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.
BEST EVER MICROWAVE PEANUT BRITTLE
Note your microwave needs to be 750 to 950 watt. If your microwave is higher need to lower your cooking times and if your microwave is less you will need to increase your cooking time. I'm sorry I did not update this sooner.
Provided by Joyce Heddin
Categories Candy
Time 19m
Yield 1 pound, 12-20 serving(s)
Number Of Ingredients 6
Steps:
- Mix sugar and corn syrup together and cook on high for 4 minutes.
- Add peanuts mix well and cook on high for 3 minutes.
- Add butter and vanilla and cook on high for 2 minutes.
- Add baking soda and mix well, mixture will foam.
- Spread on well butter foil.
- when completely cooled break in to pieces.
- Store in air tight container.
- NOTE: Any type of nut can be used in place of the peanuts.
EASY!!! THE BEST PEANUT BRITTLE
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
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
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
BEST OF SHOW DIXIE PEANUT BRITTLE!
Homemade peanut brittle is the best, and I love how easy this classic recipe is. It's so impressive, people will think you're a professional candy maker when they taste this buttery confection. Place in decorative tins or cellophane bags and you have a lovely hostess gift.
Provided by Lori Harbin-Combs
Categories Candies
Time 45m
Number Of Ingredients 8
Steps:
- 1. Heat sugar, syrup, water, and salt to a rolling boil in a HEAVY 2-quart saucepan.
- 2. Add peanuts. Reduce heat to low-medium and stir constantly. Cook to hard crack stage (293 degrees F.)
- 3. Add butter and vanilla, then baking soda. Beat rapidly.
- 4. Pour into a large well-buttered baking sheet, spreading to 1/4 in. thickness.
- 5. When cool break into pieces. Store in an airtight container. Makes about 2 pounds. Cook time varies please be patient!
BEST PEANUT BRITTLE RECIPE - (4.6/5)
Provided by Foodiewife
Number Of Ingredients 8
Steps:
- NOTE: Be sure to have all of your ingredients measured out and ready to go. Once the candy is "set" it needs to be quickly poured out. EQUIPMENT NEEDED: Candy thermometer and a silicone mat (if possible) Grease a large cookie sheet (better, yet, use a Silpat mat). Set aside. In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. NOTE: Using a candy thermometer, I waited until the hot liquid reached 250°F. Reviews suggested this, so that I didn't risk burning the peanuts. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300°F (150°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, vanilla and baking soda; pour at once onto cookie sheet. With 2 forks*, lift and pull peanut mixture into rectangle about 14x12 inches; cool. *I just tilted the brittle, as soon as it was poured on my Silpat and it distributed evenly. Snap candy into pieces.
MOM'S BEST PEANUT BRITTLE
Categories Candy Nut Dessert Christmas Quick & Easy Wheat/Gluten-Free
Yield 16
Number Of Ingredients 9
Steps:
- Place sheet pan in a just warm oven and cover with parchment paper. Helps spread the candy and prevents setting too quickly. In a heavy 2 qt saucepan over medium heat, bring to a boil sugar, corn syrup, salt, cayenne and water. Stir until sugar dissolves. Stir in peanuts. Set candy thermometer in place, continue cooking. Stir frequently until temperature reaches 300 degrees. Remove from heat, immediately stir in butter and baking soda, pour at once onto prepared baking sheet. Using a silicone spatula sprayed lightly with Pam spread the candy to desired thickness (approx 14x12"), then immediately sprinkle with the Maldon salt. Cool and break into pieces.
BEST IN THE WORLD PEANUT BRITTLE
Number Of Ingredients 8
Steps:
- Place syrup, sugar, and water in iron skillet and cook to soft-ball stage (230°). Add raw peanuts. Stir and cook these ingredients on medium-high to the crack stage (301°-302°), stirring constantly. Turn off heat. Stir in margarine, vanilla, baking soda, and salt until well blended. This will want to foam over. Keep stirring fast until well blended. Pour into large platter that is well buttered. As soon as possible, start pulling over the edges of platter. Work on Formica or tile counter. You can't pull this out thin until it reaches the right temperature. (If it's too hot, it will not be clear, so just keep working with it.) You can make it as thin as you like, and break it into pieces.
Nutrition Facts : Nutritional Facts Serves
THE BEST PEANUT BRITTLE
You can substitute pumpkin seeds or any other kind of nut for the peanuts if you so choose. You must pre-measure and prepare ingredients ahead of time. You do not have time to measure while cooking the candy. I like to use a digital thermometer with an alarm. I set the alarm to go off at 300 degrees so that I know for sure...
Provided by Tiffany Fleet
Categories Candies
Time 50m
Number Of Ingredients 7
Steps:
- 1. Grease large cookie sheet. Set aside. Or use an ungreased cookie sheet and a silicone mat.
- 2. In a heavy 2 quart saucepan, over medium heat, bring the sugar, corn syrup, salt, and water to a boil. Stir until sugar is dissolved.
- 3. Stir in peanuts. Set candy thermometer in place, and continue cooking.
- 4. Stir frequently until temperature reaches 300 degrees F or until a small amount of the mixture dropped into very old water separates into hard and brittle threads.
- 5. Remove from heat; immediately stir in butter and baking soda; pour at once onto the cookie sheet. With 2 forks, lift and pull the peanut mixture into a rectangle about 14x12 inches.
- 6. Allow to cool. Snap candy into pieces and store in air tight container.
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 @MakeItYours
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.
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