PEANUT BRITTLE
A picture of salty-sweet perfection, brittle is surprisingly easy to make. Serve it alongside coffee or tea for dessert, and save any leftovers for snacking. Peanuts make a classic brittle, but you can substitute cashews or almonds instead.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 35m
Number Of Ingredients 5
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
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
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
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
Time 40m
Yield 8 to 10 servings; makes about 20 pieces
Number Of Ingredients 6
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.
OLD-FASHIONED PEANUT BRITTLE
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
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.
QUICK AND EASY PEANUT BRITTLE
This is my favorite brittle recipe. I hope you enjoy.
Provided by Jordan Patten
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Time 45m
Yield 20
Number Of Ingredients 4
Steps:
- Line a jelly roll pan with parchment paper.
- Melt butter in a saucepan over medium heat. Stir sugar and salt with melted butter to dissolve completely. Remove saucepan from heat, add peanuts, and stir to coat completely; immediately pour onto prepared pan and spread into an even layer.
- Refrigerate until brittle, at least 30 minutes. Separate from parchment and break into pieces.
Nutrition Facts : Calories 91.6 calories, Carbohydrate 11.6 g, Cholesterol 3.1 mg, Fat 4.8 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 1.2 g, Sodium 125.7 mg, Sugar 10.3 g
CHUNKY PEANUT BRITTLE
As a farm girl, I often made Christmas goodies with my mother for our family of eight candy-loving kids. Now, my own children and grandkids say the season wouldn't by the same without a tray filled with this chocolaty peanut brittle.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 pounds.
Number Of Ingredients 7
Steps:
- Butter the bottom and sides of a 15x10x1-in. pan with 1-1/2 teaspoons of butter. Sprinkle with 1 cup peanut butter chips; set aside., In a heavy saucepan, bring sugar, corn syrup, water and remaining butter to a boil over medium heat, stirring constantly. Cook and stir until butter is melted. Cook, without stirring, until a candy thermometer reads 300° (hard-cracked stage)., Remove from the heat; stir in peanuts. Quickly pour onto prepared pan; sprinkle with chocolate chips and remaining peanut butter chips. With a knife, gently swirl softened chips over top of brittle. Cool before breaking into pieces. Store in an airtight container.
Nutrition Facts : Calories 183 calories, Fat 13g fat (6g saturated fat), Cholesterol 19mg cholesterol, Sodium 117mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
EXTRA-NUTTY PEANUT BRITTLE
Peanuts provide a simple addition to these homemade candies that's ready in an hour - perfect dessert to treat a crowd.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 60
Number Of Ingredients 8
Steps:
- Generously grease large cookie sheet and wooden spoon with butter.
- In 2-quart nonstick saucepan, heat corn syrup, sugar and water to boiling, stirring frequently. Boil 10 to 15 minutes, stirring frequently, until mixture reaches 230°F to 234°F on candy thermometer and forms a long thread when spoon is lifted and held above pan. Stir in peanuts. Cook 10 to 15 minutes longer, stirring frequently, until peanuts turn golden brown and mixture reaches 300°F.
- Meanwhile, in small bowl, stir vanilla and baking soda until soda is dissolved. Remove saucepan from heat; stir in vanilla mixture and butter. Quickly spread on cookie sheet, smoothing top with back of buttered spoon to make a single layer of peanuts. Cool about 20 minutes; break into 1-inch pieces. Store in airtight container up to 3 weeks.
Nutrition Facts : Calories 70, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Candy, Sodium 50 mg, Sugar 5 g, TransFat 0 g
ANN'S CRUNCHY PEANUT BRITTLE
Make and share this Ann's Crunchy Peanut Brittle recipe from Food.com.
Provided by Miss Annie
Categories Candy
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix and set aside the butter and soda.
- In a large pan, mix and boil the sugar, water,and syrup to hardball stage (254 degrees F).
- Add peanuts and stir constantly until mixture turns yellow (NOT AMBER) about 5 minutes.
- Remove from heat and add butter mixture and vanilla.
- Pour onto greased cookie sheet.
- Pat into a thickness you like with the back of a spoon.
- Cool and break into pieces.
- Store in airtight container.
Nutrition Facts : Calories 636, Fat 28, SaturatedFat 4.3, Cholesterol 2.5, Sodium 518.1, Carbohydrate 91.7, Fiber 4.7, Sugar 63.6, Protein 14.1
PEANUT BRITTLE
If you'd like to try making your own candy, this easy peanut brittle recipe is a perfect place to start. While "brittle" is the term for any combination of sugar and water that's heated to the hard crack stage and cooled, it's the addition of salty peanuts that makes this homemade peanut brittle recipe so addictively delicious.
Provided by By Betty Crocker Kitchens
Categories Snack
Time 1h45m
Yield 72
Number Of Ingredients 8
Steps:
- Heat oven to 200°F. Butter 2 cookie sheets, 15 1/2x12 inches, and keep warm in oven. Mix baking soda, 1 teaspoon water and the vanilla; reserve.
- Mix sugar, 1 cup water and the corn syrup in 3-quart saucepan. Cook over medium heat, stirring occasionally, to 240°F on candy thermometer or until small amount of syrup dropped into very cold water forms a soft ball that flattens when removed from water.
- Stir in butter and peanuts. Cook, stirring constantly, to 300°F or until small amount of mixture dropped into very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy.
- Pour half the candy mixture onto each cookie sheet; quickly spread about 1/4 inch thick. Cool completely, at least 1 hour. Break into pieces. Store in covered container.
Nutrition Facts : Calories 80, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 35 mg
PEANUT BUTTER PEANUT BRITTLE
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
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
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