MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Peanut Brittle
Categories: Candy
Yield: 1 1/2 pounds

1 c Light or dark corn syrup
1 c Sugar
1/4 c Water
2 tb Margarine
1 1/2 c Salted peanuts
1 ts Baking soda

Combine corn syrup, sugar, water and margarine in heavy 2 qt
saucepan. Cook over medium heat, stirring constantly until sugar is
dissolved and mixture comes to boil. Continue cooking without
stirring until temperature reaches 280 F or until a small amount of
mixture dropped into very cold water separates into threads which are
hard but not brittle. Gradually stir in salted peanuts so mixture
continues to boil. Cook, stirring frequently, until temperature
reaches 300 F or until small amount of mixture dropped into very
cold water separates into threads which are hard and brittle. Remove
from heat. Add baking soda; blend quickly, but thoroughly.
Immediately turn onto heavily greased baking sheet. Spread mixture
evenly to edges of baking sheet with a greased metal spatula. Cool.
Break into pieces.

Recipe by Homemade Candy, Sweet & Dandy Cookbook by Best Foods

Recipe FROM: https://www.gutenberg.org/ebooks/71160/

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Ben Collver wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Peanut Brittle
Categories: Candy
Yield: 1 1/2 pounds

Have you ever tried cashew nuts in place of the goobers?

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cashew Nut Brittle
Categories: Desserts, Candies, Nuts
Yield: 2 Pounds

2 c Granulated sugar
1 c Light corn syrup
1 c Unsalted butter
1/2 c Water
3 c Unsalted raw cashew nuts;
- coarse chopped *
2 ts Baking soda
1 ts Vanilla extract

Butter 2 baking sheets and set aside. Butter the
sides of a 3-quart saucepan, and add the sugar,
corn syrup, butter, and water. Stir over low heat
until the butter has melted. Increase the heat and
bring the mixture to a boil. Continue cooking over
moderate heat, without stirring, for about 20
minutes, until the temperature reaches 275ºF/135ºC
(soft-crack stage) on a candy thermometer. Add the
cashew nuts and continue cooking for about 5
minutes, until the candy thermometer registers
295ºF/146ºC (hard crack stage.) You may stir
occasionally, if necessary.

Remove from the heat and immediately sift the
baking soda evenly over the surface. (Be
careful---the syrup will foam up.) Add the vanilla
and stir to distribute the soda and vanilla
throughout the mixture.

Pour at once onto the prepared baking sheets. Tilt
the sheets to spread the brittle about 1/2-inch
thick. Allow to cool until firm. Break the brittle
into pieces and store in an airtight container.

Variation: Peanuts or other nuts can be added
instead of the cashews, or you can use a
combination of several nuts. Always choose the raw
unsalted nuts that are available in health-food
and speciality stores. * The nuts will cook and
"toast" when added to the hot syrup.

* I have used salted, roasted cashew halves and
pieces quite successfully in this recipe. Also
slivered almonds. - UDD

Recipe from: Dottie Cross

Makes about 2 pounds.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

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Re: Re: Peanut Brittle
By: Dave Drum to Ben Collver on Sat Jan 06 2024 06:25:00

Title: Peanut Brittle

Have you ever tried cashew nuts in place of the goobers?

Not yet, but i would like to try it.

Once i was given some pistachio brittle and i liked that even better than peanut brittle.
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Ben Collver wrote to Dave Drum <=-

Title: Peanut Brittle

Have you ever tried cashew nuts in place of the goobers?

Not yet, but i would like to try it.

Once i was given some pistachio brittle and i liked that even better
than peanut brittle.

I've a recipe using black walnuts that sounds/looks/mentally tastes interesting. Black walnuts are hard to come by and expensive if you
buy them - due to the hand labour involved in getting at the nut meats.

English walnuts are more like pecans in shape/size. Black walnuts have
a thick corrugated shell and once that is cracked open the nut meats
must be dug out of the internal convolutions with specially designed
nut picks. And the flavours are different.

Here's a link to a short video to show what's involved (if you don't
already know)

http://tinyurl.com/BLACK-WALN-UT

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Buttery Black Walnut Brittle
Categories: Candies, Holiday, Nuts
Yield: 24 Servings

1 c Sugar
1/2 c Corn syrup
1/4 c Water
1/2 c Butter (no substitutes)
1 1/2 c Black walnuts
1/2 ts Baking soda

In a saucepan, cook sugar, corn syrup and water until
sugar dissolves and mixture comes to a boil. Add butter;
cook until mixture reaches 280-|F on a candy thermometer.

Stir in walnuts; cook until 300-|F (hard crack stage).
Remove from the heat and stir in baking soda. Spread
immediately into a greased 15" x 10" x 1" baking pan.

When cool, break into pieces.

Yield: 1 1/4 pounds.

Uncle Dirty Dave's Archives

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Re: Re: Peanut Brittle
By: Dave Drum to Ben Collver on Sun Jan 07 2024 06:00:00

The last time i harvested and processed black walnuts was in 2017.
I think i produced 1 or 2 cups of black walnut meats using a
hammer and a flat chunk of concrete. It took HOURS and i think i
put them into some kind of cake or fruit bread. I do not feel
inclined to repeat that experience any time soon. A friend told
an interesting story though:

He said that you can put the black walnuts in a thick burlap bag
and clobber them with a mallet to crack all of shells. Then pour
them into a cauldron, fill it with water, and put it on a large
wood stove and let that simmer for a week. He said the fats float
to the top, which you can skim off and put in a jar, and walla,
you have black walnut butter.

I read that they used to make hair dye out of the hulls. I read
that it functions pretty well, but it doesn't last very long.
One would need to re-dye their hair pretty frequently.

I have also heard that black walnuts are produced commercially
for specialty baking, and that the shells are crushed and
stuffed into the little dealybobbers that hang from pin
cushions, which are used to sharpen needles.

I've also heard that the hulls are a natural land-side source
of iodine.

That's what i have to contribute on the subject of black walnuts.
:-)
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Ben Collver wrote to Dave Drum <=-

The last time i harvested and processed black walnuts was in 2017.
I think i produced 1 or 2 cups of black walnut meats using a
hammer and a flat chunk of concrete. It took HOURS and i think i
put them into some kind of cake or fruit bread. I do not feel
inclined to repeat that experience any time soon. A friend told
an interesting story though:

Then you are aware what a PITA processing black walnuts can be.

He said that you can put the black walnuts in a thick burlap bag
and clobber them with a mallet to crack all of shells. Then pour
them into a cauldron, fill it with water, and put it on a large
wood stove and let that simmer for a week. He said the fats float
to the top, which you can skim off and put in a jar, and walla,
you have black walnut butter.

My grandfather built a trough-like deal out of old barn wood and would
put the just picked/harvested, green hulled walnuts in the bottom then
drive his pickup back and forth over them to get down to the hard shell
kernel. Then the fun of cracking that hard shell and picking the nut
meats from it began.

I read that they used to make hair dye out of the hulls. I read
that it functions pretty well, but it doesn't last very long.
One would need to re-dye their hair pretty frequently.

I did not know that. I know that in the 1800s walnut juice (from the
outer covering was used as a cloth dye. It was considered permanent. https://www.fiberartsy.com/how-to-naturally-dye-yarn-with-black-walnuts-update/

I have also heard that black walnuts are produced commercially
for specialty baking, and that the shells are crushed and
stuffed into the little dealybobbers that hang from pin
cushions, which are used to sharpen needles.

Ground black walnut shells used to be added to rubber for recapping
snow tires. To give added traction. I'm not aware of any recappers
still in business for passenger car tires.

This link https://midwesterner.org/how-to-make-black-walnut-butter/
will take you to the very informative page from which I harvested this
recipe .....

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Black Walnut-Bourbon Butter
Categories: Nuts, Booze, Condiments
Yield: 4 half-pints

5 c (1 lb.) black walnut pieces
1 ts Kosher salt
1/2 c Sorghum molasses
5 tb Canola or walnut oil; more
- for topping jars
1/4 c + 1 tb bourbon; such as
- Watershed or Cedar Ridge
10 Drops Terra Spice Bourbon
- Extract (opt)

Soak walnuts in enough hot water to cover for 30
minutes. While nuts soak, set the oven @ 400ºF/205ºC
Sterilize glass jars-either 4 8-oz. jars, 2 pint jars,
or 1 quart jar - and their lids and bands.

When walnuts are done soaking and the oven is heated,
drain the nuts and spread them in a single baking on a
sheet pan. Toast walnuts for about 10 minutes, stirring
halfway through. Take care not to let them burn. When
your kitchen fills with the faint aroma of toasted black
walnuts, they are ready.

Remove the toasted walnuts from the oven and carefully
remove the nuts to a plate, allowing them to cool for
several minutes. Then, add the walnuts and the remaining
ingredients to a food processor and pulverize until
smooth. Add more water if necessary to achieve a thick
but flowing paste.

Carefully pack the walnut butter into sterilized jars,
making sure to eliminate any air pockets. Place 1-2
tbsp. oil on top of the walnut butter. Secure the lids
and bands on each jar, then refrigerate. The black
walnut butter will keep for 4 weeks in the refrigerator.

RECIPE FROM: https://midwesterner.org

Uncle Dirty Dave's Archives

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I've also heard that the hulls are a natural land-side source
of iodine.

Yeah, mostly from the green hulls surrounding the actual nut.

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Re: Walnuts was: Peanut Britt
By: Dave Drum to Ben Collver on Mon Jan 08 2024 05:28:00

Ground black walnut shells used to be added to rubber for recapping
snow tires. To give added traction. I'm not aware of any recappers
still in business for passenger car tires.

That's a cool story, thanks for sharing it!

When i was a kid, the tire change places would sell used & patched
truck inner tubes for $5 to people who wanted to float down the
river. They no longer do this, and i suspect it is due to liability
issues.

This link https://midwesterner.org/how-to-make-black-walnut-butter/
Title: Black Walnut-Bourbon Butter

Cool site and recipe, thanks! I'd eat that.
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Ben Collver wrote to Dave Drum <=-

Ground black walnut shells used to be added to rubber for recapping
snow tires. To give added traction. I'm not aware of any recappers
still in business for passenger car tires.

That's a cool story, thanks for sharing it!

When i was a kid, the tire change places would sell used & patched
truck inner tubes for $5 to people who wanted to float down the
river. They no longer do this, and i suspect it is due to liability issues.

More likely due to most trucks running tubeless tires. Might check with
your local John Deere dealer, though.

This link https://midwesterner.org/how-to-make-black-walnut-butter/
Title: Black Walnut-Bourbon Butter

Cool site and recipe, thanks! I'd eat that.

I thought the site was well done. And I learned something new thare so
it made that day a good day. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Black Walnut Cottage Pudding
Categories: Desserts, Puddings, Nuts
Yield: 1 Pudding

1/4 c Butter
1/2 c Sugar
1 Egg; well beaten
1/4 ts Salt
1 c Milk
2 c All-purpose flour
3 ts Baking powder
1/2 c Chopped black walnuts
1/2 ts Vanilla flavoring

Cream butter with sugar. Add egg. Beat thoroughly.
Sift flour, measure and sift with baking powder and
salt. Add alternately with milk to first mixture.
Add walnuts and flavoring. Mix thoroughly and pour
into shallow, well-oiled baking pan. Bake in moderate
oven (375ºF/190ºC) 30 minutes.

Serve with vanilla or hard sauce.

RIOTTE, Louise; The Complete Guide to Growing Nuts:
Taylor Publishing Company. Dallas, Texas. 1993

MM Format by John Hartman - Indianapolis, IN 30 May 1997

Uncle Dirty Dave's Archives

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