Time 30m Number Of Ingredients 7 Steps:
Line a 10x15 inch baking pan with parchment paper and set aside. Place sugar, syrup, and water in a 2 quart with candy thermometer attached and bring to a boil over medium heat. Slowly stir in the butter a little at a time. Let mixture boil, stirring occasionally. When mixture reaches 250 degrees (when you drop a little of it into cold water it forms pliable strands), add the peanuts. Stir constantly for 7-10 more minutes until mixture reaches 300 degrees (when dropped in water it forms brittle strands). Immediately remove from heat, add the vanilla and baking soda, and stir until evenly combined. Pour onto parchment lined baking sheet and spread evenly. Let cool and set. Use a mallet or back of a spoon to crack the brittle into pieces.
Yield 15 Number Of Ingredients 5 Steps:
Lay out several sheets of foil to spoon the hot peanut brittle onto. In a large skillet mix the sugar, syrup, and water together. Cook at a medium-high heat, stirring regularly. Heat until the mixture has a hard ball consistency. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. If you don’t own a candy thermometer, occasionally hold spoon above mixture, allowing it to drip off spoon. When mixture is at hard ball stage, it will ‘hair’ off the spoon when falling, looking like a clear spider web. Once mixture is at hard ball consistency, add raw peanuts. (They will pop a little.) When mixture starts to turn a light clear-brown, as if it’s starting to burn, remove from stove. Add soda and stir. Mixture will foam up. Spoon out bite-size pieces onto unbuttered foil, stirring constantly between each couple of pieces. Mixture can also be poured onto unbuttered foil as one big piece and broken into smaller pieces once cooled.
Time 20m Yield About 1 pound Number Of Ingredients 4 Steps:
Use a bit of butter to grease a baking sheet, preferably one with a low rim. Combine sugar and 2 tablespoons water in a heavy skillet and turn heat to medium. Stir until smooth, then cook, adjusting heat so that mixture bubbles steadily. Stir occasionally until mixture turns golden brown (which it may do rather suddenly). Stir in the peanuts and a large pinch of salt, if desired. Pour mixture onto greased baking sheet and spread out. Cool for about a half-hour, then break into pieces. (You can score brittle with a knife when it has solidified slightly but not yet turned hard; that way, it will break into even squares.) Store in a covered container for up to two weeks.
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 15m Yield 1 batch of brittle, 8 serving(s) Number Of Ingredients 5 Steps:
Stir together the sugar, karo syrup and salt until it comes to a a rolling boil. Add the raw peanuts. Boil, stirring constantly until the syrup is light brown. Remove from heat. Add the baking soda and keep stirring. Pour onto buttered large cookie pans. - Don’t spread mixture out..just shake pan to get mixture to even out a bit…by doing this..you won’t have tough candy. Cool and break into pieces.
Yield Makes 1 1/2 pounds Number Of Ingredients 5 Steps:
Butter a large baking pan; set aside. Combine peanuts, sugar, and corn syrup in a medium saucepan. Set over medium-high heat, and bring to a boil, stirring constantly. Insert a candy thermometer. Continue boiling, without stirring, until temperature registers 295 degrees, about 6 minutes. When sugar begins to brown, stir nuts gently to ensure even cooking. Remove saucepan from heat, and stir in the butter and baking soda; the mixture will begin to foam up, so mix quickly. Pour onto the prepared baking pan. As soon as candy is cool enough to handle, use your fingers to stretch the brittle as thinly as possible over the baking pan. Allow the brittle to cool completely, about 45 minutes, then break into bite-size pieces.
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.
Time 7m Yield Makes 300g Number Of Ingredients 3 Steps:
Line a baking tray with baking parchment. Melt the sugar in a medium frying pan over a medium heat for 4-5 mins until caramelised - it should be a dark amber colour. Don’t stir, as this causes the sugar to crystallise - instead, tilt the pan slowly so the sugar melts evenly. Add the peanuts, stir with a wooden spoon, then quickly and carefully tip onto the prepared tray. Immediately sprinkle over the sea salt flakes and leave to cool until set. Will keep for several weeks in an airtight container.
More about “the best peanut brittle recipes”
Yield Makes 2 pounds Number Of Ingredients 8 Steps:
Coat two 12-by-17-inch baking sheets with vegetable spray. In a heavy 5-quart saucepan with lid, combine sugar, corn syrup, and water. Cover pot, and bring to a boil over high heat, about 5 minutes. Dissolve sugar by carefully swirling pot often over burner. Keeping lid on will prevent sugar crystals from forming; however, should crystals form, wash down sides of pot with a wet pastry brush. Once steam just begins to escape from pot, remove cover and reduce heat to medium. Insert candy thermometer, and continue to boil until temperature reaches 230 degrees (thread stage), about 1 minute. Add peanuts, stirring constantly with a metal spoon until mixture reaches 300 degrees (hard crack stage) and is a rich golden brown, 13 to 18 minutes. Immediately remove from heat, and quickly add butter, vanilla, and baking soda. Stir with a metal spoon until butter melts; mixture will become foamy. Pour half of mixture down center of each pan, spreading evenly with a spatula. Allow to cool for at least 1 hour. Turn brittle out of pan, and snap it into shards.
