Welcome to the Road to California Blog

Last week, we shared Carolyn’s holiday tradition of making candy. This week, we are sharing another recipe from Carolyn–her out of this world Peanut Brittle. This recipe has also been adapted from the 1970 edition of Homemade Candy published by the food editors of Farm Journal.

If you have ever tried to make peanut brittle, you know it can be tricky.  Because Carolyn has made this recipe so many times, she has definitely perfected the technique that can make it easy for anyone willing to try. Just as with her Double Almond Crunch, you want to make sure you have an accurate candy thermometer before starting. Also, gather all of your ingredients and have them ready before you start.  This includes spreading out a very large piece of heavy duty aluminum foil on your work area, that has been buttered. Your preparation will make all the difference!! 

Carolyn’s Peanut Brittle  

2 cups sugar

1 cup light corn syrup

1 cup water

1 cup raw Spanish Peanuts

1/4 teaspoon salt

3 tablespoons butter (not margarine)

3 teaspoons baking soda

Place peanuts in a shallow pan and bake in a slow (250 degrees) oven while the candy cooks.  

Combine sugar, corn syrup, and water in a heavy saucepan. Cook slowly over medium heat, stirring constantly until sugar is dissolved. Continue cooking until the mixture reaches soft ball stage (236 degrees)

Add peanuts and salt; cook to just beyond the soft crack stage (290 to 300 degrees).

Add butter and soda, stirring to blend. Mixture will foam so watch out!!!

Pour candy mixture in an oval shape onto the large sheet of heavy duty aluminum foil that is well buttered.  Leaving the center of the candy clear helps in stretching the brittle.

 Allow candy to cool enough so that you can work with it — about 5 minutes.  Lift and pull edges to stretch as thin as possible.

When cold, break in to pieces. Makes about 2-1/4 pounds. 

Collectibles are every where during the holiday season.  There are just so many wonderful items available to collect that expresses the Christmas Spirit. Ever since 1990, Carolyn has collected Byers’ Choice Carolers.  These recognizable dolls are manufactured by the Byers Family in Pennsylvania. In producing the carolers, the company holds the record for the largest use of wire coat hangers in the United States.  While all the dolls share the distinctive wide open mouth, each doll is unique, being individually crafted by one of a team of over 80 artisans at the factory.

Carolyn began collecting the Buyers’ carolers simply because she liked them. Each year, she would add a few more dolls to her collection. Today, she boasts having more than 200 dolls!!!  She had to stop purchasing them around 5 years ago because she ran out of room to store them all.

During the Christmas season, Carolyn displays her dolls into festive groupings throughout her house:   

One of Carolyn’s favorite sets, are her original Salvation Army Carolers. Each doll is an original of the collection.  If you look carefully, Carolyn’s mother created a sidewalk for the carolers to stand on.  Made of flat rocks glued to a piece of canvas, the dolls appear to be standing on their trademark street corner. So clever!!!

Carolyn has also branched out in collecting some of the other Byers Choice holiday dolls. She has displays for Fourth of July, Halloween and Thanksgiving. But the Christmas carolers are her favorite. Nothing says Merry Christmas more in the Reese family than Carolyn’s Byers’ Choice Carolers.

What do you collect for your holiday pleasure?

One of the best part of the holidays is spending time revisiting family traditions.  For Carolyn, that means making candy. Each year, Carolyn makes her trademark Double Almond Crunch and Peanut Brittle for family and friends. And in the spirit of Christmas, Carolyn has graciously offered to share her recipes with our “Road Family.”  

Making candy from scratch can be a little tricky. Here are a couple of tips Carolyn has perfected over the years to help insure a successful experience: 

Tip #1- Check the accuracy of your candy thermometer. Any candy making endeavor requires a trusty candy thermometer to make sure the candy reaches the proper temperature. This is critical. Carolyn has been using the same thermometer for 30 years and it has never let her down because she first checks the accuracy of the thermometer and then adjusts accordingly before getting started.  To see how accurate your thermometer is, boil some water in a pan and insert your candy thermometer in to the water.  Continue boiling the water for 3 minutes and then remove the thermometer.  If your thermometer is accurate, it should read 212 degrees, the temperature of boiling water. If not, make adjustments accordingly, up or down, depending on what your thermometer says after the test.  

Tip #2- Pad your work area.  Carolyn prepares her counter top with layers of newspaper and then places heavy duty aluminum foil on top.  This helps contain the mess and provides a smooth, even space for finishing your candy after it has been cooked.

Tip #3- Keep sides of pan clean while cooking.  Even one loose sugar granule can turn your whole batch of candy in to a grainy flop. To prevent this from happening, Carolyn recommends wrapping a dampened paper towel around a wooden spoon and use it to wipe around the inside of the pot to clean off any sugar residue.

Today’s recipe is for Carolyn’s Double Almond Crunch. This delicious treat is similar to an almond toffee. Carolyn got this recipe from a cookbook that is now out of print, Homemade Candy. The cookbook was compiled by the food editors of Farm Journal and was published in 1970!! Carolyn has found that the modern cookbooks just can’t compare to the techniques and ingredients used in the old Homemade Candy edition.  

Carolyn’s Double Almond Crunch

1 cup coarsely chopped almonds (Carolyn recommends getting slivered almonds and chopping them a bit)

1 cup finely chopped almonds (Carolyn calls this “almond dust.” You can use almond meal or get the thinnest almonds and put them in a food processor to get them fine)

1 cup butter (2 sticks)

1-1/3 cup sugar

1 tablespoon light corn syrup

3 tablespoons water

3 bars mild chocolate, melted (The giant Hershey bars work great) (Carolyn uses twice as much)

Spread the almonds in a thin layer on separate shallow pans.  Place in a slow oven (300 degrees) until the nuts are delicately browned or until time to add them to candy. Watch carefully.Meanwhile, melt butter over low heat in a 2-quart heavy saucepan; add sugar, corn syrup and water. Cook, stirring occasionally, to the hard crack stage on the candy thermometer (300 degrees).  Watch carefully after candy reaches 280 degrees. 

Quickly stir in warmed, toasted coarsely chopped almonds. Pout onto a sheet of heavy aluminum foil. Cool thoroughly.  When completely cooled, spread top with half of chocolate and sprinkle with half of the finely chopped almonds. Cover with waxed paper and turn over. Spread candy with remaining chocolate and sprinkle with remaining almonds. Set in a cold place until chocolate is firm.  Break in pieces.  Makes 2-1/2 pounds.  Enjoy!!!  

During this Thanksgiving season, what are we most grateful for? Everything that makes our annual Quilters’ Conference and Showcase a regular gathering place for those who love quilting. 

Carolyn says, “My greatest joy is seeing people walk around the convention center floor with smiles on their faces, forgetting their problems and truly having a good time during the week of Road.”

Matt adds, “I appreciate the family aspect of our show. Not only does the Reese family come together to deliver this conference but it is all of the families who take the time to attend and enjoy together the Road experience.”

Our conference has a lot more to give than just fabrics, notions, and classes.  It is the warmth and friendship shared each year that makes Road to California such a special occasion.

What are you thankful for? 

2012 Quilt Entries submitted by (top to bottom) Patricia Wright, Denise Nelms, and Shirley Gisi