1/2 cup water
1 cup corn syrup
2 cup sugar
2 lb spanish peanuts (raw)
1 tsp salt
1 tsp soda
1/2 lb coconut
Directions
Combine water, corn syrup, sugar, peanuts and salt in a heavy 4-quart
saucepan. Put in the candy thermometer and cook over high heat. Stir
frequently until temoerature reaches 290 degrees. Remove from heat
and add the soda. Stir thoroughly, then gradually stir in coconut.
Stretch with well buttered forks on a well buttered surface such as
cookie sheets. To stretch, spoon out into piles and gently pull apart.
Servings: 1 servings
Coconut-Peanut Brittle Recipe brought to you by Recipe Ideas
Categories: Candy; Fruit
The History of Recipes
It is quite possible to prove the history of recipes back into antiquity, in truth as far as the ancient Egyptians, and maybe even further. Interesting though that maybe, in the main part, these old recipes were just very basic pictorial instructions for food preparation.
During Roman times 25BC a man called Apicius compiled a collection of scripts which described recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and dessert, something that is very familiar to us today. He also recounts how the early Romans made use of many different spices and herbs, including a few that will be familiar to modern cooks such as bay, fennel and asafoetida. In the fifteenth century, the Crusaders brought back many new spices and herbs from the holy land, including spices such as coriander, basil and rosemary. The introduction of these new herbs and spices prompted an explosion in recipe publications, some of which still exist in private collections. By the arrival of the 1900s, cooking books were increasing in popularity mostly due to better eduction, leisure time and disposable income. |
We hope you enjoy this Coconut Peanut Brittle recipe.
