Ameristar in St. Charles celebrates the holidays with some hardcore sweetness. Executive Pastry Chef Cori Schlemmer offered this recipe so you can produce your own Peanut Brittle. PEANUT BRITTLE 1 c. Sugar 1/2 c. Light corn syrup 1/4 c. Water 8 oz. Raw Spanish peanuts 1/4 tsp. Salt 1 Tbl. Butter,unsalted 1/2 tsp. Vanilla 1 tsp. Baking soda 1. Combine sugar, corn syrup and water bring to boil. 2. Insert a cooking thermometer in the mixture. 3. At 250 degrees Farenheit, and add peanuts […]
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