Crunchy Peanut Brittle Recipes

PEANUT BRITTLE

Steps:

• Line a 10x15 inch baking pan with parchment paper and set aside.
• Place sugar, syrup, and water in a 2 quart with candy thermometer attached and bring to a boil over medium heat. Slowly stir in the butter a little at a time. Let mixture boil, stirring occasionally.
• When mixture reaches 250 degrees (when you drop a little of it into cold water it forms pliable strands), add the peanuts. Stir constantly for 7-10 more minutes until mixture reaches 300 degrees (when dropped in water it forms brittle strands). Immediately remove from heat, add the vanilla and baking soda, and stir until evenly combined. Pour onto parchment lined baking sheet and spread evenly.
• Let cool and set. Use a mallet or back of a spoon to crack the brittle into pieces.

CRUNCHY PEANUT BRITTLE

Steps:

• Line two large baking sheets with parchment paper, and set aside.
• In a bowl mix two cups of peanuts and a 1 teaspoon of baking soda, set aside.
• In a medium or large saucepan, combine the sugars, water, salt, and corn syrup, stir and place over medium high heat. Place a candy thermometer inside the pot, you can clip it to the side, make sure it does not touch the bottom of the pot.
• Allow to the mixture to come to a boil, stirring occasionally then add the butter and continue stirring.
• Once the mixture reaches 280 degrees F, add the peanut and baking soda mix, stirring very well, until the thermometer reads 305 degrees F.
• Remove the mixture from heat, stir in the vanilla extract, after that stir in the remaining 1/2 teaspoon of baking soda until well combined, then immediately dump the mixture onto the parchment lined baking sheets and quickly spread out using a spatula. The brittle should be THINNER than the peanuts embedded in it.
• Sprinkle the remaining 1/4 cup of peanuts on top.
• Allow brittle to cool for about 10-15 minutes before breaking into pieces.
• Store in an airtight container to avoid humidity, as it makes the brittle sticky.

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.

ANN'S CRUNCHY PEANUT BRITTLE

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.

CRUNCHY PUMPKIN-PEANUT BRITTLE

Steps:

• Cover surface of cutting board with parchment or waxed paper; lightly spray paper with cooking spray. Set aside. Cook water and sugar in large heavy saucepan on high heat 8 to 10 min. or until sugar turns a dark amber color, stirring frequently. Swirl pan and brush down sugar crystals on sides of pan with wet pastry brush just until sugar comes to boil.
• Remove saucepan from heat; quickly stir in nuts, pumpkin seeds and butter. Immediately pour mixture onto prepared parchment; spread evenly with wooden spoon. While hot, cut into 24 pieces. Cool completely
• Drizzle or spread thin layer of chocolate over brittle.

CRUNCHY CRUNCHY PEANUT BRITTLE

Steps:

• Spread two 24 inch pieces of aluminum foil, dull side up, on stone cutting board or granite Cook first four ingredients over high heat in heavy 4 quart sauce pan, stirring constantly until peanuts pop. Drop a teaspoon of candy into cold water to check it has reached hard stage or cook till candy thermometer reaches 295 degrees. Add baking soda Stir vigorously with wooden spoon. Mixture will bubble up. Spread on dull side of aluminum foil as thin as possible. Let cool completely. Break into pieces. Store tightly covered