Best Butterfinger Peanut Brittle Recipes

PEANUT BUTTER PEANUT BRITTLE

Steps:

• Preparations: Butter a cookie sheet;place in warm oven to keep warm-to hot. Combine the baking soda and vanilla in a small cup and set aside.(this keeps the soda from brown flaking in your syrup).
• Combine sugar,water and corn syrup in heavy saucepan.
• Bring mixture to full boil over high heat, stirring until mixture appears clear.
• Cook to hard crack stage- 290 degrees.(No thermometer? Fill a cup with cold water and drip a drop of the syrup into water. Feel the drop at the bottom of the cup -- if it's hard and brittle, it's ready!
• Meanwhile, put the measured peanut butter and peanuts in a medium size bowl and microwave on defrost or half power to warm .
• When the syrup hits 290 remove from heat and add vanilla,soda and the warmed peanut butter mixture. Combine and stir quickly.
• Working quickly, pour onto a very warm - hot buttered cookie sheet; spread with large spoons or forks.
• Cool; break into pieces.

SOFT PEANUT BRITTLE

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.

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.

BUTTERFINGER PEANUT BRITTLE

Steps:

• 1. Generously butter a large cookie sheet with sides.. Set aside. Place baking soda in the 2 teas. water. Set aside. In a microwave safe dish heat peanut butter until melted.(thirty second intervals-stirring after each time).
• 2. In a large saucepan combine sugar, corn syrup and 1/4 cup water. Cook over high heat to 275^ degrees on a candy thermometer. Lower heat to medium, add butter and stir till melted.
• 3. Add peanuts, cook,stirring about 5 minutes until candy starts to turn brown and reaches 300^.
• 4. Remove from heat. Stir in baking soda mixture. Add vanilla. Working quickly, fold in warm peanut butter, stirring gently.
• 5. At once pour candy mixture onto prepared cookie sheet. Spread fast and as thin as possible. When completely cool- break up into serving size pieces.

EASY 3-INGREDIENT COPYCAT BUTTERFINGER®

Steps:

• Line a baking sheet with parchment paper.
• Place candy corn in a microwave-safe bowl; heat in the microwave in 20-second increments stirring each time, until melted, about 1 minute. Stir peanut butter into melted candy corn until smooth. Spread candy corn mixture onto the prepared baking sheet; freeze until mixture is hardened, about 20 minutes.
• Place chocolate chips in a microwave-safe bowl; heat in the microwave on 50 percent power in 20-second increments stirring each time, until melted, about 1 minute. Spread melted chocolate over candy corn mixture; return to freezer until hardened, about 20 minutes.