THE BEST PEANUT BRITTLE
This sweet and salty peanut brittle has the perfect crunch and sheen. With a little patience, you'll have a delicious brittle to serve to party guests or as an edible gift around the holidays.
Provided by Food Network Kitchen
Yield 8 to 10 servings; makes about 20 pieces
Number Of Ingredients 6
- 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.
MOM'S BEST PEANUT BRITTLE
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
Number Of Ingredients 7
- 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
CHOCOLATE PEANUT BRITTLE
- Lightly butter cookie sheet and set aside for now.
- In small bowl, stir the cocoa and baking soda, then the butter; set aside.
- In heavy 2 quart saucepan, combine sugar, corn syrup and whipping cream, stirring to combine.
- Cook over medium heat. Keep stirring until sugar is dissolved.
- Stir in the peanuts and continue cooking, stirring frequently, until mixture reaches 300° or when syrup dropped into very cold water separates to threads that are hard and brittle (of course, make sure the bulb on the candy thermometer is not resting on bottom of the pan when used).
- Remove from heat and stir in cocoa mixture.
- Immediately pour onto the buttered cookie sheet.
- With tongs or wooden spoons, quickly spread and pull into a 1/4-inch thickness.
- Put cookie sheet on a wire rack to cool completely.
- When the brittle is cool, break into pieces.
CHOCOLATE PEANUT BRITTLE
Our home economists prepare this brittle in the microwave. So it's easy enough for anyone to make!
Provided by Taste of Home
Yield about 1-1/4 pounds.
Number Of Ingredients 7
- Grease a 15x10x1-in. pan and a metal spatula; set aside. , In a 2-qt. microwave-safe bowl, combine sugar and corn syrup. Microwave, uncovered, on high for 4 minutes; stir. Cook 3 minutes longer. Stir in peanuts and butter. Microwave for 30-60 seconds or until mixture turns a light amber color (mixture will be very hot)., Quickly stir in cocoa, baking soda and vanilla until combined. Immediately pour into prepared pan; spread with the metal spatula. Cool before breaking into pieces. Store in an airtight container.
Nutrition Facts :
CHOCOLATE-PEANUT BRITTLE CUPCAKES
- Make the cupcakes: Position a rack in the middle of the oven and preheat to 350 degrees F using the convection setting, if available. Line two 12-cup muffin pans with paper liners. Put the butter, cocoa powder and 3/4 cup water in a microwave-safe bowl, cover with plastic wrap and microwave until the butter melts, about 2 minutes. Whisk to combine, then whisk in the brown sugar.
- Whisk the flour, baking powder, baking soda and salt in a large bowl. Whisk in the warm cocoa mixture. In another bowl, beat the buttermilk, eggs and vanilla; stir into the batter until just combined but don't overmix.
- Divide the batter among the prepared cups, filling each three-quarters of the way. Bake until the cupcakes are slightly domed and spring back when lightly pressed, 25 to 30 minutes. Let cool in the pans 10 minutes, then transfer to racks to cool completely.
- Make the brittle: Line a baking sheet with a silicone mat or parchment paper. Place the granulated sugar in a small saucepan over medium-high heat, bring to a boil and cook, swirling the pan but not stirring, until it turns amber. Remove from the heat; stir in the peanut butter and butterscotch chips until smooth. Immediately pour the mixture onto the prepared baking sheet, smooth into a thin layer with a spatula and let cool. Break the brittle into pieces, place in a resealable plastic bag and crush with a rolling pin.
- Make the frosting: Bring the cream to a simmer in a small saucepan. Remove from the heat, add the peanut butter chips and let stand about 5 minutes. Whisk until smooth. Place the pan over a bowl of ice, stirring occasionally, until the frosting is spreadable, about 10 minutes. Spread on the cupcakes or transfer to a pastry bag with a large round tip and pipe on top; sprinkle with the brittle.
- Lay out several sheets of foil to spoon the hot peanut brittle onto.
- In a large skillet mix the sugar, syrup, and water together. Cook at a medium-high heat, stirring regularly. Heat until the mixture has a hard ball consistency. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. If you don't own a candy thermometer, occasionally hold spoon above mixture, allowing it to drip off spoon. When mixture is at hard ball stage, it will 'hair' off the spoon when falling, looking like a clear spider web.
- Once mixture is at hard ball consistency, add raw peanuts. (They will pop a little.) When mixture starts to turn a light clear-brown, as if it's starting to burn, remove from stove. Add soda and stir. Mixture will foam up.
- Spoon out bite-size pieces onto unbuttered foil, stirring constantly between each couple of pieces. Mixture can also be poured onto unbuttered foil as one big piece and broken into smaller pieces once cooled.
Nutrition Facts : Calories 138 calories, Carbohydrate 23.3 g, Fat 4.8 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 0.7 g, Sodium 92.8 mg, Sugar 16.2 g
More about "chocolate peanut brittle recipes"
SALTY CHOCOLATE PEANUT BUTTER BRITTLE | RACHAEL RAY IN …
CHOCOLATE PEANUT BUTTER PEANUT BRITTLE - DAILY DISH …
14 BARK AND BRITTLE RECIPES - BON APPéTIT RECIPE | BON …
SEA SALTED CHOCOLATE PEANUT BRITTLE RECIPE - THE SPRUCE EATS
4.6/5 (22)Total Time 45 minsCategory Dessert, Snack, CandyCalories 239 per serving
CHOCOLATEY PEANUT BRITTLE | RECIPES - HERSHEYLAND
Servings 1Total Time 1 hr 30 minsCategory Tags
INDULGENT MINI CHOCOLATE TARTS WITH PEANUT BRITTLE | GORDON …
PEANUT BUTTER BRITTLE WITH CHOCOLATE - BLOSSOM TO STEM
CHOCOLATE PEANUT BRITTLE - WHAT CHARLOTTE BAKED
CHOCOLATE PEANUT BRITTLE - THE HAPPY HOUSEWIFE™ :: COOKING
CHOCOLATE COATED PEANUT BRITTLE | SAVOUR CHOCOLATE & PATISSERIE …
DARK CHOCOLATE PEANUT BRITTLE - YOUTUBE
PEANUT BRITTLE | RICARDO
CHOCOLATE PEANUT BRITTLE | RECIPES WIKI | FANDOM
13 EASY BRITTLE CANDY RECIPES TO MAKE AT HOME - INSANELY GOOD
CHOCOLATE PEANUT BRITTLE | TASTEMADE
CHOCOLATE PEANUT BRITTLE BARS – PEANUT BUTTER LOVERS
CHOCOLATE-DIPPED PEANUT BRITTLE RECIPE | MYRECIPES
CHOCOLATE COVERED PEANUT BRITTLE - THE SPIFFY COOKIE
CHOCOLATE PEANUT BUTTER PIE WITH PEANUT BRITTLE RECIPE
CHOCOLATE PEANUT AND PRETZEL BRITTLE – SMITTEN KITCHEN
CHOCOLATE PEANUT BRITTLE RECIPE - MIDWESTERN HOMELIFE
EASY MICROWAVE PEANUT BRITTLE WITH CHOCOLATE - MUNCHKIN TIME
PEANUT BRITTLE - SURPRISINGLY EASY TO MAKE THIS SWEET AND SALTY …
CHOCOLATE PEANUT TOFFEE | DESSERT | THE BEST BLOG RECIPES
40 CHOCOLATE PEANUT BUTTER DESSERTS | ALLRECIPES
RECIPE: CHOCOLATE PEANUT BUTTER PIE WITH PEANUT BRITTLE
BEST CHOCOLATE DRIZZLED PEANUT BRITTLE RECIPES | FOOD …
CHOCOLATE DIPPED PEANUT BRITTLE - THE ENGLISH KITCHEN
CHOCOLATE DRIZZLED PEANUT BRITTLE RECIPE - SIMPLY SOUTHERN MOM
CHOCOLATE COVERED PEANUT BRITTLE RECIPES ALL YOU NEED …
CHOCOLATE PEANUT BRITTLE RECIPE EASY RECIPES
CHOCOLATE PEANUT BRITTLE (MICROWAVE RECIPE)
CHOCOLATEY PEANUT BRITTLE RECIPE
EASY HOMEMADE PEANUT BRITTLE - TASTES BETTER FROM SCRATCH
CHOCOLATE PEANUT BRITTLES ~SWEET & SAVORY
MICROWAVE PEANUT BRITTLE – MY ROI LIST
VEGAN CHOCOLATE PEANUT BUTTER BRITTLE RECIPE | PC.CA
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #desserts #fruit #easy #candy #nuts #dietary #comfort-food #taste-mood #number-of-servings
You'll also love
Top Asked Questions
How to make peanut brittle?Peanut brittle is sweet, crunchy, buttery, and widely known. For this recipe, you need just seven ingredients and the stovetop. Boil sugar, water, and corn syrup to make a thick bubbly syrup. Add in your peanuts, vanilla, and butter and you’re ready to go. Be sure to let your brittle cool for at least 30 minutes before cracking and serving. 2.
What is peanut brittle dessert?Peanut Brittle is the PERFECT party dessert, made with butter, peanuts, and corn syrup, it’s sweet, crunchy, and ready in under 60 minutes! Saved! Spray 2 medium (15×10) baking sheets with vegetable oil and line with a parchment paper.
What is salted chocolate peanut brittle?(Nutrition information is calculated using an ingredient database and should be considered an estimate.) Salted chocolate peanut brittle is a delicious twist on old-fashioned peanut brittle. The familiar nutty treat is coated with a layer of chocolate and a hefty pinch of flaked sea salt.
How do you make caramelized peanuts?Line a baking sheet with parchment paper. In a saucepan, bring the water, sugar and corn syrup to a boil. Clean the sides of the pan with a wet brush to remove any sugar crystals. Cook without stirring until the mixture begins to caramelize. Add the peanuts and cook for 1 minute, stirring with a wooden spoon. Add the baking soda and stir to blend.