Duwannas Peanut Brittlemy Mom 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

MOM'S EASY PEANUT BRITTLE



Mom's Easy Peanut Brittle image

My mom got this recipe years ago from someone she worked with...she made it at Christmas and holidays quite a bit. I have never made it, but I know it tastes yummy!! If you like alot of peanuts to candy ratio, use the whole 1 1/2 cups peanuts (or more if you like)...it's purely personal preference!

Provided by Troop Angel

Categories     Candy

Time 15m

Yield 1 batch, 8-10 serving(s)

Number Of Ingredients 7

2 cups sugar
1 cup white light corn syrup
1/2 cup water
1 teaspoon butter
1 teaspoon vanilla
2 teaspoons baking soda
1 -1 1/2 cup raw Spanish peanut

Steps:

  • Stir syrup, water and sugar together in large, heavy pan to hard ball stage (250*F- 265*F-- A little of this syrup dropped into cold water will form a hard ball).
  • Stir in butter and peanuts until golden brown.
  • Stir in vanilla and soda.
  • Pour into 2 buttered pizza pans, just shaking pan to even out mixture.
  • Cool and break into pieces.

MOM'S PEANUT BRITTLE



Mom's Peanut Brittle image

Mom used to make this peanut brittle every Christmas. She would give it to neighbors as a gift. Now I do the same.

Provided by GibbyLou

Categories     Candy

Time 30m

Yield 25 serving(s)

Number Of Ingredients 7

3 cups sugar
1 cup white Karo
1/2 cup water
3 cups peanuts, raw
1 tablespoon butter
1 teaspoon salt
2 teaspoons baking soda

Steps:

  • Butter cookie sheets or foil (3-4 ft long). Make sure it is on a heat resistant surface or use layers of newspaper between counter and foil.
  • Combine sugar, karo syrup, and water in a large pot. Cook until the temperature reaches 268.
  • Add the peanuts, stirring constantly until golden brown or 300 degrees.
  • Remove from heat. Add butter, salt, and baking soda. Blend thoroughly and turn out onto prepared foil or pans. Spread fast as it begins to cool quickly.

MOM'S PEANUT BRITTLE



Mom's Peanut Brittle image

Here's the recipe my Mom has make for fifty years or so ...at least longer than my oldest sibling can remember!

Provided by Carla A.

Categories     Peanut Desserts

Yield 36

Number Of Ingredients 9

1 ½ cups white sugar
⅔ cup water
⅔ cup light corn syrup
2 tablespoons butter
½ cup raw Spanish peanuts
½ teaspoon salt
½ teaspoon vanilla extract
½ teaspoon baking soda
1 ½ teaspoons water

Steps:

  • Generously butter a 12x18 inch cookie sheet. Set aside.
  • Mix sugar, water, and corn syrup in a heavy skillet. Stir well until it comes to a boil. Cover and boil 3 minutes. Continue to boil to hard ball stage (when a little bit dropped into a cupful of cold water forms a hard ball - hence the name!) 250 degrees F (120 degrees C).
  • Stir in butter and peanuts. Continue cooking until mixture turns a light brown color. Remove from heat.
  • Mix together salt, vanilla, baking soda and water. Combine this with syrup and nuts mixture. Mix well, and fast.
  • Pour onto prepared cookie sheet. Use back of buttered spoon to spread thinly and evenly. Allow to cool, then break into pieces. Store in airtight container in refrigerator.

Nutrition Facts : Calories 66.8 calories, Carbohydrate 13.3 g, Cholesterol 1.7 mg, Fat 1.6 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 0.6 g, Sodium 58.5 mg, Sugar 10 g

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