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Peanut Brittle Day
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This Topic has Related Categories:
Peanuts video  /  Peanut Butter Cookies     /   Peanut Game   /   Pie Baking Store   /  
Candy   /   Halloween Candy Recipes   /   Halloween Desserts   /   Butter Facts/ recipes
Dessert recipe of the day
Happy Peanut Brittle Day!
This great photo is taken by girlieerin from flickr.com. The photo is  microwaved peanut brittle. Find the recipe at erincooks.com
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When is Peanut Brittle Day?
National Peanut Brittle Day is always January 26 each and every year.

Are there other nut & Peanut holidays?  Yes!
National Peanut Butter Day - January 24
National Peanut Month - March
Peanut Butter Cookie Day - June 12
Peanut Butter Lovers' Month - November
National Nut Day--October 22
Pecan Day--March 25
National Peanut Butter Lover's Day--March 1
National Pecan Day--April 14
National Pistachio Day--February 26
National Cashew Day--November 23
National Date-Nut Bread Day--December 22
National Date-Nut Bread Day--September 8
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What are Brittles?
Brittles are confections, usually very hard and brittle, made of caramel, or near-caramel sugar syrup, and nuts.

Peanut brittle is one of the numerous varieties of nut brittles, which consist of flat broken pieces of hard sugar candy mixed with nuts.

A mixture of sugar and water is heated to the hard crack stage corresponding to a temperature of around 300 degrees Fahrenheit (ca 150C). Peanuts are mixed with the caramelized sugar. At this point spices, leavening agents, and often peanut butter or butter are added. The hot candy is poured out onto a flat surface for cooling, traditionally a granite or marble slab. The hot candy may be troweled to uniform thickness. When the brittle cools, it is broken into pieces.

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The Nut Factory has a Traditional Peanut Brittle Recipe

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.

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