends to make the brittle more brittle and less chewy.


NOW for Grandpa's English Toffee (makes about 2 pounds total - 1 pan)

2 cups sugar
1/3 c lite Karo syrup
1 cup butter
1/2 tsp salt
1 Tbs baking soda
1 Tbs vanilla
5 c walnuts & nuts to grind - (about 2 cups ground)
1 1/2 pounds chocolate - almond bark (for dipping)

Place walnuts in oven on cookie sheet at 200 degrees.

in a large pot, bring sugar & Karo to 310 degrees, stirring constantly. Stir in butter and heat again to 290 degrees. Remove from heat and stir in baking soda, salt, vanilla and warmed walnuts (straight from oven). Mix in until nuts are coated. Spread on greased cookie sheets (2), cool & break into bite-size pieces.

From this point, you can either serve/eat as is - OR - dip in melted almond bark and roll in ground walnuts...use wax paper to allow chocolate to solidify on toffee. This makes a TON - no joke! And for now, I have no pictures, but I should be making this on Saturday - so I'll post pictures - come back to take a look-see!

Enjoy - I really hope you do - I don't like being the only pudgy one at Christmas-time!