Peanut Brittle and Other Confections

Yummy, the house is smelling festive and eflish...lots of baking going on in the kitchen.  There will be a party here thursday night and I'm baking like a little elf!  Garry and I have been watching Christmas movies galore...have been having such a great time just hanging out...some of the best ones...The Christmas Cottage about the life of Thomas Kincaid...The Simple Life of Noah Dearborn  [not a Christmas movie, but wonderful]...Miracle on 34th Street,  to name a few.  Now on to recipes...the first one is for Buckeyes and here is the recipe:
2 1/2 c peanut butter; 1 c butter, softened; 1/2 tsp. vanilla extract; 6 c confectioners' sugar; 4 c semisweet chocolate chips.
In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar.  The dough will look dry.  Roll into 1 inch balls and place on a waxed paper-lined cookie sheet [or smaller to fit in freezer] and chill in freezer until firm, about 30 minutes.  Melt chocolate chips in a double boiler.  Dip frozen peanut butter balls in chocolate holding onto the toothpick.  Leave a small portion of peanut butter showing at the top to make them look like Buckeyes.  Put back on the cookie sheet and refigerate until serving.
Tips:  be sure the chocolate is really smooth and creamy...add a little water, if necessary to make very smooth...it will not affect the taste of the chocolate.  Make sure the balls are no bigger than 1 inch in diameter and round...they look prettier.   

The next stop on the confectioner's trail is peanut brittle.  I have to share that making peanut brittle brings back fond memories of growing up with my grandmother.  She was always the heroine of my life...she always tried to teach me something in every day activities...whether it be how to quickly forgive others who hurt me or how to know my multiplication tables so well I could rapidly calculate all sorts of problems...she always had me cook with her...we made homemade soaps, fudge, and my favorite, peanut brittle.  I will explain some of her tips as I show the pictures.

To begin the recipe, coat a baking sheet with oil and set aside.  In a 3-quart heavy-botomed saucepan over medium high heat, cook sugar, water and cream of tartar until mixture reaches boiling...stiring occasionally. 

Just starting to boil

We're at a good boil now, but be patient!

Grandma taught me the spoon test...stir and lift the spoon out...it is getting close when you let it drip and this string of crystalized sugar forms.

Boil the mixture until the color becomes deep golden brown.

Now we have the color and the spoon test passes.

Remove from the heat and, working quickly [seriously!], stir in the butter until melted.

The melted butter will begin the foaming process.

This is how it should look after it foams.

Then add the peanuts...

and the baking soda...

This is how it should look right before you pour it out onto the pan...



This is the consistency you will find after poured...let it cool completely...crack, and voila!  Peanut Brittle!