Excellent Peanut Brittle Recipes

QUICK AND EASY PEANUT BRITTLE

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.

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.

PEANUT BRITTLE

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.

PEANUT BRITTLE

Steps:

• In a small bowl combine peanuts, cinnamon, and cayenne. Set aside.
• Brush the inside of a medium sized heavy saucepan with vegetable oil. Add the sugar and water to the saucepan, cook over high heat, stirring occasionally with a wooden spoon, until it comes to a boil. Stop stirring, cover and cook for 3 minutes. Uncover, reduce heat to medium, and cook until the sugar is a light amber color. Stir in peanuts. This will greatly reduce the temperature of the sugar so work quickly. Once evenly mixed, pour mixture onto a sheet pan lined with a silicone baking mat or buttered parchment paper. Using a buttered spatula, spread thin. You will have to work quickly when pouring out and spreading the mixture in the pan. If necessary, in order to achieve single layer of peanuts, top with second sheet pan whose underside has been buttered. Cool completely and then break into pieces.

MOM'S BEST PEANUT BRITTLE

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.

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.

EASY!!! THE BEST PEANUT BRITTLE

Steps:

• In a 4 cup Pyrex glass measuring cup mix the sugar Karo syrup and water-cook for 9 minutes.
• When done use pot holder and stir in peanuts(or you favorite kind).
• Stir in butter.
• Immediately pour onto greased cookie sheet( I use spray oil), spread quickly it gets thick fast.
• Let cool and viola! Break up into pieces and enjoy.

OLD-FASHIONED PEANUT BRITTLE

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.

PEANUT BRITTLE

Steps:

• Coat two 12-by-17-inch baking sheets with vegetable spray.
• In a heavy 5-quart saucepan with lid, combine sugar, corn syrup, and water. Cover pot, and bring to a boil over high heat, about 5 minutes. Dissolve sugar by carefully swirling pot often over burner. Keeping lid on will prevent sugar crystals from forming; however, should crystals form, wash down sides of pot with a wet pastry brush.
• Once steam just begins to escape from pot, remove cover and reduce heat to medium. Insert candy thermometer, and continue to boil until temperature reaches 230 degrees (thread stage), about 1 minute.
• Add peanuts, stirring constantly with a metal spoon until mixture reaches 300 degrees (hard crack stage) and is a rich golden brown, 13 to 18 minutes.
• Immediately remove from heat, and quickly add butter, vanilla, and baking soda. Stir with a metal spoon until butter melts; mixture will become foamy. Pour half of mixture down center of each pan, spreading evenly with a spatula. Allow to cool for at least 1 hour.
• Turn brittle out of pan, and snap it into shards.

QUICK PEANUT BRITTLE

Steps:

• Line a baking tray with baking parchment. Melt the sugar in a medium frying pan over a medium heat for 4-5 mins until caramelised - it should be a dark amber colour. Don't stir, as this causes the sugar to crystallise - instead, tilt the pan slowly so the sugar melts evenly.
• Add the peanuts, stir with a wooden spoon, then quickly and carefully tip onto the prepared tray. Immediately sprinkle over the sea salt flakes and leave to cool until set. Will keep for several weeks in an airtight container.

TWO MINUTE PEANUT BRITTLE

Steps:

• Coat a cookie sheet with nonstick cooking spray. Set aside.
• Place the caramels in a bowl, and heat in the microwave for about 2 minutes, or until melted and bubbly. Some microwaves may take longer. Stir in the peanuts, and pour out onto the prepared baking sheet. Press as thinly as you can. Cool completely, then break into pieces.

OLD-FASHIONED PEANUT BRITTLE

Steps:

• Butter 2 heavy large baking sheets. Stir first 4 ingredients in heavy large saucepan over medium heat until sugar dissolves. Increase heat to high and boil without stirring until candy thermometer registers 260°F., about 40 minutes. Reduce heat to medium-low. Mix in peanuts and butter and cook until thermometer registers 295°F., stirring constantly, about 15 minutes. Add baking soda and vanilla and stir briskly (mixture will foam up). Immediately pour out onto prepared baking sheets, dividing evenly. Spread out brittle as thinly as possible. Let stand until cold and hard.
• Break brittle into pieces. Store in airtight containers at room temperature. (Can be prepared 1 month ahead.)