The finest nuts
and snack foods from around the world
|
|
| Keyword search
|
|
|
Would you like a free color catalog? Just send us some e-mail with your name and address. |
|
Enter your e-mail address to
receive updates about our site!
|
|
The
Nut Factory
PO Box 815
Greenacres, WA 99016
Toll free: (888) 239-5288
Phone: (509) 926-6666
Fax: (509) 926-3300
E-Mail Address: nuts@TheNutFactory.com
All
original graphics and text are copyrighted © 1997, 1998, 1999 by The Nut Factory and may
not be used without permission.
Design and scripting by
|
|
|
|
Hi Ya'll,
Am 77 years old and today made my
first batch of Peanut Brittle using your "Traditional Peanut
Brittle" recipe and wanted to tell you it turned out perfect.
Thank you so much.
Carter Eggen
101 Candlewood Village
Frankston, TX 75763
Traditional
Peanut Brittle
A traditional
holiday classic |
 |
2 cups sugar
1 cup light corn syrup
1 cup water
2 cups raw Spanish
peanuts
1/2 tsp. salt
2 Tbsp. butter
2 tsp. baking soda
Heat and stir sugar, syrup and water in
a heavy 3-quart saucepan until the sugar
dissolves. Add salt. Cook over medium heat
to soft ball stage (234 degrees). Add peanuts
at 250 degrees. Cook to hard crack stage
(290 degrees), stirring often. Remove from
heat.
Quickly, stir in butter and soda. Beat
to a froth for a few seconds. Pour at once
onto 2 well-buttered 15-1/2x10-1/2x1-inch
pans, spreading with spatula. If desired,
cool slightly and pull with forks to stretch
thin. Break up when cold.
Yield: About 1-1/2 pounds of peanut
brittle.
read
on more peanut facts
Peanut Brittle Recipe
Original Message-----
Subject: peanut brittle, of course!
This is a very simple recipe from my husband's
family. what makes it so delicious is how light
and airy it is and not at all sticky. You achieve
this by adding the soda after you take it off
the heat.
1 cup light corn syrup
1 cup granulated sugar
1 tablespoon butter
1/4 teaspoon salt
raw peanuts
(however many you like)
1 heaping teaspoon baking soda
put all the ingredients, except the peanuts
and soda, in a deep sauce pan. Put on medium
heat. stirring constantly until sugar dissolves.
Now add the peanuts. Stirring at all times,
take mixture to 290 on a candy thermometer.
Remove from heat and stir in one heaping teaspoon
baking soda (make sure baking soda is fresh).
Now pour out on a greased cookie sheet. do not
tip cookie sheet to thin, this peanut brittle
is best when thick which makes it more airy.
Ginny - Bradonton, Florida
*
* *
* *
* *
* *
* *
*
Hello,
I've been considering making brittle for several
years. I decided to
look online for a recipe. The recipe from
Ginny in Florida is perfect!
I got excellent candy from the first
batch!!
Thanks
Catherine in Davis, CA
If you have a recipe that you
would like to share with us, please drop
us a note. Thank you!
To: The
Nut Factory:
Thank you so much! I lost my recipe for peanut
brittle and found yours on the internet. This
was the same recipe as the one I had and makes
the very best peanut brittle.I just could not
remember the temperatures on the recipe.
I made a batch last night using fresh shelled
Pecans and WOW what a treat. The taste of this
Pecan brittle is out of this world.I don't know
if you have tried this yet but if not please
do.
Terry
D
Naples
Fl.
|
|
| |
Nougat Centers
A traditional candy core
2 cups white sugar
1 cup water
1 cups light corn syrup
2 cups raw Spanish
peanuts
1/2 tsp. salt
2 Tbsp. butter
2 tsp. baking soda
|
Heat and stir sugar, syrup and water in a heavy 3-quart
saucepan until the sugar dissolves. Add salt. Cook
over medium heat to soft ball stage (234 degrees).
Add peanuts at 250 degrees. Cook to hard crack stage
(290 degrees), stirring often. Remove from heat.
Quickly, stir in butter and soda. Beat to a froth
for a few seconds. Pour at once onto 2 well-buttered
15-1/2x10-1/2x1-inch pans, spreading with spatula.
If desired, cool slightly and pull with forks to stretch
thin. Break up when cold.
Yield: About 1-1/2 pounds of peanut brittle.
|
read
on more peanut facts
Peanut Brittle Recipe
Original Message-----
Subject: peanut brittle, of course!
This is a very simple recipe from my husband's family. what
makes it so delicious is how light and airy it is and not at
all sticky. You achieve this by adding the soda after you take
it off the heat.
1 cup light corn syrup
1 cup granulated sugar
1 tablespoon butter
1/4 teaspoon salt
raw peanuts
(however many you like)
1 heaping teaspoon baking soda
put all the ingredients, except the peanuts and soda, in a deep
sauce pan. Put on medium heat. stirring constantly until sugar
dissolves. Now add the peanuts. Stirring at all times, take
mixture to 290 on a candy thermometer. Remove from heat and
stir in one heaping teaspoon baking soda (make sure baking soda
is fresh). Now pour out on a greased cookie sheet. do not tip
cookie sheet to thin, this peanut brittle is best when thick
which makes it more airy.
Ginny - Bradonton, Florida
* *
* * *
* * *
* * *
*
Hello,
I've been considering making brittle for several years.
I decided to
look online for a recipe. The recipe from Ginny in Florida
is perfect!
I got excellent candy from the first batch!!
Thanks
Catherine in Davis, CA
If you have a recipe that you would like to share
with us, please drop
us a note. Thank you!
To: The
Nut Factory:
Thank you so much! I lost my recipe for peanut brittle and found
yours on the internet. This was the same recipe as the one I
had and makes the very best peanut brittle.I just could not
remember the temperatures on the recipe.
I made a batch last night using fresh shelled Pecans and WOW
what a treat. The taste of this Pecan brittle is out of this
world.I don't know if you have tried this yet but if not please
do.
Terry D
Naples Fl.
|
|
|
|
|
| Tip of the
day A sunflower "house"
can be quite a summer delight. Pick a spot in full sunlight and plant a 6' x 9'
rectangle of sunflower plants.. leave a door opening. Dig a trench several
inches deep on the outside of the plants for irrigation.
With each sunflower seed, plant a seed of morning glory. As the sunflower
grows, the morning glories should wind up the stalks.
Soon you'll have a bee attracting spectacle of yellow and blue.
Once the sunflowers reach 4-5 feet tall, lace string loosely back and forth between the
sunflower stems. The result will look like a spider web.
The morning glories should climb across the string, creating a roof for the house. |
Apple Strudel
Our
favorite recipes
apple strudel is
a traditional European specialty
1 cups sweet
Monucca raisins
1 tablespoon rum or apple cider
4 medium apples
3 tablespoons lemon juice
2/3 cup sugar
1/2 cup grated
hazelnuts or grated
almonds
6 tbsp sour cream
pastry:
1 pound pkg frozen phyllo
(filo) dough
1/2 cup butter, melted
1/4 cup powdered sugar
Soak raisins in rum or cider 3 hours. peel and finely slice apples.
Sprinkle with lemon juice.
Thaw filo dough. Preheat oven to 400 degrees. Grease large baking sheet.
Combine soaked raisins, sugar, nuts, sour cream, and cinnamon. Add to apples, toss
mixture.
Take one sheet filo dough - keeping others sheets covered with damp cloth. Place
filo sheet on damp towel. Brush with melted butter, place another filo sheet on top,
again brush next sheet with butter. Top with third filo sheet.
Beginning one inch from edges, spread 1/3rd of the filling in a strip along one long edge
of the dough. Using towel to to help lift and roll, roll up filo dough and filling
jelly-roll style. Pinch edges to seal.
Place roll seam side down on greased baking sheet. Repeat with remaining filo dough
sheets and mixture.
Makes 3 rolls. Brush tops with butter. Bake 40 minutes until golden brown.
Cool on a rack. Serve cold. Dust with powdered sugar, cut into slices.
More recipes
|
Little known facts
Caramel and Butterscotch are made in
similar ways to toffee, as is fudge. The difference is in the degree of boiling
temperature and the ways in which they are cooled. This whole process uses high-heat to
convert sugar. Crystallization, graininess, and whether it is brittle or smooth are simply
variations of this process.
more
about candy
|
Half a century of fun
The Nut Factory started in 1952 as a roaster of peanuts. We are located in Spokane,
Washington. Over the years The Nut Factory has grown into a large snack food manufacturer.
We ship over 400 product every day to businesses everywhere throughout the United States.
Our history
|
|
|
|
