THE BEST PEANUT BRITTLE
This sweet and salty peanut brittle has the perfect crunch and sheen. With a little patience, you'll have a delicious brittle to serve to party guests or as an edible gift around the holidays.
Provided by Food Network Kitchen
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.
DIABETIC FRIENDLY - PEANUT BRITTLE
PEANUT BRITTLE - DIABETIC FRIENDLY This recipe is made with peanuts, but you can use any nuts, so long as you don't leave them in chunks larger than peanut size. Taken from the book- The Good Goodies By Stan and Floss Dworkin Sorry no nutritional information available :( ***I can't eat it though...I'm allergic to HONEY!...
Provided by penny jordan
Categories Candies
Number Of Ingredients 3
Steps:
- 1. Lightly grease two baking pans, ( 7 ½ X 3 ½) Spread the shelled nuts over the bottoms of the two pans.
- 2. In a medium sauce pan, cook the honey over a very low heat until it tests at "hard ball" stage on your candy thermometer
- 3. As soon as the honey tests "hard ball" pour it over the two pans. - Do not wait for the foam to settle, bubbles help to make the candy lighter. You'll have to move the pot as you pour, or the honey won't flow into all the corners. Scrape out the honey that sticks to the sides into the pans.
- 4. Allow candy to cool very well, then turn it out of the pans as follows: Put a large piece of waxed paper on a strong and solid flat surface. (Such as a cabinet top, or your floor.) Pick up the pan, turn it over, and holding by the bottom, rap the topside of the pan down on the cabinet top or floor, very flat and very sharply. *You'll probably need a few raps to get it out.
QUICK PEANUT BRITTLE
Break this salted peanut brittle into shards to decorate puds or give as a gift to a foodie friend. It will keep for several weeks in an airtight container
Provided by Liberty Mendez
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.
Nutrition Facts : Calories 96 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.4 milligram of sodium
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