Moms Easy Peanut Brittle Food

MOM'S EASY PEANUT BRITTLE

Steps:

• Stir syrup, water and sugar together in large, heavy pan to hard ball stage (250*F- 265*F-- A little of this syrup dropped into cold water will form a hard ball).
• Stir in butter and peanuts until golden brown.
• Stir in vanilla and soda.
• Pour into 2 buttered pizza pans, just shaking pan to even out mixture.
• Cool and break into pieces.

MOM'S PEANUT BRITTLE

Steps:

• Generously butter a 12x18 inch cookie sheet. Set aside.
• Mix sugar, water, and corn syrup in a heavy skillet. Stir well until it comes to a boil. Cover and boil 3 minutes. Continue to boil to hard ball stage (when a little bit dropped into a cupful of cold water forms a hard ball - hence the name!) 250 degrees F (120 degrees C).
• Stir in butter and peanuts. Continue cooking until mixture turns a light brown color. Remove from heat.
• Mix together salt, vanilla, baking soda and water. Combine this with syrup and nuts mixture. Mix well, and fast.
• Pour onto prepared cookie sheet. Use back of buttered spoon to spread thinly and evenly. Allow to cool, then break into pieces. Store in airtight container in refrigerator.

PEANUT BRITTLE

Steps:

• Lightly coat 3 cookie sheets with oil.
• Combine sugar, syrup, and water in a large deep kettle. Bring to a boil stirring to make sure all the sugars melt and nothing sticks to the bottom. When the mixture reaches 260 degrees add butter, peanuts and continue stirring and cooking until the thermometer reaches 310 degrees.
• Remove from heat and add vanilla and soda. Stir very quickly as the mixture becomes very foamy.
• Immediately, if not sooner, pour the mixture out onto the cookie sheets.
• After the brittle has hardened break into pieces. Put the brittle into large plastic bags so the shards don't go flying all over the kitchen when breaking them up into smaller bite-sized pieces.
• Store brittle in sealed jar, can or plastic bag to prevent from becoming very sticky.

MOM'S PEANUT BRITTLE

Steps:

• 1. GENEROUSLY coat a large platter or cookie sheet with butter. Set aside.
• 2. Mix Karo syrup, sugar, water, and peanuts together in a heavy black cast iron skillet.
• 3. On medium high temperature,cook and brown until the peanuts begin to pop, stirring constantly. Syrup will have become a golden caramel color.
• 4. BE PREPARED! Take off the stove and add the 1 ½ teaspoon of baking soda.
• 5. Moving VERY QUICKLY, beat the soda into the candy mixture and spread mixture out onto the buttered dish.
• 6. Once cool enough to handle, gently turn the brittle over to finish cooling. When finished cooling,break into pieces and store in an AIR TIGHT container.

PEANUT BRITTLE

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.

EASY SOFT PEANUT BRITTLE RECIPE

Steps:

• First, place parchment paper on a large rimmed baking sheet and set it aside.
• To a large saucepan combine sugar, corn syrup, and water. Clip a candy thermometer to the side of the pot. Bring the syrup mixture to a boil over medium heat, stirring often until sugar is dissolved. Boil until it reaches 235 degrees F when the candy starts to enter the soft ball stage.
• Add the butter and peanuts to the pan. Continue to cook, constantly stirring, until a candy thermometer reaches 300 degrees F, the hard crack stage.
• When the candy thermometer reaches 300 degrees, remove the pot from heat. Quickly add in the vanilla extract and baking soda and stir to combine. The baking soda will cause it to start to foam. Pour candy mixture, while still foaming, onto the baking sheet. For an optional treat, sprinkle sea salt on top.
• The last step is to let the cookie sheet cool, then break the peanut brittle into bite-size portions. When the candy cools, enjoy!

MOM'S BEST PEANUT BRITTLE

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.

EASY!!! THE BEST PEANUT BRITTLE

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.