Romana Peanut Brittle Recipe

Peanut brittle is a must have item from the north s baguio city the country s summer capital. Stir until sugar is dissolved. Step 2 combine sugar corn syrup and water in 3.

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Peanut Brittle Recipe

Mix sugar 1 cup water and the corn syrup in 3 quart saucepan.

Romana peanut brittle recipe. Romana says she was once compelled to improve her formula after a former worker leaked her recipe and manufacturing system to other peanut brittle makers in baguio. A popular product to choose was the romana peanut brittle which uses whole peanuts and the containers are really filled inside. Stir in butter and peanuts.

Set candy thermometer in place and continue cooking. Cook first 3 ingredients in a medium size heavy saucepan over medium heat stirring constantly until mixture starts to boil. One time not too long ago when i shopped for some pasalubong a store owner let me taste baguio paradise s peanut brittle and i did agree with her this one tasted much better than romana s.

Boil without stirring 5 minutes or until a candy thermometer reaches 310. Stir together the sugar corn syrup and 1 2 cup water in a medium saucepan fitted with a candy deep fry thermometer. Romana peanut brittle nomnomnom.

I saw a write up in gourmet magazine a couple of years ago about a brittle made by one of the chefs at el bulli in spain and it incorporated an interesting twist to the standard procedure of brittle making so i kept it in the back of my mind. Package this candy in a decorative glass jar tin or gift box and add a holiday decoration or bow on top. Stir frequently until temperature reaches 300 degrees f 150 degrees c or until a small amount of mixture dropped into very cold water separates.

Add peanuts and cook 2 to 3 more minutes or to 280. Peanut brittle makes the perfect gift for a friend. Dig in and get some of this crunchy and sweet peanut brittle while i read about online backup of files.

Your main enemy in your quest for brittle brittle is the tropical humidity. But my first attempt yielded delicious results so read on. Cook over medium heat stirring occasionally to 240 f on candy thermometer or until small amount of syrup dropped into very cold water forms a soft ball that flattens when removed from water.

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