Peanut Cookie Brittle Recipes

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GIANT PEANUT BRITTLE COOKIES



Giant Peanut Brittle Cookies image

Topped with leftover peanut brittle bits, these giant cookies take star billing on holiday cookie trays-or all year long, guarantees Carolyn Horne from Tigard, Oregon. "Folks can't get enough of them."

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 1-1/2 dozen.

Number Of Ingredients 12

1/3 cup butter-flavored shortening
1/3 cup creamy peanut butter
1/3 cup sugar
1/3 cup packed brown sugar
2 teaspoons 2% milk
1 large egg, room temperature
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon salt
3/4 cup peanut butter chips
2/3 cup crushed peanut brittle

Steps:

  • In a small bowl, cream the shortening, peanut butter and sugars until light and fluffy. Beat in milk and egg. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture and mix well., Shape dough into 1-1/2-in. balls. Place 3-1/2 in. apart on ungreased baking sheets. Flatten into 3-in. circles with a glass dipped in sugar. , Bake at 375° for 6-8 minutes or until golden brown. Cool for 2 minutes before removing to wire racks., In a microwave, melt peanut butter chips; stir until smooth. Spread over half of each cookie; sprinkle with peanut brittle.

Nutrition Facts : Calories 178 calories, Fat 9g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 144mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.

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.

EASY COOKIE BRITTLE



Easy Cookie Brittle image

These easy and buttery cookie bars require only 5 ingredients and take just minutes to make. Perfect for potlucks or snacks, these are loved by everyone.

Provided by Gertrude

Categories     Desserts     Candy Recipes     Brittle

Time 1h35m

Yield 24

Number Of Ingredients 6

1 serving cooking spray
1 cup butter, softened
1 cup white sugar
2 cups all-purpose flour
1 cup semi-sweet chocolate chips, divided
1 cup peanut butter chips, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 15x10-inch baking pan with aluminum foil; spray aluminum foil layer with cooking spray.
  • Beat butter and sugar together with an electric mixer until light and fluffy; gradually beat in flour until combined. Fold 3/4 cup chocolate chips and 3/4 cup peanut butter chips into dough. Press dough into the prepared pan; sprinkle with remaining 1/4 cup chocolate chips and 1/4 cup peanut butter chips.
  • Bake in the preheated oven until lightly browned, about 25 minutes. Cool in pan for 10 minutes.
  • Remove brittle by lifting aluminum foil out of pan and transferring to a wire rack to cool completely. Cut into 24 bars.

Nutrition Facts : Calories 228.3 calories, Carbohydrate 25.7 g, Cholesterol 20.3 mg, Fat 12.7 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 9 g, Sodium 80.3 mg, Sugar 16.4 g

QUICK AND EASY PEANUT BRITTLE



Quick and Easy Peanut Brittle image

This is my favorite brittle recipe. I hope you enjoy.

Provided by Jordan Patten

Categories     Desserts     Nut Dessert Recipes     Peanut Dessert Recipes

Time 45m

Yield 20

Number Of Ingredients 4

2 tablespoons butter
1 cup white sugar
½ teaspoon salt
1 cup shelled peanuts

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.

Nutrition Facts : Calories 91.6 calories, Carbohydrate 11.6 g, Cholesterol 3.1 mg, Fat 4.8 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 1.2 g, Sodium 125.7 mg, Sugar 10.3 g

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

TWO MINUTE PEANUT BRITTLE



Two Minute Peanut Brittle image

This is a delicious brittle candy that you can whip up in just a couple of minutes. You can be creative with this and use toffee, pistachios, or other nuts.

Provided by HONEYBEEMELISSA

Categories     Desserts     Nut Dessert Recipes     Peanut Dessert Recipes

Time 4m

Yield 12

Number Of Ingredients 2

24 individually wrapped caramels, unwrapped
1 cup unsalted dry roasted peanuts

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.

Nutrition Facts : Calories 148.3 calories, Carbohydrate 18.2 g, Cholesterol 1.4 mg, Fat 7.7 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 1.3 g, Sodium 50.2 mg, Sugar 13.7 g

PEANUT BRITTLE



Peanut Brittle image

Here is a recipe for the easiest candy to make: brittle. The only thing even remotely tricky about it is getting the sugar to the tint of brown you want -- not too light, and definitely not too dark, which can happen in a flash. You can use any nut you want with this, but do add some salt if you use unsalted nuts.

Provided by Mark Bittman

Categories     easy, candies, dessert

Time 20m

Yield About 1 pound

Number Of Ingredients 4

Butter for greasing pan
2 cups sugar
2 cups roasted peanuts, salted or unsalted, or other nuts
Salt, if using unsalted peanuts (optional)

Steps:

  • Use a bit of butter to grease a baking sheet, preferably one with a low rim. Combine sugar and 2 tablespoons water in a heavy skillet and turn heat to medium. Stir until smooth, then cook, adjusting heat so that mixture bubbles steadily. Stir occasionally until mixture turns golden brown (which it may do rather suddenly).
  • Stir in the peanuts and a large pinch of salt, if desired. Pour mixture onto greased baking sheet and spread out. Cool for about a half-hour, then break into pieces. (You can score brittle with a knife when it has solidified slightly but not yet turned hard; that way, it will break into even squares.) Store in a covered container for up to two weeks.

Nutrition Facts : @context http, Calories 327, UnsaturatedFat 12 grams, Carbohydrate 45 grams, Fat 15 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 6 milligrams, Sugar 41 grams, TransFat 0 grams

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

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

CINNAMON PEANUT BRITTLE



Cinnamon Peanut Brittle image

I made this sweet, peanut-packed candy for Christmas and sent some with my husband to work. His co-workers liked it so much they asked for more. It has a lovely glossy look and the cinnamon is a delightful surprise. You've got to try this peanut butter brittle recipe. -Grace Miller, Mansfield, Ohio

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 1-1/4 pounds (20 servings).

Number Of Ingredients 7

1 cup sugar
1/2 cup light corn syrup
2 cups salted peanuts
1 teaspoon butter
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla extract

Steps:

  • In a 2-qt. microwave-safe bowl, combine sugar and corn syrup. Heat, uncovered, on high for 3 minutes; stir. Heat 2-1/4 minutes longer. Stir in peanuts, butter and cinnamon. , Microwave, uncovered, on high until mixture turns a light amber color (mixture will be very hot), 20-30 seconds. Quickly stir in baking soda and vanilla until light and foamy. , Immediately pour onto a greased baking sheet and spread with a metal spatula. Refrigerate until firm, about 20 minutes; break into small pieces. Store in an airtight container.

Nutrition Facts : Calories 153 calories, Fat 8g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 116mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

EASY!!! THE BEST PEANUT BRITTLE



Easy!!! the Best Peanut Brittle image

Make and share this Easy!!! the Best Peanut Brittle recipe from Food.com.

Provided by barberbabe

Categories     Candy

Time 19m

Yield 2-4 serving(s)

Number Of Ingredients 5

1 cup white sugar
1/2 cup clear Karo syrup
1/2 cup water
1 cup peanuts
1 tablespoon butter

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.

Nutrition Facts : Calories 1069.6, Fat 41.7, SaturatedFat 8.6, Cholesterol 15.3, Sodium 56.8, Carbohydrate 170.7, Fiber 6.2, Sugar 123.2, Protein 18.9

COOKIE BRITTLE



Cookie Brittle image

"This recipe originally called for chocolate chips, but my family and friends like it better when I use peanut butter chips," remarks Betty Byrnes Consbruck of Gainesville, Florida. "I often make it for unexpected guests."

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 4 dozen.

Number Of Ingredients 5

1 cup butter, softened
1 cup sugar
2 cups all-purpose flour
1-1/4 cups peanut butter chips
1/2 cup coarsely chopped pecans

Steps:

  • In a small bowl, cream butter and sugar until light and fluffy. Gradually add flour and mix well. Stir in peanut butter chips. , Line a 15x10x1-in. baking pan with foil; coat with cooking spray. Gently press dough into the pan; sprinkle with pecans and press into dough. , Bake at 350° for 20-25 minutes or until golden brown. Cool on a wire rack. Invert pan and remove foil. Break brittle into pieces; store in an airtight container.

Nutrition Facts : Calories 99 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 50mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.

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 COOKIE BRITTLE



Peanut Cookie Brittle image

Make and share this Peanut Cookie Brittle recipe from Food.com.

Provided by Happy Harry 2

Categories     Bar Cookie

Time 40m

Yield 1 tray

Number Of Ingredients 7

2/3 cup margarine (can use butter)
1 1/2 teaspoons vanilla extract
1 cup chocolate chips
2 cups all-purpose flour
1 teaspoon salt
1 1/2 cups peanut butter (I used creamy)
1 cup nuts, chopped (peanuts* or walnuts)

Steps:

  • Preheat oven to 375 degrees.
  • Coat a 10x15 lipped cookie sheet lightly with vegetable oil. Set aside.
  • Melt margarine and mix with the vanilla, peanut butter, and salt until light and fluffy. Don't hurry this step.
  • Add flour and beat in until smooth.
  • Stir in chips.
  • Spread mixture over cookie sheet evenly. I put it all in the middle of sheet and use a glass to roll it out.
  • Sprinkle with the chopped nuts, pressing them into the mixture.
  • Bake 25 minutes.
  • Remove from oven and place hot cookie sheet on flat surface. Cut cookies while HOT! Let cool in pan.
  • * use blanched peanuts.

Nutrition Facts : Calories 5904.1, Fat 439.5, SaturatedFat 100.6, Sodium 6461.4, Carbohydrate 409.4, Fiber 52.2, Sugar 135.1, Protein 155

PEANUT BUTTER COOKIE BRITTLE



Peanut Butter Cookie Brittle image

This is a different kind of cookie, supposed to be something close to a peanut brittle...this cookie is very crispy and delicious, great to dunk in you coffee.(note servings depends on how many pieces are broken up)

Provided by Kittencalrecipezazz

Categories     Candy

Time 30m

Yield 48 pieces (approx)

Number Of Ingredients 10

1 1/4 cups quick-cooking rolled oats
1 cup flour
1/2 cup butter (no substitutes)
1/2 cup peanut butter
3/4 cup packed brown sugar
1 teaspoon salt
1 teaspoon vanilla
1 (300 g) package semi-sweet chocolate chips or 1 (300 g) package peanut butter chips (or half pkg of each)
1/2 cup flaked coconut
1 cup chopped peanuts

Steps:

  • Set oven to 375 degrees.
  • Prepare a 15x10-in shallow baking pan (ungreased).
  • In a medium bowl, combine rolled oats and flour.
  • In a large mixing bowl, cream butter and peanut butter until light and fluffy; gradually beat in sugar, salt and vanilla.
  • Stir in dry ingredients; mix well.
  • Add the chocolate chips, coconut and peanuts.
  • Press mixture evenly into ungreased baking pan.
  • Bake 20 minutes.
  • Let cool on wire rack.
  • Break into irregular pieces.

Nutrition Facts : Calories 114.4, Fat 7, SaturatedFat 3.1, Cholesterol 5.1, Sodium 79.1, Carbohydrate 12.1, Fiber 1.1, Sugar 7.5, Protein 2.4

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From findrecipes.info


PEANUT BRITTLE - PREPPY KITCHEN
2020-10-11 1. Add the sugar, water, salt, and corn syrup to a heavy-bottomed pot then stir together. 2. Attach a candy thermometer to the pot and place over medium-high heat while stirring occasionally. Once your mixture comes to a boil add the butter and start stirring frequently. 3.
From preppykitchen.com


EASY PEANUT BRITTLE RECIPE - FOXY FOLKSY
Instructions. Grease a 13x9 or slightly bigger baking tray or pan with butter. Combine sugar, salt, water, corn syrup, and butter in a large heavy bottom saucepan. Bring to a simmer over medium heat stirring frequently until it becomes bubbly and reaches 120°C /250°F.
From foxyfolksy.com


PEANUT BRITTLE COOKIES RECIPES ALL YOU NEED IS FOOD
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 ...
From stevehacks.com


RECIPE: MICROWAVE PEANUT BRITTLE - RECIPELINK.COM
Combine sugar, corn syrup, and water in a large microwave safe bowl (I used a 3. quart casserole dish). Microwave on high for 6 minutes. Stir in peanuts. Microwave on high for 8 minutes, stirring twice. Stir in margarine. Microwave. on high for 10 minutes...stirring twice. Take bowl out of microwave and stir.
From recipelink.com


PEANUT BRITTLE COOKIES - WOOD & SPOON
2021-10-25 Preheat the oven to 350 degrees. Line two pans with parchment paper or silicone baking mats. Melt the butter over medium heat on the stove. Stir regularly and remove the pan from heat immediately once all is melted. Pour into a …
From thewoodandspoon.com


EASY HOMEMADE PEANUT BRITTLE - THE COUNTRY COOK
2020-12-01 When the sugar comes to a boil (about 6 to 7 minutes) add the sliced butter. Stir to combine. Let the mixture come back up to a boil until it reaches 280°F. Then stir in the peanuts. Continue boiling the mixture until the candy thermometer reads 300°F. Remove from heat and stir in the baking soda.
From thecountrycook.net


CRISP CRUNCHY PEANUT BRITTLE COOKIES - 2 COOKIN MAMAS
2017-12-13 Preheat oven to 325 degrees. Grease a large cookie sheet, about 10x14-inches, with shortening or butter. Set aside. Cream butter and sugar using an electric mixer until light and fluffy, about 5 minutes. Add vanilla extract and 2 Tablespoons of the beaten egg, reserving remainder for brushing on top of cookies prior to baking.
From 2cookinmamas.com


CHOCOLATE COVERED PEANUT BRITTLE - THE SPIFFY COOKIE
2015-10-31 Line a 12x17-inch jelly roll pan with a silicone baking mat (or lightly butter or use nonstick spray). Set aside, In a 3 quart heavy saucepan over medium heat, add sugar, salt, corn syrup and water. Stir constantly with a wooden spoon until the sugar is dissolved, then brush down the sides with a moist pastry brush.
From thespiffycookie.com


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