PEANUT BRITTLE
Here is a recipe for the easiest candy to make: brittle. The only thing even remotely tricky about it is getting the sugar to the tint of brown you want -- not too light, and definitely not too dark, which can happen in a flash. You can use any nut you want with this, but do add some salt if you use unsalted nuts.
Provided by Mark Bittman
Categories easy, candies, dessert
Time 20m
Yield About 1 pound
Number Of Ingredients 4
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.
Nutrition Facts : @context http, Calories 327, UnsaturatedFat 12 grams, Carbohydrate 45 grams, Fat 15 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 6 milligrams, Sugar 41 grams, TransFat 0 grams
PEANUT BRITTLE
My Aunt Joyce taught my mother how to make this and she taught me.
Provided by Gina
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Yield 15
Number Of Ingredients 5
Steps:
- 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
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
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
Categories Desserts
Time 20m
Yield about 1-1/4 pounds.
Number Of Ingredients 7
Steps:
- 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
This is a traditional peanut brittle recipe only with cocoa mixed in it for a rich chocolate taste 8)
Provided by OceanIvy
Categories Candy
Time 30m
Yield 1 sheet
Number Of Ingredients 7
Steps:
- 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.
DARK CHOCOLATE PUMPKIN SEED PEANUT BRITTLE
Feeling low on energy? Have a snack that's packed with powerhouse ingredients: pumpkin seeds, wheat germ, peanuts and dark chocolate. Dark chocolate contains epicatechin which, when eaten in moderate amounts, may increase muscle endurance. Pumpkin seeds and peanuts are highly concentrated sources of energy, and wheat germ has a high level of protein and healthy fats similar to those found in fish.
Provided by Food Network
Categories dessert
Time 1h45m
Yield 1 3/4 pounds brittle (1 ounce per serving)
Number Of Ingredients 11
Steps:
- Coat a baking sheet with nonstick cooking spray.
- Place the butter, baking soda and kosher salt in a small bowl and place next to the stove. Combine the peanuts, pumpkin seeds and wheat germ in a medium bowl, and place next to the stove.
- Combine 3/4 cup water, the sugar and corn syrup in a large pot set over high heat. Attach a candy thermometer to the inside of the pan, making sure it doesn't touch the bottom of the pot. Bring the sugar mixture to a boil, then immediately reduce the heat to medium. Cook, stirring occasionally, until the mixture reaches 280 degrees F and is amber-colored, 10 to 15 minutes. Remove the pot from the heat, and very carefully add in the butter mixture and stir vigorously for 45 seconds. The mixture will bubble up aggressively and lighten to an orange-caramel color, if it gets darker, the caramel has gotten too hot and will taste burnt. Stir in the nuts and wheat germ. Immediately pour the mixture onto the prepared pan and spread it out in an even layer. Cool for 5 to 10 minutes.
- Meanwhile, melt the chocolate chips in a double boiler (or in a heat-proof bowl set over barely simmering water) over medium-low heat until smooth and shiny, about 5 minutes. Spread the chocolate over the brittle then sprinkle the sea salt over the top. Refrigerate until the chocolate is firm and cool to the touch, 50 minutes to 1 hour.
- Break the brittle into 2- to 3-inch chunks. Store in an airtight container.
Nutrition Facts : Calories 156 calorie, Fat 7.3 grams, SaturatedFat 2.3 grams, Cholesterol 3.3 milligrams, Sodium 198 milligrams, Carbohydrate 22.1 grams, Fiber 0.8 grams, Protein 3.1 grams, Sugar 15.5 grams
PEANUT BRITTLE
My dad found this recipe in 1994 and began making this every year, batch after batch, after batch. He thought I was crazy for asking him to copy the recipe out for me (I wanted HIS handwriting) but he did it. He made this such a special memory for our entire family. It's easy, made in microwave and soooo very good. I lost my dad to cancer in 2008 and now my eldest son is wanting to take on the tradition. Here's to you Daddy.
Provided by CindiJ
Categories Candy
Time 25m
Yield 1 pound
Number Of Ingredients 6
Steps:
- In 2 quart microwave safe bowl stir together the sugar & corn syrup.
- Microwave on high for 4 minutes. Stir in peanuts and microwave on high for another 4 minutes. Add butter & vanilla, stirring well. Microwave on high for additional 2 minutes.
- Stir in baking soda until light and foamy.
- Quickly pour mixture onto a lightly greased cookie sheet or slab marble. Let cool for 1 hour - break into pieces and store in tight container.
Nutrition Facts : Calories 2631.3, Fat 117, SaturatedFat 18.1, Cholesterol 10.1, Sodium 3247.2, Carbohydrate 380.3, Fiber 18.2, Sugar 255.3, Protein 53.8
DARK CHOCOLATE PEANUT BUTTER CUPS RECIPE BY TASTY
Here's what you need: dark chocolate, coconut oil, vanilla extract, peanut butter, honey, hemp heart, muffin tin
Provided by Crystal Hatch
Categories Snacks
Yield 24 cups
Number Of Ingredients 7
Steps:
- In a microwave-safe bowl, combine the dark chocolate and 5 tablespoons of coconut oil. Microwave in 30-second intervals, stirring in between, until melted. Add the vanilla and stir until combined. The mixture should be smooth and pourable.
- Pour ½ of the chocolate mixture into the molds, enough to cover the bottom of the mold and come about ⅓ of the way up the sides. Freeze for 15 minutes.
- In another microwave safe bowl, mix together the peanut butter, honey, and remaining 2 tablespoons of coconut oil. Microwave in 30-second intervals, stirring in between, until smooth and pourable.
- Pour the peanut butter mixture evenly over the chocolate layers in the molds. Make sure to leave enough room for the second layer of chocolate. Freeze for 10 minutes.
- Pour the remaining chocolate on top of the peanut butter layer, up to the rims of the molds. Wipe off any excess that spills over the edges. If desired, sprinkle the cups with hemp hearts for added crunch. Freeze for 1 hour, until set, then pop out of the molds.
- The cups will keep in the refrigerator for up to 1 month.
- Enjoy!
Nutrition Facts : Calories 192 calories, Carbohydrate 13 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, Sugar 9 grams
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