Process of making nut brittle
US6074684A · kind A · utility
Inventors
Key dates
| Filing date | Mar 22, 1999 |
| Grant date | Jun 13, 2000 |
| Priority date | — |
| Expiry date | Mar 22, 2019 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L25/20
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A process of making nut brittle such as peanut brittle is disclosed. The process includes a step of combining sugar, corn syrup, and water to form a first mixture. The first mixture is heated to a first syrup temperature of about 275.degree. F. Butter is added to the first mixture to form a second mixture. The second mixture is heated to a second syrup temperature between 285 and 300.degree. F. The second syrup temperature is indicated by a color change from an off-white color to a straw color. A soda mixture of baking soda, water, and vanilla is added to the second mixture with nuts and nut butter, forming a final mixture. Preferably the nuts are Virginia peanuts and the nut butter is peanut butter. The final mixture is sheeted to form a ribbon. The ribbon is cooled rapidly to a temperature between 35 and 550.degree. F., then allowed to rewarm to room temperature and broken in pieces. The nut brittle has a delicious nutty flavor. The texture is softer and easier on the teeth than conventional nut brittles.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.