Friday Feature - Public TV's Flavor NC

Dec 18, 2017

Credit thanunkorn / freedigitalphotos.net

This Friday Feature spotlights UNC Public Television's 'Flavor NC', as host of the program, Lisa Prince is interviewed about the shows past and what's upcoming for the brand new seventh season starting in January 2018. This show, focusing on the state agriculture, is both educational and delicious.  It originally aired December 15, 2017.

Lisa even provided a Christmas Dixie Peanut Brittle recipe using tasty NC peanuts.  Here's that recipe for your cooking pleasure.

Dixie Peanut Brittle: 2 cups granulated sugar - 1 cup light corn syrup - 1/2 cup water - 1/2 teaspoon sale (optional) - 3 cups raw shelled peanuts, skins on - 2 tablespoons butter - 2 teaspoons baking soda

Stovetop Method- in a heavy saucepan heat sugar, syrup, water and salt to a rolling boil.  Add peanuts.  Reduce heat to medium and stir constantly.  Cook to hard crack stage (293-300 F) Add butter, then baking soda.  Beat rapidly and pour on an airtight container.  Makes about 2 pounds.

(Microwave Amounts) 1- 1/2 cups raw shelled peanuts, skins on - 1 cup granulated sugar - 1 teaspoon butter - 1/2 cup light corn syrup - 1 teaspoon of vanilla extract - 1/8 teaspoon salt - 1 teaspoon baking soda                                                                                                                                                                                                             

Microwave Method- combine peanuts, sugar, syrup, and salt in a 2 1/2 quart microwave safe container. 700 watt oven: Microwave 2 minutes longer on high power. 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.  **add baking soda and quickly stir until light and foamy.  Immediately pour on to lightly greased baking sheet; spread to 1/4 inch thickness.  When cool, break in to pieces.

Posted by Host and Producer of The Friday Feature Interview of the Week- Paul Foster