View Full Version : Christmas Candy
12-19-2007, 10:53 AM
I will start a new thread called Christmas Candy, if that is ok with everyone. I really had a question, but thought may others would too.
My Question is regarding home made peanut brittle. All my recipes call for raw peanuts. But Inoticed when I break up the brittle a lot of these peanuts fall out. It is like they don't really stick in the brittle. If anyone out there makes this, what type of peanuts to you use? Or do you roast or pre cook your peanuts first?
12-19-2007, 04:42 PM
I use pecans or walnuts and have used cashews. I don't care for peanuts. The brittle is delicious with other nuts. And these nuts stay where they belong.
12-30-2007, 03:14 PM
This is a delicious recipe if you like truffle type candy. Grand Marnier is kind of costly, but you could buy one of the 'airplane' size bottles from the liquor store. I treat myself to a bottle once a year a Christmas!!!
Grand Marnier Truffles
8 ounces of white chocolate melted with ¼ cup Grand Marnier Liquor
½ cup ( 1 stick) butter, softened
¾ cup pulverized Vanilla Wafers
2 cups finely chopped walnuts or pecans
Melt chocolate with Grand Marnier over low heat, stirring constantly. Whisk in the butter, a little at a time, until mixture is smooth and butter is melted. Beat in pulverized cookies. Chill mixture in refrigerator until firm, about 2 hours.
Dig into the mixture with a small scoop or spoon, gather up some of the mixture and roll between the palms of ‘clean’ hands, like making small meat balls. Roll balls in finely chopped nuts. Keep covered in refrigerator until serving time. Serve in frilled paper cups. This really has a good flavor.
I keep in a small tin and set out before serving time, so it can come to room temp. for more flavor. I serve in a footed compote dish.
01-22-2008, 06:26 AM
Thanks for starting this thread. I know I haven't been around much to take care of things in the Recipe department. I'm hoping to be around more soon.
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