Butterfinger Peanut Brittle Recipes

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MOM'S BEST PEANUT BRITTLE



Mom's Best Peanut Brittle image

This is a wonderful peanut brittle that is easy to make and wows everyone! Have all the ingredients for this recipe measured out and ready. This recipe requires that you react quickly. You do not have time to measure ingredients in between steps.

Provided by Amanda

Categories     Desserts     Nut Dessert Recipes     Peanut Dessert Recipes

Time 55m

Yield 16

Number Of Ingredients 7

1 cup white sugar
½ cup light corn syrup
¼ teaspoon salt
¼ cup water
1 cup peanuts
2 tablespoons butter, softened
1 teaspoon baking soda

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.

Nutrition Facts : Calories 143.5 calories, Carbohydrate 22.3 g, Cholesterol 3.8 mg, Fat 6 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 132.2 mg, Sugar 15.6 g

OLD-FASHIONED PEANUT BRITTLE



Old-Fashioned Peanut Brittle image

Foods with a high sugar content, such as peanut brittle, tend to draw moisture from the air, so try to make this candy when the weather is sunny and dry rather than humid or rainy.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 1/2 pounds

Number Of Ingredients 5

1 tablespoon unsalted butter, plus more for pan
2 1/2 cups dry-roasted salted peanuts (12 ounces)
1 cup sugar
1 cup light corn syrup
1 tablespoon baking soda

Steps:

  • Butter a large baking pan; set aside. Combine peanuts, sugar, and corn syrup in a medium saucepan. Set over medium-high heat, and bring to a boil, stirring constantly.
  • Insert a candy thermometer. Continue boiling, without stirring, until temperature registers 295 degrees, about 6 minutes. When sugar begins to brown, stir nuts gently to ensure even cooking. Remove saucepan from heat, and stir in the butter and baking soda; the mixture will begin to foam up, so mix quickly. Pour onto the prepared baking pan.
  • As soon as candy is cool enough to handle, use your fingers to stretch the brittle as thinly as possible over the baking pan. Allow the brittle to cool completely, about 45 minutes, then break into bite-size pieces.

PEANUT BUTTER PEANUT BRITTLE



Peanut Butter Peanut Brittle image

This candie reminds me of the middle of a Butterfinger.It is not as "brittle" as the traditional peanut brittle and is a wonderful change!

Provided by Kozy Kitchen

Categories     Candy

Time 35m

Yield 3 pounds

Number Of Ingredients 7

2 cups sugar
1/4 cup water
1 1/2 cups light corn syrup
2 cups salted peanuts
2 1/2-3 cups peanut butter
1/2 teaspoon vanilla
1 1/2 teaspoons baking soda

Steps:

  • Preparations: Butter a cookie sheet;place in warm oven to keep warm-to hot. Combine the baking soda and vanilla in a small cup and set aside.(this keeps the soda from brown flaking in your syrup).
  • Combine sugar,water and corn syrup in heavy saucepan.
  • Bring mixture to full boil over high heat, stirring until mixture appears clear.
  • Cook to hard crack stage- 290 degrees.(No thermometer? Fill a cup with cold water and drip a drop of the syrup into water. Feel the drop at the bottom of the cup -- if it's hard and brittle, it's ready!
  • Meanwhile, put the measured peanut butter and peanuts in a medium size bowl and microwave on defrost or half power to warm .
  • When the syrup hits 290 remove from heat and add vanilla,soda and the warmed peanut butter mixture. Combine and stir quickly.
  • Working quickly, pour onto a very warm - hot buttered cookie sheet; spread with large spoons or forks.
  • Cool; break into pieces.

Nutrition Facts : Calories 3149.2, Fat 183.8, SaturatedFat 32.5, Sodium 2951.6, Carbohydrate 338.9, Fiber 25, Sugar 205.1, Protein 89.8

EASY 3-INGREDIENT COPYCAT BUTTERFINGER®



Easy 3-Ingredient Copycat Butterfinger® image

Easiest no-bake dessert bar recipe you'll find! And only 3 ingredients! You'll never guess the secret ingredient. Break into pieces and store in the freezer!

Provided by amandahouck85

Categories     Desserts     Chocolate Dessert Recipes

Time 47m

Yield 16

Number Of Ingredients 3

8 ounces candy corn
½ cup creamy peanut butter
1 cup chocolate chips

Steps:

  • Line a baking sheet with parchment paper.
  • Place candy corn in a microwave-safe bowl; heat in the microwave in 20-second increments stirring each time, until melted, about 1 minute. Stir peanut butter into melted candy corn until smooth. Spread candy corn mixture onto the prepared baking sheet; freeze until mixture is hardened, about 20 minutes.
  • Place chocolate chips in a microwave-safe bowl; heat in the microwave on 50 percent power in 20-second increments stirring each time, until melted, about 1 minute. Spread melted chocolate over candy corn mixture; return to freezer until hardened, about 20 minutes.

Nutrition Facts : Calories 150.6 calories, Carbohydrate 21.4 g, Fat 7.2 g, Fiber 1.1 g, Protein 2.5 g, SaturatedFat 2.7 g, Sodium 39.7 mg, Sugar 19.1 g

BUTTERFINGER PEANUT BUTTER COOKIES



Butterfinger Peanut Butter Cookies image

Make and share this Butterfinger Peanut Butter Cookies recipe from Food.com.

Provided by grandma2969

Categories     Drop Cookies

Time 20m

Yield 32 serving(s)

Number Of Ingredients 10

1/2 cup shortening
1/2 cup butter, softened
1 cup peanut butter
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
6 ounces chopped butterfinger candy bars

Steps:

  • Preheat oven to 350*.
  • Cream together shortening, butter and peanut butter.
  • Add sugars and cream well. Beat in eggs and vanilla.
  • Mix flour, baking powder and salt together.
  • Add to the shortening, butter and peanut butter. Add sugars and cream well.Beat in eggs and vanilla.
  • Mix flour, baking powder and salt together.Add to the shortening mix and blend together well.
  • Add candy to cookie dough.
  • Drop cookie dough by heaping tablespoons onto lightly greased cookie sheets.
  • Press down on cookies lightly with a fork.
  • Bake cookies 10-12 minutes.cookies should be golden.
  • Allow to set on the cookie sheet for a few minutes and then place them on a rack to cool.

Nutrition Facts : Calories 189.9, Fat 11.5, SaturatedFat 4.1, Cholesterol 19.2, Sodium 126.8, Carbohydrate 19.2, Fiber 0.8, Sugar 9.4, Protein 3.7

QUICK PEANUT BRITTLE



Quick peanut brittle image

Break this salted peanut brittle into shards to decorate puds or give as a gift to a foodie friend. It will keep for several weeks in an airtight container

Provided by Liberty Mendez

Time 7m

Yield Makes 300g

Number Of Ingredients 3

200g caster sugar
100g roasted peanuts
1 tsp sea salt flakes

Steps:

  • Line a baking tray with baking parchment. Melt the sugar in a medium frying pan over a medium heat for 4-5 mins until caramelised - it should be a dark amber colour. Don't stir, as this causes the sugar to crystallise - instead, tilt the pan slowly so the sugar melts evenly.
  • Add the peanuts, stir with a wooden spoon, then quickly and carefully tip onto the prepared tray. Immediately sprinkle over the sea salt flakes and leave to cool until set. Will keep for several weeks in an airtight container.

Nutrition Facts : Calories 96 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.4 milligram of sodium

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