OLD-FASHIONED PEANUT BRITTLE
Foods with a high sugar content, such as peanut brittle, tend to draw moisture from the air, so try to make this candy when the weather is sunny and dry rather than humid or rainy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/2 pounds
Number Of Ingredients 5
Steps:
- Butter a large baking pan; set aside. Combine peanuts, sugar, and corn syrup in a medium saucepan. Set over medium-high heat, and bring to a boil, stirring constantly.
- Insert a candy thermometer. Continue boiling, without stirring, until temperature registers 295 degrees, about 6 minutes. When sugar begins to brown, stir nuts gently to ensure even cooking. Remove saucepan from heat, and stir in the butter and baking soda; the mixture will begin to foam up, so mix quickly. Pour onto the prepared baking pan.
- As soon as candy is cool enough to handle, use your fingers to stretch the brittle as thinly as possible over the baking pan. Allow the brittle to cool completely, about 45 minutes, then break into bite-size pieces.
OLD FASHIONED PEANUT BRITTLE
A favorite during the holidays, this candy brings back memories. Kid will enjoy these. From Land-O-Lakes Cookbook.
Provided by daisygrl64
Categories Candy
Time 2h30m
Yield 2 pounds
Number Of Ingredients 6
Steps:
- in a 3 qt saucepan combine sugar, corn syrup and water. Cook over low heat, stirring occasionally until sugar is dissolved and mixture comes to a full boil 20-30 minutes.
- add butter, continue cooking stirring occasionally until candy thermometer reaches 280*F (138*C) or small amount of mixture dropped into ice water forms pliable strand (80-90) minutes.
- stir in peanuts, continue cooking stirring occasionally until candy thermometer reaches 305*F (152*C) or small amount of mixture dropped into ice water forms brittle strands (12-14minutes).
- remove from heat, stir in baking soda. pour mixture onto 2 buttered cookie sheets. spread about 1/4in thick. cool completely, break into pieces.
- Enjoy.
Nutrition Facts : Calories 2898.1, Fat 164.3, SaturatedFat 68.3, Cholesterol 244, Sodium 1416.2, Carbohydrate 354.5, Fiber 12.4, Sugar 251.3, Protein 38.6
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 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.
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.
Nutrition Facts : Calories 280 kcal, Carbohydrate 31 g, Cholesterol 20 mg, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, Sodium 123 mg, Sugar 28 g, Fat 17 g, ServingSize 2 pounds peanut brittle, UnsaturatedFat 0 g
OLD FASHIONED PEANUT BRITTLE
From my collection of handwritten recipes 1970's. Note: Prep time and cook time are not given. It's been far too long since I made this, so I forgot the exact times and the yield. I've just written in numbers so don't go by them if you try this.
Provided by CJAY8248
Categories Candy
Time 40m
Yield 1 batch candy, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Use heavy skillet with a tight lid to boil sugar, water, and karo (400*F.) until it spins a thread 1 foot long. Add raw spanish peanuts and vanilla. Stir gently until peanuts crack or pop. Stir until light beige, not gold or tan. Remove from heat. Add 2 scant teaspoons baking soda. Stir quickly and pour onto greased cookie sheet.
Nutrition Facts : Calories 362.2, Fat 13.5, SaturatedFat 1.9, Sodium 333.1, Carbohydrate 58.3, Fiber 2.3, Sugar 44.3, Protein 7.1
OLD-FASHIONED PEANUT BRITTLE
Provided by Lisa Mayfield
Categories Candy Nut Kid-Friendly Peanut Edible Gift Bon Appétit North Carolina Small Plates
Yield Makes about 3 1/2 pounds
Number Of Ingredients 8
Steps:
- Butter 2 heavy large baking sheets. Stir first 4 ingredients in heavy large saucepan over medium heat until sugar dissolves. Increase heat to high and boil without stirring until candy thermometer registers 260°F., about 40 minutes. Reduce heat to medium-low. Mix in peanuts and butter and cook until thermometer registers 295°F., stirring constantly, about 15 minutes. Add baking soda and vanilla and stir briskly (mixture will foam up). Immediately pour out onto prepared baking sheets, dividing evenly. Spread out brittle as thinly as possible. Let stand until cold and hard.
- Break brittle into pieces. Store in airtight containers at room temperature. (Can be prepared 1 month ahead.)
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