Grandma Ws Peanut Brittle Recipes

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.

GRANDMA'S CHRISTMAS BRITTLE

Steps:

• Grease two baking sheets and keep warm in a 200° oven. In a large saucepan, combine the sugar, corn syrup and 1 cup water. Cook over medium heat, stirring constantly, until a candy thermometer reaches 240° (soft-ball stage). Stir in butter, salt and peanuts. Continue heating, stirring constantly, until the mixture reaches 300°., Meanwhile, combine the baking soda, 1 teaspoon water and vanilla. Remove saucepan from the heat. Stir in baking soda mixture. Quickly pour half the mixture over each baking sheet. Spread with a buttered metal spatula to a 1/4-in. thickness. Cool. Break into pieces. Store in an airtight container.

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.

GRANDMA'S PEANUT BRITTLE

Steps:

• In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, vanilla 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 hardens when dropped in water.
• Remove from heat; immediately stir in baking soda.
• Pour immediately onto cookie sheet.
• Lift and pull peanut mixture( I do this with 2 forks) into rectangle about 14x12 inches.
• Let cool.
• Snap candy into pieces.

GRANDMA MYRNA'S HONEY-WALNUT BRITTLE

Steps:

• Grease a large baking sheet with butter.
• Mix sugar and honey together in a large microwave-safe glass bowl; mixture will be very thick. Place in the microwave and cook on high for 1 minute. Stir, and cook 1 minute more. Stir mixture again, and cook until mixture boils and sugar is dissolved, an additional 30 seconds to 2 minutes.
• Stir walnuts into the bowl with the sugar mixture. Heat in the microwave another 3 to 4 minutes. Stir in butter, salt, cinnamon, and vanilla extract. Microwave until mixture is caramel in color, an additional 1 to 2 minutes.
• Carefully remove bowl from microwave, and quickly stir in baking soda until incorporated. Immediately pour mixture onto the buttered cookie sheet. Allow to cool until brittle is set, about 15 minutes. Break into pieces and store in an airtight container.

GRANDMA'S PEANUT BRITTLE

Steps:

• Mix soda, 1 tsp. water and vanilla in a small bowl and let sit.
• Place sugar, 1 cup water and Karo corn syrup in a 3 qt. micro-safe bowl. Heat uncovered for 15 minutes on full power; stirring occasionally. Stir in butter until melted. Add raw peanuts. Heat for 18 to 20 minutes; stirring occasionally.
• Grease a cookie sheet with butter and place in a warm oven preheated at 250°F and then turned off. Remove mixture from micro and add the soda mix.
• Pour hot brittle onto cookie sheet and spread to 1/4-inch thickness with a buttered spatula and let cool. Break into pieces.