Time 15m Yield 1 batch, 8-10 serving(s) Number Of Ingredients 7 Steps:
Stir syrup, water and sugar together in large, heavy pan to hard ball stage (250F- 265F– A little of this syrup dropped into cold water will form a hard ball). Stir in butter and peanuts until golden brown. Stir in vanilla and soda. Pour into 2 buttered pizza pans, just shaking pan to even out mixture. Cool and break into pieces.
Time 30m Yield 25 serving(s) Number Of Ingredients 7 Steps:
Butter cookie sheets or foil (3-4 ft long). Make sure it is on a heat resistant surface or use layers of newspaper between counter and foil. Combine sugar, karo syrup, and water in a large pot. Cook until the temperature reaches 268. Add the peanuts, stirring constantly until golden brown or 300 degrees. Remove from heat. Add butter, salt, and baking soda. Blend thoroughly and turn out onto prepared foil or pans. Spread fast as it begins to cool quickly.
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.
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.
More about “moms best peanut brittle recipes”
Time 55m Yield 16 Number Of Ingredients 7 Steps:
Have all ingredients measured out before starting. Grease a large rimmed baking sheet. Set aside. Combine sugar, corn syrup, water, and salt in a heavy, 2-quart saucepan over medium heat. Stir until sugar is dissolved and the mixture comes to a boil, about 5 minutes. Stir in peanuts and set a candy thermometer in place. Continue cooking, stirring occasionally, until the temperature reaches 300 to 310 degrees F (150 to 155 degrees C) Remove from the heat. Quickly stir in butter and baking soda, then immediately pour mixture onto the prepared baking sheet. Quickly use 2 forks to lift and pull the mixture into a 12x14-inch rectangle. Let cool until completely firm, at least 30 minutes. Use a mallet to break peanut brittle into pieces.
