Best Grandma Shipleys Peanut Brittle Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GRANDMA'S PEANUT BRITTLE



Grandma's Peanut Brittle image

Make and share this Grandma's Peanut Brittle recipe from Food.com.

Provided by Stacey Dee

Categories     Candy

Time 30m

Yield 30 serving(s)

Number Of Ingredients 5

1 1/2 cups sugar
1 pint water
1 lb peanuts
1 tablespoon baking soda
1 tablespoon vanilla

Steps:

  • In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, vanilla 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 hardens when dropped in water.
  • Remove from heat; immediately stir in baking soda.
  • Pour immediately onto cookie sheet.
  • Lift and pull peanut mixture( I do this with 2 forks) into rectangle about 14x12 inches.
  • Let cool.
  • Snap candy into pieces.

GRANDMA'S CHRISTMAS BRITTLE



Grandma's Christmas Brittle image

Whenever my grandmother was in the kitchen, everything had to be "just so" to guarantee her time-tested results. Watching her make this brittle is one of my favorite memories, and I'm glad I can pass on this delicious recipe.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 2-1/2 pounds.

Number Of Ingredients 9

3 cups sugar
1/2 cup light corn syrup
1 cup water
1/4 cup butter, cubed
1 teaspoon salt
1 jar (16 ounces) unsalted dry roasted peanuts
1-1/2 teaspoons baking soda
1 teaspoon water
1 teaspoon vanilla extract

Steps:

  • Grease two baking sheets and keep warm in a 200° oven. In a large saucepan, combine the sugar, corn syrup and 1 cup water. Cook over medium heat, stirring constantly, until a candy thermometer reaches 240° (soft-ball stage). Stir in butter, salt and peanuts. Continue heating, stirring constantly, until the mixture reaches 300°., Meanwhile, combine the baking soda, 1 teaspoon water and vanilla. Remove saucepan from the heat. Stir in baking soda mixture. Quickly pour half the mixture over each baking sheet. Spread with a buttered metal spatula to a 1/4-in. thickness. Cool. Break into pieces. Store in an airtight container.

Nutrition Facts : Calories 292 calories, Fat 14g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 247mg sodium, Carbohydrate 41g carbohydrate (34g sugars, Fiber 2g fiber), Protein 5g protein.

Related Topics