QUICK AND EASY PEANUT BRITTLE
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
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
THE BEST PEANUT BRITTLE
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
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.
FAMOUS SOFT PEANUT BRITTLE-A CLONE FROM THE DAVENPORT HOTEL RECIPE - (3.8/5)
Provided by Bluemountainbabe
Number Of Ingredients 8
Steps:
- In a double boiler heat the peanut butter keeping it warm until needed. In a large sauce pan combine the sugar, corn syrup and 1/4 cup of water. Cook over high heat to 275°F, lower the heat to medium, add butter, stirring until melted. Add the peanuts and continue to stir until the candy starts turning brown and reaches 300°F ( about 5 minutes). Remove from heat, stir in baking soda that has been dissolved in a teaspoon of water along with the vanilla. Working quickly, fold in the warm peanut butter until well blended. Pour the candy onto a marble slab or greased cookie sheet spreading it 1/4 to 12 inch thick. Break into pieces after it has cooled
SOFT PEANUT BRITTLE
Peanut brittle is a classic Christmas candy treat.
Provided by jstuart
Time 45m
Yield 3 lbs.
Number Of Ingredients 9
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 :
MOM'S BEST PEANUT BRITTLE
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
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
PEANUT BRITTLE
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
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 EASY PEANUT BRITTLE
My mom got this recipe years ago from someone she worked with...she made it at Christmas and holidays quite a bit. I have never made it, but I know it tastes yummy!! If you like alot of peanuts to candy ratio, use the whole 1 1/2 cups peanuts (or more if you like)...it's purely personal preference!
Provided by Troop Angel
Categories Candy
Time 15m
Yield 1 batch, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Stir syrup, water and sugar together in large, heavy pan to hard ball stage (250*F- 265*F-- A little of this syrup dropped into cold water will form a hard ball).
- Stir in butter and peanuts until golden brown.
- Stir in vanilla and soda.
- Pour into 2 buttered pizza pans, just shaking pan to even out mixture.
- Cool and break into pieces.
OLD-FASHIONED PEANUT BRITTLE
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
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
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
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
SOFT PEANUT BRITTLE
A peanut brittle with a texture a little softer than a Butterfinger candy bar. For best results, weigh out your peanut butter and use a thick, nonstick saucepan.
Provided by Cookie Madness
Categories Dessert
Time 30m
Number Of Ingredients 9
Steps:
- Line a large rimmed baking sheet with non-stick foil or parchment paper.
- Dissolve baking soda in water and set next to the stove.
- In a microwave-safe bowl or Pyrex measuring cup, heat the peanut butter for 30 seconds or until it is soft and warm. Add the vanilla to the peanut butter.
- Combine the 2 tablespoons water, sugar and corn syrup in a large, heavy, nonstick saucepan. Cook over medium-high heat until a candy thermometer reads 275F. Lower heat slightly, add butter and and peanuts and stir constantly over medium until candy thermometer reads 300 degrees.
- Remove from heat. Quickly stir in baking soda mixture and softened peanut butter mixture. Pour candy onto prepared cookie sheet and spread as thinly as you can. If you have trouble spreading it, grab a second sheet of parchment paper or non-stick foil and press it down slightly. It should be no more than 1/2 inch thick, but preferably thinner.
- Sprinkle the finely chopped nuts over the top if desired.
QUICK PEANUT BRITTLE
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
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
FLUFFY PEANUT BRITTLE
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
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
SOFT PEANUT BRITTLE
Steps:
- Melt the white chocolate chips and the peanut butter chips together. Then add the peanut butter, nuts, and pretzels.
- Pour out onto a cookie sheet lined with parchment paper and place into the fridge to cool for around 30 minutes.
- After thoroughly cooled, break into small pieces. Now it is ready to eat and enjoy.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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