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
Written cooking instructions as a concept can be tracked far back into the far past, in fact as far back into history as the early Egyptians, and quite possibly further than that. Having said that, these, early recipes were just basic pictorial recipes for food preparation.
In an interesting twist, the most ancient recipe discovered, according to historians is a series of tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. Moving our culinary historical trip onwards, we find some books dating from the fourteenth century ; one book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books have no connection with the indian food that is served today, but rather accounts of the types of food on the menues of the rich people of the time. Later on, in the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from the holy land, including rosemary and coriander. These new culinary innovations led to an explosion in recipe publications, the majority of which still exist in private cookery archives. Over the succeeding few centuries, the powerful and rich strove to serve up the most exotic banquets, and consequentially the best cooks and their recipe collections were much in demand. Notwithstanding that, it was during the 19th century that haute cuisine and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collecting, trying out, and recording the recipes that were being prepared for the better households. The TV revolution gave us TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Coconut Peanut Brittle recipe.
