RECIPE ORGANIZATION CATEGORIES RECIPES

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PEANUT BRITTLE RECIPE | ALTON BROWN | FOOD NETWORK



Peanut Brittle Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories     dessert

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 cups

Number Of Ingredients 7

1 1/2 cups lightly salted, roasted peanuts
1/2 teaspoon cinnamon
1/2 teaspoon cayenne pepper
3 cups sugar
1 1/2 cups water
Vegetable oil, for coating the saucepan
Softened butter for spatula

Steps:

  • In a small bowl combine peanuts, cinnamon, and cayenne. Set aside.
  • Brush the inside of a medium sized heavy saucepan with vegetable oil. Add the sugar and water to the saucepan, cook over high heat, stirring occasionally with a wooden spoon, until it comes to a boil. Stop stirring, cover and cook for 3 minutes. Uncover, reduce heat to medium, and cook until the sugar is a light amber color. Stir in peanuts. This will greatly reduce the temperature of the sugar so work quickly. Once evenly mixed, pour mixture onto a sheet pan lined with a silicone baking mat or buttered parchment paper. Using a buttered spatula, spread thin. You will have to work quickly when pouring out and spreading the mixture in the pan. If necessary, in order to achieve single layer of peanuts, top with second sheet pan whose underside has been buttered. Cool completely and then break into pieces.

CRANBERRY SAUCE RECIPE | ALTON BROWN | FOOD NETWORK



Cranberry Sauce Recipe | Alton Brown | Food Network image

Alton Brown's foolproof Cranberry Sauce recipe for Food Network requires just four ingredients and ten minutes of prep time.

Provided by Alton Brown

Categories     side-dish

Total Time 12 hours 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 to 8 servings

Number Of Ingredients 4

1/4 cup freshly squeezed orange juice
1/4 cup 100 percent cranberry juice, not cocktail
1 cup honey
1 pound fresh cranberries, approximately 4 cups

Steps:

  • Wash the cranberries and discard any soft or wrinkled ones.
  • Combine the orange juice, cranberry juice and honey in a 2-quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes. Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Do not cook for more than 15 minutes as the pectin will start to break down and the sauce will not set as well. Remove from the heat and allow to cool for 5 minutes.
  • Carefully spoon the cranberry sauce into a 3 cup mold. Place in the refrigerator for at least 6 hours and up to overnight.
  • Remove from the refrigerator, overturn the mold and slide out the sauce. Slice and serve.

RECIPE - WIKIPEDIA
Several recipes have survived from the time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which includes the cooking instruction of more than 130 different dishes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Recipe …
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