Southern Living Peanut Brittle Recipes

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MIXED NUT BRITTLE RECIPE



Mixed Nut Brittle Recipe image

Nut brittle is easy to make, travels well, and actually improves in flavor with age, making it the ideal treat to give as a gift or to fill your own candy dish at home. Some trace the history of peanut brittle to a resourceful Southern housewife who, in the late 1800s, added roasted peanuts and baking soda to a failed batch of taffy, creating brittle instead. Whatever its origins are, nut brittle became a much-loved holiday tradition, not only for its tempting flavor but also for how easy it is to prepare, even for a novice candymaker. Brittle that's made with peanuts grew even more popular in the 1900s as farmers in Virginia and Georgia increased their production of the nut. We added that other Southern powerhouse-pecans-to this version, as well as a handful or two of cashews and whole almonds for a tasty change of pace.

Provided by Nancie McDermott

Categories     Candy

Time 1h30m

Yield 2 pounds

Number Of Ingredients 10

2 1/4 cups granulated sugar
1/2 cup water
1/2 cup light corn syrup
1/2 teaspoon fine sea salt
6 tablespoons butter, cut into pieces, plus more for baking sheet
2 cups mixed nuts (such as toasted pecan halves; lightly salted, toasted pistachios; lightly salted, toasted almonds; cashews; or pumpkin seeds)
1 cup salted, dry-roasted peanuts
2 teaspoons baking soda
1 1/2 teaspoons vanilla extract
2 teaspoons flaky finishing salt (such as fleur de sel)

Steps:

  • Rub an 18- x 13-inch baking sheet lightly with butter, or coat with cooking spray. Set aside.
  • Stir together sugar, water, corn syrup, and fine sea salt in a heavy, 2-quart saucepan; attach a candy thermometer to side of pan. Place pan over medium-high, and cook, occasionally stirring gently with a wooden spoon, until sugar dissolves and mixture boils. Once sugar syrup is clear and thickened, cook, undisturbed, until the thermometer reaches 230˚F to 235˚F (soft-ball stage), 5 to 7 minutes.
  • Stir in butter, and continue cooking over medium-high, stirring occasionally, until butter melts, syrup starts to caramelize, and the thermometer reaches 300˚F to 305˚F (hard-crack stage), 6 to 8 minutes. Immediately remove pan from heat; working very quickly, vigorously stir in the mixed nuts and peanuts just until completely coated in caramelized syrup.
  • Immediately stir in baking soda and vanilla. Once the baking soda hits the hot, caramelized syrup, it will lighten and start to get foamy. As soon as ingredients are combined, pour hot candy onto prepared baking sheet. Using the back of a wooden spoon, quickly and gently spread mixture, pushing into a fairly thin layer that covers most of baking sheet. (A few holes are fine. It doesn't need to be a solid sheet of candy.) Quickly sprinkle entire surface with flaky finishing salt. Let stand until brittle hardens, about 1 hour. Break into pieces. Store brittle in an airtight container or a ziplock plastic bag for up to 2 weeks.

SOUTHERN LIVING PEANUT BRITTLE



Southern Living Peanut Brittle image

Make and share this Southern Living Peanut Brittle recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Candy

Time 40m

Yield 15 pieces

Number Of Ingredients 7

1/2 cup raw peanuts
1 cup sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1 tablespoon butter or 1 tablespoon margarine
1 teaspoon baking soda
1 teaspoon vanilla

Steps:

  • Combine peanuts, sugar, corn syrup and salt.
  • Cook over low heat, stirring gently until sugar dissolves.
  • Cook, stirring occasionally to hard crack stage (300°F).
  • Stir in butter, soda and vanilla.
  • Pour onto a buttered baking sheet.
  • When cool, break into pieces.

SOUTHERN PEANUT BRITTLE



Southern Peanut Brittle image

This is another southern favorite. Also from the Junior League of Charleston's Cook book "Charleston Receipts".

Provided by Recipe Baroness

Categories     Candy

Time 55m

Yield 1 pound

Number Of Ingredients 7

3 cups sugar
3 teaspoons baking soda
1/3 cup vinegar
1 piece paraffin wax
1 cup corn syrup (Light)
2/3 cup water
1 quart raw peanuts (shelled)

Steps:

  • Mix sugar, water, syrup, and vinegar together.
  • Add raw peanuts and paraffin. Boil until brown and the peanuts pop or until it is very hard when dropped into cold water (Hard ball stage).
  • Take the mixture from the burner and add the Baking Soda.
  • Stir well and Pour onto a Pre buttered Slab or Jelly Roll Pan.
  • Let mixture cool completely and when cold break into pieces.
  • Enjoy!

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

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  • Completely coat bottom and sides of a 13- x 9 ½-inch rimmed baking sheet with butter. Spread nuts in an even layer on prepared pan; set aside.
  • Cook granulated sugar in a heavy cast-iron skillet over medium-low, stirring occasionally with a wooden spoon until the sugar just begins to melt. Stop stirring. Cook, undisturbed, until sugar melts completely and is syrupy and deep golden brown, about 15 minutes total. (If the sugar begins to brown too quickly or clump in some spots, carefully remove skillet from heat, stir gently, and return to heat.) Add baking soda, stirring well to make sure it is mixed thoroughly.
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