PEANUT BRITTLE
Provided by Trisha Yearwood
Time 1h
Yield 3 pounds
Number Of Ingredients 7
Steps:
- Measure the vanilla into a small bowl and set aside. Combine the baking soda and salt in another small bowl and set aside. Butter 1 cookie sheet with sides or jelly roll pan liberally with 1/2 stick of the butter. Set aside.
- Combine the sugar, corn syrup and 1/2 cup water in a large saucepan. Bring the mixture to a boil, attach a candy thermometer and cook over medium-high heat until the syrup spins a thread when poured from a spoon or reaches 240 degrees F on the thermometer. Stir in the peanuts and continue cooking and stirring until the candy becomes golden brown or reaches 300 degrees F.
- Remove from the heat immediately and quickly add the remaining 1 stick butter and the vanilla, baking soda and salt. Stir only until the butter melts, and then quickly pour the brittle onto the cookie sheet, spreading the mixture thinly. When the brittle has completely cooled, break the candy into pieces and store in a tightly covered container.
PEANUT BRITTLE
If you'd like to try making your own candy, this easy peanut brittle recipe is a perfect place to start. While "brittle" is the term for any combination of sugar and water that's heated to the hard crack stage and cooled, it's the addition of salty peanuts that makes this homemade peanut brittle recipe so addictively delicious.
Provided by By Betty Crocker Kitchens
Categories Snack
Time 1h45m
Yield 72
Number Of Ingredients 8
Steps:
- Heat oven to 200°F. Butter 2 cookie sheets, 15 1/2x12 inches, and keep warm in oven. Mix baking soda, 1 teaspoon water and the vanilla; reserve.
- Mix sugar, 1 cup water and the corn syrup in 3-quart saucepan. Cook over medium heat, stirring occasionally, to 240°F on candy thermometer or until small amount of syrup dropped into very cold water forms a soft ball that flattens when removed from water.
- Stir in butter and peanuts. Cook, stirring constantly, to 300°F or until small amount of mixture dropped into very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy.
- Pour half the candy mixture onto each cookie sheet; quickly spread about 1/4 inch thick. Cool completely, at least 1 hour. Break into pieces. Store in covered container.
Nutrition Facts : Calories 80, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 35 mg
MOM'S BEST PEANUT BRITTLE
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
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
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.
HONEY PEANUT BRITTLE
Make and share this Honey Peanut Brittle recipe from Food.com.
Provided by michEgan
Categories Candy
Time 25m
Yield 1 cookie sheet
Number Of Ingredients 7
Steps:
- Combine the honey and the water.
- Boil until it reaches the hard crack stage.
- Add the rest of the ingredients.
- Pour into a greased cookie sheet.
- Spread very thinly.
- Let it harden.
- Break into pieces.
- Enjoy!
PEANUT BRITTLE
My Grandma's old-fashioned Peanut Brittle recipe is so easy to make on the stovetop with just six simple ingredients and roasted peanuts.
Provided by Lauren Allen
Categories Dessert
Time 55m
Number Of Ingredients 7
Steps:
- Line a sheet pan with parchment paper. Set aside.
- Measure out peanuts, butter, baking soda and vanilla and have them ready.
- Add sugar, and water to a medium saucepan and stir well. Stir in corn syrup. Cook mixture over medium heat (don't be tempted to turn the heat up!), stirring occasionally, until it comes to a gentle boil.
- Attach your candy thermometer to the edge of the pot, and make sure it is submerged in the liquid, but not touching the bottom of the pot. Cook, stirring occasionally until temperature reaches 250°F (121°C).
- Add the peanuts and stir the mixture constantly until the candy thermometer temperature reaches 300 degrees F.
- Remove mixture from heat and immediately stir in butter, baking soda and vanilla. The mixture will foam and change texture.
- Carefully pour the hot mixture onto the prepared pan and use a knife or spoon to quickly (and carefully!) spread the mixture into an even layer.
- Allow to cool completely (at least 30 minute) before breaking apart and eating.
- Store the completely cooled peanut brittle in an airtight container.
Nutrition Facts : Calories 88 kcal, Carbohydrate 14 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 34 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
NO SUGAR PEANUT BRITTLE
This brittle is fantastic. You can't tell it's not made with sugar. I substitute nuts, cashews, pecans and peanuts. Very simple to make best with a candy thermo.
Provided by The Real Cake Baker
Categories Candy
Time 25m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- In a heavy sauce pan combine xylitol butter and honey. Bring to boil and stir constantly until mixture turns tan in color (hard crack stage (295 degrees). Add nuts of choice and stir. Pour mixture in a greased pan or cookie sheet and spread to desire thickness.
Nutrition Facts : Calories 314.9, Fat 32, SaturatedFat 15.8, Cholesterol 61, Sodium 206, Carbohydrate 5.1, Fiber 1.6, Sugar 2.9, Protein 5
HONEYCOMB BRITTLE
Baking soda is the secret to achieving an airy texture. Whisking it in at the last minute gives the brittle its namesake appearance. Honey is used to sweeten the caramel.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 sheet (about 9 by 11 inches)
Number Of Ingredients 5
Steps:
- Coat a 12-by-17-inch rimmed baking sheet with cooking spray. Bring sugar, honey, and water to a boil in a medium saucepan, stirring constantly. Reduce heat to medium-high. Cook, without stirring, until a candy thermometer reaches 300 degrees. Remove from heat, add baking soda, and stir once with whisk, just until incorporated. Gently pour mixture onto baking sheet without spreading. Let cool. Break into pieces.
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- Peanut Honey Toffee. This is it—the classic brittle, the great-grandaddy of them all! Whole salted peanuts are held together in a sweet, crunchy sugar candy.
- Salted Chocolate Peanut Brittle. Salted chocolate peanut brittle is a delicious twist on old-fashioned peanut brittle. The familiar nutty treat is coated with a layer of chocolate and a hefty pinch of flaked sea salt.
- Spicy Peanut Brittle. This spicy peanut brittle recipe improves upon a classic candy by adding a modern element--smoky, spicy chipotle chile powder. The resulting candy is crunchy, nutty, sweet, spicy, and terribly addicting.
- Macadamia Nut Brittle. Peanuts aren't the only game in town! This macadamia nut brittle recipe proves that there's plenty of room for creativity when it comes to nut brittles.
- Walnut Brittle Recipe. This walnut brittle recipe recipe has loads of crunchy nuts, the deep, rich taste of caramelized sugar and a touch of molasses flavor.
- Chocolate Nut Brittle Recipe. Chocolate nut brittle recipe has a double dose of chocolate flavor. The brittle itself contains a touch of cocoa powder, and the finished candy is drizzled with a generous helping of melted semi-sweet chocolate.
- Coconut Brittle Recipe. A brittle recipe without any nuts at all? Yes, it is possible--and not only is it possible, it's delicious! This coconut brittle recipe is toasted a rich, dark golden brown and is packed with tropical toasted coconut flavor.
- Glass Peanut Brittle Recipe. Glass peanut brittle recipe is a thin, translucent variation of traditional peanut brittle. We call this "glass brittle" because the peanuts are suspended in a beautiful, almost-clear brittle that has the appearance of glass.
- Vegan Peanut Brittle. Vegan peanut brittle is a wonderful treat to whip up any time of year, and it has so many options for variations. You can add cinnamon, sriracha, pumpkin pie spice, almond flavor; truly the choices are endless!
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- Mix Sugar, Honey, Salt, water in a heavy-duty medium saucepan. Heat over medium-low; continue to stir until the mixture is to a boil. Stir until sugar is dissolved.
- Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F or until a small amount of mixture dropped into very cold water turns to brittle.
- Remove from heat; immediately stir in butter, coconut cream and baking soda; pour immediately after onto cookie greased cookie sheet.
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- Prep your freezer so you have a place to place your cookie sheet. Remember, the bottom will be hot.
- Spread the peanuts out over a parchment-lined cookie sheet with edges, spreading them out in an even, single layer.
- Using an electric skillet or large, stainless-steel pan, heat the honey until it reaches 302 F. on a candy thermometer.
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HABANERO HONEY PEANUT BRITTLE - RECIPE PETITCHEF
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5/5 (1)Servings 8Cuisine enTotal Time 50 mins
- In a medium saucepan on medium heat, mix sugar, Karo syrup, water and Habanero Honey together until just blended, place the candy thermometer into the saucepan and bring mixture to a rolling boil.
- Don't stir the mixture! It will take 25-30 minutes to reach the hard crack stage or 302 degrees on the candy thermometer.
- When the candy thermometer reads 250 degrees or soft ball stage , add the peanuts, cook until the thermometer reaches 302 degrees or hard crack stage, remove from heat, add butter and stir to blend, add baking soda.
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