Moms Famous 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.

MOM'S FAMOUS PEANUT BRITTLE

Steps:

• Butter two 15x10 jelly roll pans and a fork. Heat water, syrup, and sugar over high heat, stirring with a wooden spoon until the mixture begins to boil.
• Add peanuts as syrup begins to thicken. Stir constantly until the peanuts just start to smell cooked and the bubbling syrup appears the color of pale straw.
• Remove from heat and add butter, salt, and vanilla, stirring vigorously. Stir in baking soda- mixture will foam.
• Pour onto one of the prepared pans.
• As the brittle begins to set, stretch the edges away from the mass and make it as thin as possible. As you stretch pieces away from the mixture, flip them over onto the reverse side and set them on the other jelly roll pan.
• Continue until all of the brittle is stretched as thinly as possible. Allow to cool on pans, then store in tupperware.

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.

MOM'S PEANUT BRITTLE

Steps:

• Butter cookie sheets or foil (3-4 ft long). Make sure it is on a heat resistant surface or use layers of newspaper between counter and foil.
• Combine sugar, karo syrup, and water in a large pot. Cook until the temperature reaches 268.
• Add the peanuts, stirring constantly until golden brown or 300 degrees.
• Remove from heat. Add butter, salt, and baking soda. Blend thoroughly and turn out onto prepared foil or pans. Spread fast as it begins to cool quickly.

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:

• Pour 1 cup of water into heavy kettle. Add corn syrup and then sugar; stir. Cook until 270 degrees (use candy thermometer). Then add raw Spanish peanuts and cook to 300 degrees or until caramelized. Stir constantly.
• Remove from fire and add the butter and vanilla. Then add the baking soda and salt. Stir only until it foams up well.
• Pour onto warm buttered cookie sheet. Let cool - then break apart in pieces.