Best Peanut Tuiles Recipes

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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

PEANUT TUILES



Peanut Tuiles image

Imagine peanut brittle that is as delicate as lace, with the familiar buttery crunch.

Yield Makes about 4 dozen cookies

Number Of Ingredients 8

5 tablespoons unsalted butter, cut into pieces
1/2 cup sugar
3 tablespoons light corn syrup
1 tablespoon heavy cream
1/2 cup all-purpose flour
1/4 teaspoon salt
3/4 cup salted roasted or cocktail peanuts, chopped
an 18- by 13-inch nonstick bakeware liner such as Silpat; a small offset spatula

Steps:

  • Put oven rack in middle position and preheat oven to 350°F. Line baking sheet with nonstick liner.
  • Combine butter, sugar, corn syrup, and cream in a 2-quart heavy saucepan and bring to a boil over moderate heat, stirring constantly. Add flour and salt and cook, stirring constantly, until batter is slightly thickened, about 1 minute. Stir in peanuts.
  • Working in small batches, drop level teaspoons of batter about 3 inches apart on lined baking sheet. Bake until golden and bubbly, 5 to 7 minutes. Cool on baking sheet on a rack 1 1/2 minutes. Quickly but carefully flip cookies over with spatula.
  • Working quickly, roll 1 cookie around handle of a wooden spoon and immediately slide cookie onto rack to cool completely. Repeat with remaining cookies. (If cookies become too hard to roll, return them to oven briefly.) Wipe down bakeware liner with a paper towel and bake and roll remaining cookies.

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