Glass Peanut Brittle Food

THE BEST PEANUT BRITTLE

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.

GLASS PEANUT BRITTLE

Steps:

• Prepare a baking sheet by lining it with aluminum foil and spraying the foil very well with nonstick cooking spray.
• In a heavy 4-quart saucepan, combine the sugar, water, and light corn syrup, and place the pan over medium heat. Stir until the sugar dissolves, then raise the heat to medium-high and insert a candy thermometer.
• Cook the candy over medium-high heat until it reaches 260 F (126 C). At this point, add the peanuts, the butter, and 3/4 tsp of salt, and stir well. Turn the heat back down to medium.
• Cook the candy, stirring frequently, until it reaches 295 F (146 C). During the cooking process, it will develop a golden color and begin to smell like caramelizing the sugar.
• As soon as the candy reaches 295 F, remove the pan from the heat and add the vanilla and stir it in.
• Scrape the candy out onto the prepared pan and spread it into as thin a layer as possible.
• Let the brittle cool for a few minutes, until it is still pliable but not burning hot. If you have food-safe latex gloves, you might want to put them on to protect your hands from the heat. Otherwise, spray your hands with nonstick cooking spray. Carefully start pulling the brittle between your hands, stretching it as thin as possible. When you can no longer stretch it, let it cool completely at room temperature.
• Once cool, break the brittle into small pieces to serve. If you'd like, you can dip the pieces in chocolate for a tasty variation. Store Glass Peanut Brittle in an airtight container at room temperature for up to two weeks. If you live in a humid environment, you might find that your brittle becomes soft and sticky over time.

OLD-FASHIONED PEANUT BRITTLE

Steps:

• Gather the ingredients.
• Line a work surface with heatproof pads or pot holders. Generously grease 2 (13 x 9 x 2-inch) rimmed baking sheets. Place the prepared sheets on the protected work surface.
• In a large saucepan with a candy thermometer attached, combine the sugar, corn syrup, and water.
• Cook the sugar mixture over medium heat, stirring frequently, until the sugar dissolves. Bring the sugar mixture to a boil. Carefully add the butter, stirring until melted. Begin to stir frequently when syrup reaches the thread stage, about 230 F.
• When the temperature reaches the soft-crack stage (280 F), add the peanuts. Stir constantly until hard-crack stage (300 F), is reached.
• Remove from heat and stir in baking soda. Mix well to combine.
• Immediately pour the mixture evenly into the prepared baking pans.
• As the peanut brittle cools, stretch it thinner by lifting and pulling at the edges with forks. Loosen the brittle from the pans after about 7 to 8 minutes, flipping the brittle over while the mixture is still semi-solid and flexible (the mixture should be removed from the pans as quickly as possible to avoid sticking).
• Break the hardened candy into pieces as desired. Store in an airtight container.

QUICK PEANUT BRITTLE

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.