Beer Peanut Brittle Recipes

BEER PEANUT BRITTLE

Steps:

• Put in thick bottomed saucepan with highsides/ put 2 cups sugarin bottom with the lemon juice.
• Put enough water in just to cover.
• Place over high heat-this will boil for about ten minutes until the sugar turnsto a light caramel.
• DO NOT STIR.
• While the sugar is boiling take 2 cups of peanuts and lightly crush them and place in the oven (400 degrees) to dry out.
• When the sugar looks like its supposed to, remove from heat and add 2 T of butter.
• let it sit 10 seconds before mixing with wooden spoon.
• There will be a lot of steam.
• Next as soon as the butter is melted add the beer.
• Stand back and let steam.
• then mix over heat with spoon.
• When mixture is homogenous, add peanuts,stir.
• Pour mix onto greased baking sheet-let cool 2 hours-break apart.
• P.
• S.
• This recipe is from.
• "BEERBUDDIES" not me!
• The instructions must have been written by a man-- lol.

THE BEST PEANUT BRITTLE

Steps:

• Line a rimmed baking sheet with foil and grease with nonstick cooking spray.
• Stir together the sugar, corn syrup and 1/2 cup water in a medium saucepan fitted with a candy/deep-fry thermometer. Bring the mixture to a boil over medium heat, then continue to boil until it's golden brown and it reaches 340 degrees F, about 15 minutes.
• Working quickly, remove the pan from the heat and stir in the butter and baking soda until smooth (it will foam and bubble up). Stir in the peanuts until evenly distributed amongst the sugar mixture.
• Pour onto the prepared baking sheet and quickly smooth with a rubber spatula into a thin and even layer. Let harden uncovered at room temperature until cooled completely. Break into pieces and store in an airtight container.

PRETZEL BEER BRITTLE

Steps:

• Prepare a baking sheet lined with parchment paper or a silicone mat and sprayed with cooking spray.
• Set a large, heavy pot over high heat. Add the sugar, beer, corn syrup and vanilla and mix together. Bring to a boil, reduce the heat to a simmer and cook until the sugar has dissolved completely and the liquid reaches a temperature of 305 degrees F (a small amount dropped in ice water will set and form a strand when dropped in). Remove from the heat and mix in the peanuts and pretzels. Carefully pour onto the prepared baking sheet and allow the beer brittle to cool completely on the counter top. Break the candy into pieces once cooled.

MOM'S BEST PEANUT BRITTLE

Steps:

• Grease a large cookie sheet. Set aside.
• In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
• Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.

TWO MINUTE PEANUT BRITTLE

Steps:

• Coat a cookie sheet with nonstick cooking spray. Set aside.
• Place the caramels in a bowl, and heat in the microwave for about 2 minutes, or until melted and bubbly. Some microwaves may take longer. Stir in the peanuts, and pour out onto the prepared baking sheet. Press as thinly as you can. Cool completely, then break into pieces.

PEANUT BRITTLE

Steps:

• 1. Line a large rimmed baking sheet with parchment paper or a nonstick mat, or spray with nonstick spray. Set aside.
• 2. Combine the sugar, water, tapioca syrup, and salt in a small, heavy nonreactive saucepan and attach a candy thermometer. Put the pan over medium heat and cook without stirring until the mixture reaches 280°F, also known as the "soft crack" stage, 20 to 25 minutes.
• TIP : Don't walk away from the pan, especially once it reaches around 250°F, when the mixture becomes more likely to burn.
• 3. Remove the thermometer. Stir in the peanuts and continue to stir frequently as the peanuts toast and the syrup browns. When the peanuts are toasted and a golden color and the syrup is a mahogany brown (about 5 minutes longer), remove from the heat. Carefully stir in the baking soda and, once the mixture is blended, stir in the butter.
• 4. Pour onto the prepared baking sheet and use a heatproof spatula to spread the peanuts in a single even layer about 1/4 inch thick. (Work quickly before the brittle hardens, but be careful-it's extremely hot!)
• 5. Let cool to room temperature, about 1 hour. If the top of the brittle looks or feels a little greasy, just blot it with a paper towel. Once cool, break into chunks or chop into 1/8- to 1/4-inch pieces and store in an airtight container.