Peanut Butter Bear Brittle Recipes

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PEANUT BUTTER PEANUT BRITTLE



Peanut Butter Peanut Brittle image

I was leery of using so much peanut butter and only put in 1 1/2 cups. It worked fine. Next time I will try the 2 1/2 cups of peanut butter. If you want to use dry roasted peanuts, add them when you add the peanut butter.

Provided by barbacious

Categories     Candy

Time 35m

Yield 1 large pan

Number Of Ingredients 7

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

Steps:

  • Mix sugar, water and syrup in a heavy pot.
  • Bring to a boil and heat to 240°F on a candy thermometer.
  • Add peanuts.
  • Heat to 300°F.
  • Remove from heat and stir in peanut butter and vanilla.
  • Stir in baking soda.
  • Spread quickly onto a lightly buttered pan.
  • Cool and break into pieces.

Nutrition Facts : Calories 8449.8, Fat 469.8, SaturatedFat 86.3, Sodium 5219.4, Carbohydrate 966.2, Fiber 63.5, Sugar 607.9, Protein 237.2

PEANUT BUTTER BEARS



Peanut Butter Bears image

"My granddaughter enjoys making cookies with me," notes Rose Reiser of Greenfield, Indiana. "Since she likes bears, this is one of her favorite recipes."

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 3 dozen.

Number Of Ingredients 13

1 cup butter, softened
1 cup creamy peanut butter
1 cup packed brown sugar
2/3 cup light corn syrup
2 large eggs
4 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
ICING:
3-3/4 to 4 cups confectioners' sugar
5 to 6 tablespoons warm water
3 tablespoons meringue powder
Food coloring, optional

Steps:

  • In a large bowl, cream the butter, peanut butter and brown sugar. Beat in the corn syrup and eggs. Combine the flour, baking powder and salt; gradually add to the creamed mixture. Cover and refrigerate for 2 hours or until easy to handle., On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 4-in. bear-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. Roll leftover dough. Cut circles with a floured 3/4-in. pastry tip; press gently into each cookie, forming the bear's muzzle., Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool., In a large bowl, combine confectioners' sugar, water and meringue powder; beat on low speed just until blended. Beat on high 4-5 minutes or until stiff peaks form. Tint as desired with food coloring. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., Using pastry bags and small round tips, decorate cookies as desired. Let stand at room temperature several hours or until frosting is dry and firm. Store in an airtight container.

Nutrition Facts :

PEANUT BUTTER PEANUT BRITTLE



Peanut Butter Peanut Brittle image

This candie reminds me of the middle of a Butterfinger.It is not as "brittle" as the traditional peanut brittle and is a wonderful change!

Provided by Kozy Kitchen

Categories     Candy

Time 35m

Yield 3 pounds

Number Of Ingredients 7

2 cups sugar
1/4 cup water
1 1/2 cups light corn syrup
2 cups salted peanuts
2 1/2-3 cups peanut butter
1/2 teaspoon vanilla
1 1/2 teaspoons baking soda

Steps:

  • Preparations: Butter a cookie sheet;place in warm oven to keep warm-to hot. Combine the baking soda and vanilla in a small cup and set aside.(this keeps the soda from brown flaking in your syrup).
  • Combine sugar,water and corn syrup in heavy saucepan.
  • Bring mixture to full boil over high heat, stirring until mixture appears clear.
  • Cook to hard crack stage- 290 degrees.(No thermometer? Fill a cup with cold water and drip a drop of the syrup into water. Feel the drop at the bottom of the cup -- if it's hard and brittle, it's ready!
  • Meanwhile, put the measured peanut butter and peanuts in a medium size bowl and microwave on defrost or half power to warm .
  • When the syrup hits 290 remove from heat and add vanilla,soda and the warmed peanut butter mixture. Combine and stir quickly.
  • Working quickly, pour onto a very warm - hot buttered cookie sheet; spread with large spoons or forks.
  • Cool; break into pieces.

Nutrition Facts : Calories 3149.2, Fat 183.8, SaturatedFat 32.5, Sodium 2951.6, Carbohydrate 338.9, Fiber 25, Sugar 205.1, Protein 89.8

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

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.

PEANUT BRITTLE



Peanut Brittle image

Georgia produces more peanuts than peaches-maybe it should be called the peanut state! This is one great way to use them. Daddy loved peanut brittle, and he made this all the time when I was growing up.

Yield makes 3 pounds

Number Of Ingredients 7

1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter
3 cups sugar
1 cup light corn syrup
3 cups shelled raw peanuts

Steps:

  • Measure the vanilla into a small bowl and set aside. Combine the baking soda and salt in another small bowl and set aside. Butter 2 jelly roll pans or cookie sheets with sides liberally with the butter, using 1/2 stick butter on each one. Set aside.
  • Combine the sugar, corn syrup, and 1/2 cup water in a large saucepan. Bring the mixture to a boil, attach a candy thermometer, and cook over medium-high heat until the syrup spins a thread when poured from a spoon or reaches 240°F on the thermometer. Stir in the peanuts and continue cooking and stirring until the candy becomes golden brown or reaches 300°F. Remove from the heat immediately and quickly add the remaining 1 stick butter and the vanilla, baking soda, and salt. Stir only until the butter melts, then quickly pour the brittle onto the cookie sheets, spreading the mixture thinly. When the brittle has completely cooled, break the candy into pieces and store in a tightly covered container.
  • The syrup foams when the soda mixture is added. The bubbles make this brittle very light. Pour it up quickly to capture the air!

PEANUT BRITTLE



Peanut Brittle image

A picture of salty-sweet perfection, brittle is surprisingly easy to make. Serve it alongside coffee or tea for dessert, and save any leftovers for snacking. Peanuts make a classic brittle, but you can substitute cashews or almonds instead.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 35m

Number Of Ingredients 5

Unsalted butter, softened, for baking sheet
2 cups sugar
Pinch of salt
1 1/2 cups salted peanuts, 7 ounces
Vegetable oil, for spatula

Steps:

  • Butter a rimmed baking sheet; set aside. Stir together sugar, 1/2 cup water, and the salt in a medium saucepan. Cook over high heat, without stirring, until sugar begins to melt and turn golden, about 3 minutes. Continue to cook, stirring occasionally, until sugar has melted and mixture turns golden amber, about 10 minutes.
  • Remove pan from heat. Stir in peanuts. Immediately pour peanut mixture onto buttered baking sheet. Quickly spread mixture to 1/2 inch thick using an oiled metal spatula. Let cool completely, about 15 minutes. Break brittle into pieces. Brittle can be stored in an airtight container, up to 2 weeks.

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

VERY BEARY PEANUT BRITTLE RECIPE



Very Beary Peanut Brittle Recipe image

Try our Very Beary Peanut Brittle Recipe. Homemade peanut brittle has teddy-bear-shaped graham snacks pressed into the surface for a fun addition to a classic candy in this peanut brittle recipe.

Provided by My Food and Family

Categories     Recipes

Time 2h30m

Yield Makes about 1-1/2 lb. brittle or 18 servings.

Number Of Ingredients 9

2 cups sugar
1 cup water
1/2 cup light corn syrup
1 Tbsp. margarine or butter
1/2 cup cocktail peanuts
1 tsp. vanilla
1/2 tsp. baking soda
1/2 cup bear-shaped chocolate graham snacks
1/2 cup bear-shaped honey graham snacks

Steps:

  • Grease large baking sheet and back of large spoon or spatula; set aside. Place sugar, water, corn syrup and margarine in medium saucepan. Cook on medium-low heat until sugar mixture reaches 290°F when tested with candy thermometer, stirring occasionally. Stir in peanuts; continue to cook until mixture reaches 300°F. Remove from heat. Stir in vanilla and baking soda until well blended.
  • Pour onto prepared baking sheet; spread into thin layer with back of prepared spoon. Sprinkle with graham snacks; press snacks into hot candy with back of spoon. Cool completely.
  • Break candy into bite-size pieces. Store in tightly covered container at room temperature up to 2 weeks.

Nutrition Facts : Calories 130, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 0.5536 g, Sugar 0 g, Protein 1 g

PEANUT BUTTER & BEAR BRITTLE



Peanut Butter & Bear Brittle image

No bears are required for this creamy-crunchy brittle-just peanut butter, graham snacks and a few other sweet ingredients.

Provided by My Food and Family

Categories     Recipes

Time 30m

Yield 16 servings

Number Of Ingredients 6

2 cups sugar
1/2 cup light corn syrup
1/2 cup water
1/4 cup creamy peanut butter
1 cup dry roasted unsalted peanuts
1/2 cup bear-shaped graham snacks

Steps:

  • Spray large baking sheet with cooking spray. Cook sugar, corn syrup and water in large saucepan on medium heat 30 min. or until mixture reaches 300°F on candy thermometer, stirring occasionally. Remove from heat.
  • Add peanut butter; stir until melted. Stir in remaining ingredients. Immediately pour onto prepared baking sheet; spread with back of spoon to form even layer. Cool completely.
  • Break brittle into bite-size pieces.

Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 35 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

OLD-FASHIONED PEANUT BRITTLE



Old-Fashioned Peanut Brittle image

Foods with a high sugar content, such as peanut brittle, tend to draw moisture from the air, so try to make this candy when the weather is sunny and dry rather than humid or rainy.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 1/2 pounds

Number Of Ingredients 5

1 tablespoon unsalted butter, plus more for pan
2 1/2 cups dry-roasted salted peanuts (12 ounces)
1 cup sugar
1 cup light corn syrup
1 tablespoon baking soda

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.

QUICK PEANUT BRITTLE



Quick peanut brittle image

Break this salted peanut brittle into shards to decorate puds or give as a gift to a foodie friend. It will keep for several weeks in an airtight container

Provided by Liberty Mendez

Time 7m

Yield Makes 300g

Number Of Ingredients 3

200g caster sugar
100g roasted peanuts
1 tsp sea salt flakes

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.

Nutrition Facts : Calories 96 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.4 milligram of sodium

PEANUT BRITTLE



Peanut Brittle image

If you'd like to try making your own candy, this easy peanut brittle recipe is a perfect place to start. While "brittle" is the term for any combination of sugar and water that's heated to the hard crack stage and cooled, it's the addition of salty peanuts that makes this homemade peanut brittle recipe so addictively delicious.

Provided by By Betty Crocker Kitchens

Categories     Snack

Time 1h45m

Yield 72

Number Of Ingredients 8

1 1/2 teaspoons baking soda
1 teaspoon water
1 teaspoon vanilla
1 1/2 cups sugar
1 cup water
1 cup light corn syrup
3 tablespoons butter
1 pound shelled unroasted peanuts

Steps:

  • Heat oven to 200°F. Butter 2 cookie sheets, 15 1/2x12 inches, and keep warm in oven. Mix baking soda, 1 teaspoon water and the vanilla; reserve.
  • Mix sugar, 1 cup water and the corn syrup in 3-quart saucepan. Cook over medium heat, stirring occasionally, to 240°F on candy thermometer or until small amount of syrup dropped into very cold water forms a soft ball that flattens when removed from water.
  • Stir in butter and peanuts. Cook, stirring constantly, to 300°F or until small amount of mixture dropped into very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy.
  • Pour half the candy mixture onto each cookie sheet; quickly spread about 1/4 inch thick. Cool completely, at least 1 hour. Break into pieces. Store in covered container.

Nutrition Facts : Calories 80, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 35 mg

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