Brown Sugar Peanut Brittle Recipes

PEANUT BRITTLE

Steps:

• In a small bowl combine peanuts, cinnamon, and cayenne. Set aside.
• Brush the inside of a medium sized heavy saucepan with vegetable oil. Add the sugar and water to the saucepan, cook over high heat, stirring occasionally with a wooden spoon, until it comes to a boil. Stop stirring, cover and cook for 3 minutes. Uncover, reduce heat to medium, and cook until the sugar is a light amber color. Stir in peanuts. This will greatly reduce the temperature of the sugar so work quickly. Once evenly mixed, pour mixture onto a sheet pan lined with a silicone baking mat or buttered parchment paper. Using a buttered spatula, spread thin. You will have to work quickly when pouring out and spreading the mixture in the pan. If necessary, in order to achieve single layer of peanuts, top with second sheet pan whose underside has been buttered. Cool completely and then break into pieces.

PEANUT BRITTLE

Steps:

• Use a bit of butter to grease a baking sheet, preferably one with a low rim. Combine sugar and 2 tablespoons water in a heavy skillet and turn heat to medium. Stir until smooth, then cook, adjusting heat so that mixture bubbles steadily. Stir occasionally until mixture turns golden brown (which it may do rather suddenly).
• Stir in the peanuts and a large pinch of salt, if desired. Pour mixture onto greased baking sheet and spread out. Cool for about a half-hour, then break into pieces. (You can score brittle with a knife when it has solidified slightly but not yet turned hard; that way, it will break into even squares.) Store in a covered container for up to two weeks.

BROWN BUTTER AND PEANUT BRITTLE ICE CREAM

Steps:

• Melt butter in small skillet over medium-low heat. Cook until butter turns dark amber, stirring occasionally, about 6 minutes (do not burn). Pour through fine strainer into small bowl. Bring cream and milk to simmer in large saucepan. Whisk egg yolks, both sugars, and salt in large bowl until thick and well blended. Add brown butter; whisk to blend. Gradually whisk hot cream mixture into yolk mixture; return to same saucepan. Stir mixture over medium-low heat until instant-read thermometer registers 178°F, about 5 minutes. Strain custard into large bowl. Set bowl over larger bowl of ice water. Stir until custard is cold. Stir in vanilla.
• Process custard in ice cream maker according to manufacturer's instructions. Add peanut brittle during last 1 minute. Transfer ice cream to container; freeze. DO AHEAD: Can be prepared 2 days ahead. Keep frozen.

PEANUT BRITTLE

Steps:

• Butter a rimmed baking sheet; set aside. Stir together sugar, 1/2 cup water, and the salt in a medium saucepan. Cook over high heat, without stirring, until sugar begins to melt and turn golden, about 3 minutes. Continue to cook, stirring occasionally, until sugar has melted and mixture turns golden amber, about 10 minutes.
• Remove pan from heat. Stir in peanuts. Immediately pour peanut mixture onto buttered baking sheet. Quickly spread mixture to 1/2 inch thick using an oiled metal spatula. Let cool completely, about 15 minutes. Break brittle into pieces. Brittle can be stored in an airtight container, up to 2 weeks.

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.

BROWN SUGAR PEANUT BRITTLE

Steps:

• In a heavy 3-quart saucepan combine sugars, corn syrup, water, and a dash of salt.
• Cook and stir until the sugars dissolve.
• When syrup boils, blend in butter.
• Stir frequently after mixture reaches thread stage and candy thermometer registers 230 degrees.
• Add peanuts when temperature reaches soft-crack stage, 280 degrees.
• Stir constantly until temperature reaches hard-crack stage, 300 degrees.
• Remove from heat.
• Quickly stir in soda and mix well.
• Pour onto buttered 15 1/2 x 10 1/2 x 1" baking pans.
• As candy cools, stretch it by lifting and pulling with two forks from edges to make it thinner.
• Break into pieces and cool.

SUGAR BRITTLE

Steps:

• Heat a 10-inch nonstick skillet over medium heat. Add the sugar and cook, stirring occasionally, until the sugar melts, about 5 minutes. Pour the sugar onto a parchment paper-lined baking sheet and allow to cool, 5 to 10 minutes (sugar will be hot). When cool enough to handle, crumble into small pieces.

BROWN SUGAR PECAN BRITTLE

Steps:

• Melt butter in a saucepan over medium heat. Cook and stir brown sugar in hot butter until dissolved. Add cinnamon and stir until fragrant, about 1 minute.
• Stir vanilla into brown sugar mixture; cook and stir until vanilla stops sizzling, about 30 seconds. Add pecans; cook and stir until pecans are fragrant and lightly toasted, about 1 minute. Pour pecan mixture out in a layer on parchment paper. Let cool to room temperature before breaking into pieces, about 20 minutes.

MICROWAVE PEANUT BRITTLE

Steps:

• Combine peanuts, sugar, corn syrup, and brown sugar in a large microwave safe bowl. Mixture will be quite gummy.
• Microwave on high power for 2 minutes and then stir.
• Continue microwaving the peanut brittle a couple minutes at a time until the peanuts are a nice roasted brown color. Be sure you're looking at the peanuts themselves and not the syrup surrounding them. The time this takes will vary according to your microwave. When the syrup starts to get really hot you may want to check every minute or less to prevent it from burning.
• After the peanuts are cooked quickly stir in the butter, vanilla, and baking soda.
• Pour the candy out on to a sheet of aluminum foil and spread it as thin as you can get it.
• Let the candy cool completely before breaking it into pieces.