Kathie's Special Peanut Brittle

Peanut Brittle, either you hate it or love it. Like Opera, there is no in between.

Personally, I love it. I do not make much candy, mainly because I do not have the patience for the candy to reach hard crack. I will keep bumping the temperature until I heats quickly, and if you make candy you know, this cannot be done.

Below is a recipe from a dear friend of mine, her peanut brittle is addictive... you have been warned!

o    KATHIE'S SPECIAL PEANUT BRITTLE

2 cups sugar
1 cup light corn syrup
1/2 cup water
1 cup butter
2 cups peanuts (or any other kind of nut)
1 1/2 teaspoons baking soda

Butter 2 large baking sheets (I use the disposable kind); set aside. Butter sides of heavy 3-quart saucepan (I use the pot from a pressure cooker and find this to be the best). In pan combine sugar, corn syrup, butter and 1/2 cup water. Cook over medium-high heat to boiling, stirring constantly to dissolve sugar. Avoid splashing mixture on sides of pan.

Cook over medium heat, stirring occasionally, till candy thermometer registers 275 degrees, soft-crack stage (20 to 25 minutes). Add nuts. Continue cooking, stirring frequently (can scorch easily) till thermometer registers 295 degrees, hard-crack stage (7 to 10 minutes).

Remove from heat; remove thermometer. Quickly sprinkle soda over mixture, stir constantly. (Batter will rise like crazy). Immediately pour onto prepared baking sheets. If desired, pull candy with forks as it cools. Cool; break into pieces. Store tightly covered. Makes about 2 1/4 pounds.

The Original Hot Pockets...

Since I married a Sailor, I have lived all over the United States. Northern California though will always be home. Where I was raised, it was the perfect spot geographically to live. Within a span of three hours, I could change my view of the world.

The shortest destination was the Sacramento- San Joaquin River Delta; farthest away was the Sierra Nevada Mountain range. Want to escape to the romance of Tuscany, a short drive to the Napa Valley with a little imagination and you are there. Want the bustle of a large city or feel like escaping into Italy, China, or even Japan? San Francisco is where you have to go!

 To quote the movie, A River Runs Through it, “Water sooths my soul.” I prefer the cold waters of the Pacific Ocean, or the snowmelt on the Yuba River in Nevada County. There is nothing more soothing than lying on slab of granite, warmed by the sun and listening to the Yuba dance its way to the Pacific. 

Taylor sitting on the Manskip with Uncle Doug



If you are on the South Fork of the Yuba, you should pan for gold. This is gold country and Coloma, where the Gold Rush started is an hour away. 





http://www.empiremine.org/photos.html



Grass Valley had two of the riches gold mines in the state, the Empire and North Star mines. The Empire mine was the deepest and largest mine, extracting gold out of quartz. This type of mining attracted the tin miners from Cornwall, England, they had the technology and skills to make the Empire successful.







Kids with Daddy, Grandpa and Uncle Doug





With the miners came Cornish culture, these influences are still celebrated today. In Grass Valley, California, every Friday after Thanksgiving through December 17, the city has Cornish Christmas. Among the festivities is the Cornish Gold Miner Choir. Some of the current choir members are descendants of the original Cornish gold miners.



Empire Mine State Park, Grass Valley, CA



Grass Valley also celebrates St Piran’s Day, which is held in the spring. St Piran’s Day is the day to celebrate the Patron Saint of Cornwall, the patron saint of tin miners. On this day, Grass Valley holds the Pastie (Pass-TEE) Olympics. The games are centered on Cornish foods; one game is the Pastie shot put.

The Cornish miners, brought with them Pastie’s. Pastie’s are the original “Hot Pocket” we know today. The miners need easily portable, filling meat and potato meals, that could be warmed while working in the cool, dampness of the mine. The miners would warm their Pastie atop of a candle and then enjoy their meal.



Aunt Mo, and the kids



You can try a traditional Pastie at Marshall’s. Marshall’s has been in the same location on Mill Street for 43 years. If you live in the Bay Area and travel to Lake Tahoe or Reno, you have to stop and get lunch, forget the fast food chains. You will start to crave these flakey, little gems. I would even say on your way back down the mountain, you will stop and get a few dozen to take home with you.

My Aunt and Uncle have lived in Grass Valley, for over 30 years and I always enjoyed my visits in Nevada County. My cousin, Tamara has entered her Vegetarian recipe in the Pastie making contests. Since I now live in North Carolina, and have not been home in eight years, she was sweet enough to send me her recipe to share with you. I hope you enjoy it!

Tamara’s Vegetarian Pastie

Ingredients:

I use a basic Pie Crust recipe from Betty Crocker

Quantities are based on personal preference

3 – 4 medium size zucchini

1 – 2 carrots

½ or more or less Yellow onion, shredded or if you have a Cuisinart use the shredder on that

2 or 3 medium size potatoes, I slice thick about ¼” or more

Directions:

Mix all the above together, I only season with salt and pepper

Roll out pie crust about 7” round, butter crust, layer potatoes and veggie mixture on HALF the crust.

Fold crust over and roll to seal the edge.

These can be made smaller if wanted.

Cook in 350 degree oven until golden brown. Serve hot, with catsup, malt vinegar or? (Kyrie enjoys soy sauce on hers)