Famous Soft Peanut Brittle A Clone From The Davenport Hotel Recipe 385

SOFT PEANUT BRITTLE

Soft Peanut Brittle image

Peanut brittle is a classic Christmas candy treat.

Provided by jstuart

Time 45m

Yield 3 lbs.

Number Of Ingredients 9

Ingredients

2 cups creamy peanut butter
1 1/2 cup sugar
1 1/2 cup light corn syrup
1/4 cup water, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 teaspoons water, divided
2 tablespoons butter
2 cups peanuts, raw or roasted
1 teaspoon baking soda
1 teaspoon vanilla extract

Steps:

In a double boiler over hot water, place peanut butter to heat while preparing syrup. In a large saucepan combine sugar, corn syrup and 1/4 cups water. Cook over high heat to 275 degrees F on a candy thermometer. Lower heat to med, add butter, stirring until melted. Add peanuts, cook stirring for about 5 minutes until candy starts turning brown and reaches 300 degrees F on the candy thermometer. Remove from heat, stir in baking soda that has been dissolved in the 2 teaspoons water. Add vanilla. Working quickly, fold in warm peanut butter, stirring gently. At once, pour candy mixture onto well greased marble slab or cookie sheet. Quickly spread as thin as possible. The secret of the candy is quick cooling. When cold, break into serving size portions.

Nutrition Facts :

THE BEST PEANUT BRITTLE

The Best Peanut Brittle image

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

Ingredients

Nonstick cooking spray
2 cups sugar
1/2 cup light corn syrup
6 tablespoons unsalted butter, cubed
1/2 teaspoon baking soda
1 1/2 cups roasted salted peanuts

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.

FLUFFY PEANUT BRITTLE

Fluffy Peanut Brittle image

This peanut brittle is very light and fluffy. It is important to coat cookie sheets with butter and put in the freezer to get them really cold before you need to pour the brittle. After you pour the candy you should put the pans in the fridge or outside if it is cold, so the brittle will set up quickly and stay fluffy. You could also use another nut if you are allergic to peanuts. This brittle won't break your teeth!

Provided by janefree

Categories Candy

Time 1h10m

Yield 2 pounds

Number Of Ingredients 7

Ingredients

2 cups sugar
1 cup light corn syrup
1/4 cup butter
1/2 cup water
2 1/2 cups raw peanuts
2 teaspoons baking soda
1 teaspoon vanilla

Steps:

Butter 2 large baking sheets; set aside. Butter sides of a heavy 3-quart saucepan. In saucepan combine sugar, corn syrup, butter, and 1/2 cup water. Cook and stir over medium-high heat to boiling. Clip candy thermometer to side of pan. Cook and stir over medium-low heat to 275°, soft-crack stage (about 30 minutes). Add nuts; cook and stir to 295°, hard-crack stage (15-20 minutes more). Remove saucepan from heat; remove thermometer.
Quickly add vanilla, stir in briskly. Sprinkle baking soda over mixture, stirring constantly. Immediately pour onto prepared baking sheets. Cool; break into pieces. Store tightly covered.
This recipe produces a "fluffy" brittle, the candy is lightly honeycombed and opaque. For a dark and clear brittle, omit the baking soda. And let me know how that works out.

Nutrition Facts : Calories 2500.8, Fat 113.2, SaturatedFat 27.1, Cholesterol 61, Sodium 1603.7, Carbohydrate 360.6, Fiber 15.5, Sugar 252.8, Protein 47.3

PEANUT BRITTLE

Peanut Brittle image

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

Ingredients

1 cup raw Spanish peanuts
1 cup white sugar
½ cup light corn syrup
½ cup water
1 teaspoon baking soda

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

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