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.
PEANUT SQUARES
These cake squares are light, fluffy and topped with a chopped peanut frosted coating that makes them irresistible.
Provided by By Annalise Sandberg
Categories Dessert
Time 2h30m
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray; line with cooking parchment paper, leaving a few inches of overhang on each side.
- In large bowl, beat eggs with electric mixer on medium-high speed 1 minute. Slowly beat in granulated sugar, then beat 4 minutes longer. Eggs should be pale in color and fall in thick ribbons back into bowl.
- In another bowl, mix flour, baking powder and salt. Add to egg mixture all at once; beat on low speed just until incorporated. In small bowl, beat together 1 cup milk, the melted butter and 1 teaspoon vanilla. Add to mixture in 2 additions. Pour batter in pan.
- Bake 35 to 40 minutes or until cake is golden and center springs back when lightly pressed. Cool in pan 15 minutes, then use overhanging parchment to carefully lift cake out of pan, and transfer to rack to cool completely, about 1 hour.
- Meanwhile, beat powdered sugar, softened butter, 3 tablespoons milk and 1 teaspoon vanilla to make smooth frosting. Spread chopped peanuts on small pan or plate.
- Use serrated knife to cut cake into 24 squares (6 rows by 4 rows). Frost top and sides of each square with frosting, then roll in chopped peanuts, using hands if necessary to press peanuts into frosting.
- Refrigerate 30 minutes to firm up. Serve cold, or remove from refrigerator 20 minutes before serving.
Nutrition Facts : Calories 470, Carbohydrate 48 g, Cholesterol 50 mg, Fat 3 1/2, Fiber 3 g, Protein 11 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 34 g, TransFat 0 g
MOCK PEANUT BRITTLE
We grew up munching on this cornflake chewy snack. Of all snacks, this has to be my favorite. After all these years I don't know where this recipe derived from. Didn't have one to follow. Always prepared from memory after being taught by my mom.
Provided by Tammee
Categories Candy Brittle
Yield 24
Number Of Ingredients 4
Steps:
- Grease one 9x13 inch baking pan.
- Combine the corn syrup with the sugar and cook, stirring constantly over medium high heat. Once sugar has dissolved stir in the peanut butter. Pour mixture over cornflakes and stir to coat. Spread mixture into the prepared pan and let cool.
Nutrition Facts : Calories 167.8 calories, Carbohydrate 29.1 g, Fat 5.5 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 1.1 g, Sodium 125.3 mg, Sugar 14 g
MOCK SNICKERS MUNCH BAR
Make and share this Mock Snickers Munch Bar recipe from Food.com.
Provided by Kaccy G.
Categories Lunch/Snacks
Time 35m
Yield 12 bars
Number Of Ingredients 4
Steps:
- Be sure the dry roasted peanuts you use are the salted kind, and watch that thermometer closely once the candy gets simmering.
- Spread peanuts out on a baking sheet and heat them up in your oven set on 300 degrees.
- This will warm up the peanuts so that they don't cool the candy too quickly when added later.
- There's no need to preheat the oven.
- Melt the butter in a medium saucepan over medium/low heat.
- Add sugar and corn syrup and simmer, stirring occasionally.
- Put a candy thermometer in the mixture and watch it closely.
- When the mixture reaches 300 degrees add peanuts and stir well until all of the peanuts are coated with candy.
- Pour the candy onto the warm baking sheet and spread it flat.
- When the candy cools, break it into chunks and store it in a covered container.
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