Sweet And Spicy Peanut Brittles Recipes

SWEET AND SPICY PEANUT BRITTLES

Steps:

• In a wide skillet, on moderate heat, add peanuts, water, sugar and bring it to boil stirring continuously till sugar crystallizes slightly and peanuts get crusty for about 10 minutes (That is sandy textured sugar coats the peanuts. This is very normal)
• Lower the heat and and continue stirring till the sugar melts again and starts coating the peanuts for about 5 to 8 minutes. I like my end product to be good amber or bronze colored. Be careful and see that the heat is not high which may burn the syrup or the peanuts.
• Right before they are done add vanilla extract and chile powder and stir until well coated.
• Transfer this to a greased baking sheet or parchment paper. Spread evenly with ladle or pressing it gently with back of greased tray.
• Let this cool down completely and break them into pieces of desired size.
• Sweet and Spicy Peanut Brittles are now ready. Serve and enjoy. You can store them in air tight container for up to 10 days.

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.

THE BEST PEANUT BRITTLE

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.

CLASSIC PEANUT BRITTLE

Steps:

• Line a rimmed baking sheet with parchment and lightly coat with cooking spray. In a medium saucepan, combine sugar, corn syrup, salt, and 1 cup water. Bring to a rapid simmer over medium-high and cook until deep golden, about 20 minutes. Remove pan from heat. Stir in butter, baking soda, and peanuts (mixture will foam). Stir until mixture is no longer bubbling and caramel is smooth, 1 minute. Transfer to sheet and spread with a lightly greased spatula. Let cool until firm, 15 minutes. Break into pieces.

SPICY PEANUT BRITTLE

Steps:

• Line a cookie sheet with parchment paper.
• Combine the vanilla, baking soda,water and set it aside for later.
• combine the sugar, water and honey.
• Bring to a Boil.
• When the temp reaches 240 degrees add the peanuts, butter and cayenne pepper.
• Stir constantly until the temp reaches 300 degrees.
• remove from heat and stir in the the water vanilla baking soda and water.
• pour the peanut brittle on to the parchment paper and allow to cool completely.
• Break in to pieces.

SWEET & SPICY PEANUTS

Steps:

• Place peanuts in a greased 1-1/2-qt. slow cooker. In a small bowl, combine the sugars, water, butter, chili sauce and chili powder. Pour over peanuts. Cover and cook on high for 1-1/2 hours, stirring once., Spread on waxed paper to cool. Store in an airtight container.

SPICY PEANUT BRITTLE

Steps:

• Coat a cookie sheet with cooking spray.
• Also spray a metal spatula (and yes it matters, goo will stick to all others and make it impossible to work with)
• set aside cookie sheet and spatula.
• In a large bowl, mix the peanuts, hot pepper sauce and allspice
• Put sugar and corn syrup into a large glass microwavable bowl.
• Stir mixture - will be very thick but will change when heated.
• Microwave, uncovered on high for 4 minutes.
• stir again.
• add in spicy peanut mixture.
• stir until blended.
• Return to microwave and cook on high 4-5 minutes longer.
• Stir in butter.
• Microwave 45 seconds.
• Very quickly add in baking soda and vanilla and stir. It will foam and the color witl lighten.
• Immediately pour into prepared pan and spread as thin as possible with prepared spatula.
• Cool, break into pieces (put in bag and use hammer to smash is easiest).