Game Day Provisions 101: Pumpkin Spice Peanut Brittle

How To Make Peanut Brittle By Chef Rebecca Gordon Buttermilk Lipstick Tide & Tigers Today Tailgating Hostess expert alabama auburn football raycom media sports food snacks candy dessert tailgate partyGame Day Entertaining

How To Make Candy From Scratch

Good Day Alabama
{watch the tutorial}

When sugar & liquids such as water or milk are combined & cooked down into various syrup stages, you are well on your way to hand crafting some of the South’s most iconic reception, holiday & celebratory event offerings. Divinity, fudge, pralines & nut brittles are truly some of the easiest treats to make in your own kitchen. In many cases, the only major equipment needed is a heavy bottomed pot, a spoon, a pan & a candy thermometer– the thermometer will take the guess work out of knowing when to pull the mixture off of the heat.

The Vintage Visuals

As the syrup cooks, it can also be tested the old-fashioned way to determine whether or not you have reached the correct temperature for the candy in which you’re making. How the syrup responds once it’s dropped into a cup of water can give you clues as to what stage you have reached. It basically boils down to the percentage of sugar remaining due to the amount of evaporation that has taken place which can further be gauged by the size of the bubbles over the surface of the mixture as it cooks. The amount of steam still escaping out of the pot is another visual indicator that can provide solid information as to whether you should pull the pot from the heat or not. Use the temperatures & tips below to determine the stage you have reached in the candy making process when preparing some of your cherished heirloom recipes.

How To make pumpkin spice peanut brittle by rebecca kracke gordon buttermilk lipstick chef southern game day hostess Tide & tigers Today Tailgating Hostess Tailgate Party Expert alabama auburn football Raycom Media WBRC Fox 6 Birmingham

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickPumpkin Spice Peanut Brittle
makes about 1 1/3 lb

Some recipes call to use unsalted raw peanuts that are added early in the cooking process. You’ll find others with dry roasted, salted peanuts stirred in closer to the end of cooking. This method is a little more straightforward but be sure to work quickly for the best results.

1 1/2 cups sugar
1/2 cup light corn syrup
1/4 cup water
1 tsp baking soda
3/4 tsp pumpkin pie spice
1 cup salted, dry roasted peanuts
1/2 cup roasted pumpkin seeds
1 Tbsp butter

Lightly grease a half sheet pan.

Stir together the sugar, the corn syrup & the water
in a 3 1/2-quart saucepan until blended.
Do not stir again while over the heat.
Attach a candy thermometer to the side of the pan.

Stir together the soda & the spice in a small ramekin.
Toss together the peanuts & the pumpkin seeds in a medium bowl.
Set aside.

Bring the sugar mixture to a boil over Medium-High heat.
Cook until the thermometer registers 290 degrees, about 8 minutes.
Remove the saucepan from the heat.

the sugar will begin to turn amber in color
you may notice the color change only on one side of the pot

once removed from the heat
it will continue to darken & cook to the hard crack candy making stage
until the additional ingredients are stirred into the mixture

Swirl the sugar mixture to even out the color.
Add the butter. Stir in the soda & spice mixture.
Quickly fold in the peanuts & the pumpkin seeds.

the mixture will bubble vigorously
be extremely careful

Quickly turn the mixture out onto the prepared half sheet pan.
Spread the candy to 1/8-inch thickness with a small offset spatula.
Cool completely. Break the candy into pieces.

The Clean Up

Candy making is sticky business.
Fill the saucepan with water & place it back on the stove eye.
Submerge any utensils used & bring the water to a boil.
Any remaining sugar syrup will disintegrate during the process.

Game Day Entertaining: Tailgating Recipes Crafts & Party Ideas By Rebecca Gordon Buttermilk Lipstick Sports Entertaining Southern Hostess TV Cooking Personality Birmingham Alabama Tide & Tigers Today Tailgate Host WBRC Fox 6FROM THE KITCHEN OF BUTTERMILK LIPSTICK

{testing notes}

Game Day Entertaining: The South's Essential Tailgating Guide By Rebecca Gordon Buttermilk Lipstick Tv Cooking Personality Editor-in-Chief Southern Lifestyle Tailgating & Cooking Brand Pastry Chef Author Writer Tide & Tigers Today Game Day Hostess WBRC Fox 6 Birmingham AlabamaHow To Make Candy From Scratch

Take the guess work out of the process.
Use these temperatures, tips & clues to make your very best batch ever.

How To Make Candy from scratch peanut brittle candy making stages guide rebecca gordon buttermilklipstick tailgating expert chef author buttermilklipstick alabama auburn football tide & tigers today tailgating hostess game day southern recipes dessertThe Quick Reference Candy Making Guide
Essential temperatures & candy stages

Boiling Point
212 degrees

Simple Syrup
A simple syrup is created when water & sugar are brought to a boil & cooked until the sugar granules dissolve. It can be used to sweeten iced tea & cocktails or brushed over spongy, genoise cake layers to help provide moisture. You can steep split vanilla bean pods or fresh mint once the mixture is pulled from the heat to add an extra flavor boost.

230 to 234 degrees

Dessert Sauces
The syrup will literally form threads when dropped into water. They will not compress & form a ball.

Soft Ball
234 to 240 degrees

Pralines * Old-Fashioned Chocolate Fudge * Fondant
The syrup forms a soft ball when dropped into water but flattens out once removed.

Firm Ball
242 to 248 degrees

The syrup forms a firm ball when dropped into water that retains it’s shape once removed. It’s a pliable mass that can flatten if pressed.

Hard Ball
250 to 268 degrees

Divinity * Nougat * Marshmallows
The syrup will form a ball when dropped into water & hold its shape when removed yet it will still be pliable. You can change the shape with pressure.

Soft Crack
270 to 290 degrees

Candy Apples * Taffy
The syrup forms hard, pliable threads when dropped into water & when removed, they will be flexible before cracking.

Hard Crack
300 to 310 degrees

English Toffee * Peanut Brittle * Lollipops
The syrup forms brittle threads once dropped into water.

Tailgating Expert Rebecca Gordon Buttermilk Lipstick Tailgate Party Crafts Recipes Cooking Lessons Tide & Tigers Today Game Day Hostess Fox 6 Birmingham WBRC Raycom Media Sports Alabama Auburn Football Snacks Food Tailgatingetc

Game Day Entertaining 101
visit this post for more details & tailgating party inspiration

Game Day Crafts 101: Defensive Snack Box

Score a sweet victory under the tailgating tent.
Tuck the Pumpkin Spice Peanut Brittle in a delightful box filled with team spirit.

music to your ears
“Steal My Heart Away” Van Morrison

social butterfly
instagram: buttermilklipstick
facebook: Buttermilk Lipstick
twitter: Buttermilk Lipstick@ButtermilkLips
{college football} Rebecca Gordon@TidefanFare
pinterest: Buttermilk Lipstick
Rebecca Gordon

Be sweet.

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

No comments yet.

Leave a Reply