Peanut butter, brittle, and pastillas

PEANUT BRITTLE

Materials

shelled peanuts - 1/2 cup
baking soda - 1/2 tsp.
white sugar - 1 cup
margarine - 1 tbsp.

Utensils

measuring spoons
measuring cups
carajay
stove
kneading board
spatula
wooden ladle
rolling pin

Procedure

1. Roast the peanut in frying pan or in an oven at 99oC (210 F) for 20 minutes.
2. Heat the sugar until melted and golden brown. Add baking soda, margarine and peanuts, with continuous stirring.
3. Grease kneading board with margarine and spread the cooked mixture. Cover with banana leaves and flatten with rolling pin or long-neck bottle.
4. Cut the peanut brittle into desired size while still hot.
5. Cool and pack in sterilized jar or plastic bag (.003 PP/PE).

PEANUT BUTTER

Materials

shelled peanuts - 2 kg
sugar - 1/4 to 1/2 kg
refined salt - 1/2 tsp.
vegetable oil/corn oil - 1/2 cup

Packaging Materials

glass or plastic jars with new caps

Utensils

measuring cups and spoons
weighing scale
carajay
stove
ladle
basin/tray
grinder

Procedure

1. Roast peanuts in frying pan. Stir constantly to avoid scorching.
2. Cool.
3. Remove skins. Clean peanuts by using a winower.
4. Grind peanuts in a cocoa or coffee grinder with sugar, salt and vegetable oil.
5. Pack in previously sterilized preserving jars.
6. Seal tightly. Store.

PASTILLAS DE MANI

Materials

shelled peanuts - 1 and 1/2 kg
condensed milk - 4 cans
evaporated milk - 1 can

Utensils

weighing scale
carajay
stove
ladle
kneading board
rolling pin
spatula
grinder

Procedure

1. Roast the peanuts in frying pan stirring constantly to avoid scorching.
2. Remove skin, then grind in corn mill.
3. Add the other ingredients and mix thoroughly.
4. Cook very slowly until the mixture thickens.
5. Sprinkle sugar on a board and spread the mixture with a rolling pin.
6. Cut into pieces of 3.8 cm (1 and 1/2 in.) by 1.3 cm (1/2 in.) size or desired size and shape.
7. Wrap in wax paper.

Source: dost.gov.ph, photo from riverstreetsweets.com