Comments on: Peanut Brittle a la Marketman

By: chick

chick — Wed, 07 Nov 2007 05:59:26 +0000

love peanut brittle, esp the one from baguio.. :) maybe i can try making it on my own.. using different kinds of nuts! i love it w/ pili too!

By: Marketman

Marketman — Wed, 07 Nov 2007 04:29:40 +0000

cc, I have a post in the archives on Good Shepherd peanut butter, follow the links to it in the main post above…

By: cc

cc — Wed, 07 Nov 2007 04:18:25 +0000

Maria Clara, you are so right, the PB from Good Shepherd Convent in Baguio is so so so so gooooodddddd! Thin and crispy and lasts for a while. I wonder how many people know this secret? MM, yours looks wonderful, but too bad you couldn’t send some over so we can have a taste test. Truly, yours looks amazing.

By: linda

linda — Tue, 06 Nov 2007 23:25:12 +0000

Another idea to include in a Christmas hamper Thanks,MM!

By: Marketman

Marketman — Tue, 06 Nov 2007 23:16:52 +0000

fried neurons, funny you should notice. We actually tried this in the sitram, with brilliant results. We did another batch in an All-Clad frying pan and nearly burned the entire batch. The Sitram definitely was better for this dish, though the All-Clad might work for other dishes… dhayL, yes use a pizza cutter while the brittle is still hardening. erleen, butter and salt would add flavor… Didi, lower the flame as you start to color the sugar and work FAST. zena, with chocolate? cool. elaine, caster will work but you may need to use a little less as it gets ore sugar in a cup since the grains are finer than regular granulated sugar. artisan chocolatier, I will definitely try your suggestion…yum, that is a holiday treat in the making! palengkera, there is no reason you can’t do this with pili nuts! chunky, thanks. I always try to make the recipe easier for a reader. Some folks email me to say they just want the recipe, don’t want any write ups, so I say go buy a bloody cookbook! :) Wyatt, thanks for the link, very interesting! K, thanks for that tip, I didn’t realize they added baking soda, those clever nuns…

By: fried-neurons

fried-neurons — Tue, 06 Nov 2007 22:38:28 +0000

tangent…

i recognize that pan… it is a sitram, right? :-)

By: dhayL

dhayL — Tue, 06 Nov 2007 22:07:47 +0000

Aha, you used pizza cutter, I was wondering how you got all nice and even cut, that’s a brilliant idea, thanks MM for the recipe!

By: erleen

erleen — Tue, 06 Nov 2007 17:12:05 +0000

I add butter to the sugar and a bit of salt. not sure how but it works!

By: Didi

Didi — Tue, 06 Nov 2007 11:06:10 +0000

I attempted to this last Christmas.. burnt the sugar twice! Hahaha… :)

By: zena

zena — Tue, 06 Nov 2007 10:53:50 +0000

Looks very nice, MM. And the photos (as usual) inspire us to head to the kitchen. I especially like the one with the sugar strands. I made it once with chocolate. I added semisweet chocolate same time as the nuts and the result was like a chocolate brickle somewhat reminiscent of the chocolate Skor.