,

Microwave Peanut Brittle

The best way to make peanut brittle is on the stove top.  If you must use the microwave this recipe is consistently good.

Microwave Method Peanut Brittle

Microwave Method Peanut Brittle

Ingredients

  • 1-1/2 cups Gurley's raw Spanish peanuts
  • 1 tsp. butter
  • 1/2 cup light corn syrup
  • 1/8 tsp. salt
  • 1 tsp. vanilla extract
  • 1 tsp. baking soda
  • 1 cup granulated sugar

Instructions

  1. Combine peanuts, sugar, syrup, and salt in a 2-1/2 quart microwave safe container.
  2. 700 watt oven: Microwave 4 minutes on HIGH POWER; stir, microwave 4 minutes longer on HIGH POWER. Stir in butter and vanilla. Microwave 2 minutes longer on HIGH POWER.
  3. 1200 watt oven: Microwave 4 minutes on 60 PERCENT POWER; stir; microwave 4 minutes longer on 60 PERCENT POWER. Stir in butter and vanilla. Microwave 1 minute longer on 60 PERCENT POWER.
  4. 1500 watt oven: Microwave 4 minutes on 50 PERCENT POWER; stir; microwave 4 minutes longer on 50 PERCENT POWER; stir in butter and vanilla. Microwave 1 minute longer on 50 PERCENT POWER.
  5. ***Add baking soda and quickly stir until light and foamy. Immediately pour onto lightly greased baking sheet to 1/4 inch thickness. When cool, break into pieces. Store in airtight container
  6. ***NOTE: Any cooking time adjustments necessary for lower or higher watt ovens must be made before adding baking soda.

,

Sweet & Salty Peanuts

Simple recipe makes outstanding candied peanuts.

Sweet & Salty Peanuts

Sweet & Salty Peanuts

Ingredients

  • 1 1/2 cups sugar
  • 3/4 cup water
  • 2 tbsp maple flavoring
  • 2 - 8oz. packages Gurley’s raw Spanish peanuts
  • 1/2 tsp salt

Instructions

  1. Preheat oven to 350F.
  2. In a large saucepan, combine first four ingredients.
  3. Cook and stir over medium heat for 20 minutes or until most of the liquid is absorbed.
  4. Spread onto a greased 15” x 10” x 1” pan; sprinkle with salt.
  5. Bake for 24-26 minutes stirring every 6 minutes.
  6. Remove to a wax paper-lined cookie sheet to cool.
  7. Store in an airtight container.

, ,

Lynn’s Black Hills Brownies

My Sister-in-Laws sister, Lynn, brought these to a family gathering.  It took a lot of prodding to get the recipe out of her.  Do your first batch with double frosting the way Lynn always does. Read more

,

Ginny’s Blue Ribbon Peanut Brittle

The best way to do peanut brittle is on the stove top.  This is the best recipe we’ve ever come across.

GINNY’S BLUE RIBBON BRITTLE

GINNY’S BLUE RIBBON BRITTLE

Ingredients

  • 1 cup corn syrup
  • 1 cup sugar
  • 1 tbsp butter
  • ¼ tsp salt
  • 2 cups Gurley’s Raw Peanuts
  • 2 tsp baking soda (make sure it’s fresh)

Instructions

  1. Lightly grease a cookie sheet and set aside.
  2. Put corn syrup, sugar, butter and salt in a 4-qt saucepan.
  3. Put on medium heat stirring constantly until sugar dissolves.
  4. Add the peanuts (keep stirring constantly) and take mixture to 290° on a candy thermometer. Remove from heat and stir in baking soda.
  5. Pour on prepared cookie sheet. Don’t spread too thin. This brittle is best when left at least ¼” thick.
  6. Let cool, break up and enjoy.

,

Walnut Cinnamon Yeast Bread (Iowa State Fair Winner!)

2016 Iowa State Fair winner and for good reason.  Absolutely delicious toasted and spread with a little butter and honey.

Walnut Cinnamon Yeast Bread (Iowa State Fair Winner!)

Walnut Cinnamon Yeast Bread (Iowa State Fair Winner!)

Ingredients

  • 5 1/2 cups flour
  • 2 pkgs. regular dry yeast
  • 1/3 cup butter
  • 2 cups whole milk
  • 1/3 cup sugar
  • 2 Tbsp. honey
  • 2 tsp. salt
  • 2 eggs (room temp.)
  • 1-5oz. pkg. Gurley's walnuts (chopped very small)
  • 1 Tbsp. cinnamon
  • 1 egg white

Instructions

  1. In large mixer bowl combine 2 1/2 cups flour and the yeast. In saucepan, combine butter, milk, sugar, honey and salt. Heat till warm (115-120°). Add this liquid mixture to mixer bowl and beat thoroughly. Add the eggs and another 2 1/2 cups of flour and beat well. Add the walnuts, cinnamon and remaining 1/2 cup of flour and beat until dough is stiff. Turn out on floured surface, knead 4 minutes. Place in very large bowl - cover - let rise double. Punch down and divide into 2 equal portions. Shape loaves, place into greased 9 x 5 inch loaf pans. Whisk 1 egg white with 1 Tbsp. water and use to brush atop loaves. Let rise until light. Bake at 350° 45-50 minutes. Remove from pans and cool on rack.

Chocolate Coconut Balls

These dark chocolate coconut balls look like cute truffles. Read more

Pignoli & Pasta

The secret to the rich flavor of this pasta begins and ends with incredible flavor of roasted Gurley’s pine nuts.  Customer Dave P. provided this recipe that is a winner! Read more

Decadent Cookies

Macadamia nuts add a distinctly adult flavor to these classic cookies. Read more

Pumpkin Bread

This moist, quick pumpkin bread is made from canned pumpkin, resulting in a stronger pumpkin taste. Of course Gurley’s Walnuts give it that final taste of the Harvest Season. Read more