Peanut Brittle Deluxe Food

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.

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.

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.

OLD-FASHIONED PEANUT BRITTLE

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.

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.

EXTRA-NUTTY PEANUT BRITTLE

Steps:

• Generously grease large cookie sheet and wooden spoon with butter.
• In 2-quart nonstick saucepan, heat corn syrup, sugar and water to boiling, stirring frequently. Boil 10 to 15 minutes, stirring frequently, until mixture reaches 230°F to 234°F on candy thermometer and forms a long thread when spoon is lifted and held above pan. Stir in peanuts. Cook 10 to 15 minutes longer, stirring frequently, until peanuts turn golden brown and mixture reaches 300°F.
• Meanwhile, in small bowl, stir vanilla and baking soda until soda is dissolved. Remove saucepan from heat; stir in vanilla mixture and butter. Quickly spread on cookie sheet, smoothing top with back of buttered spoon to make a single layer of peanuts. Cool about 20 minutes; break into 1-inch pieces. Store in airtight container up to 3 weeks.

PEANUT BRITTLE

Steps:

• Lay out several sheets of foil to spoon the hot peanut brittle onto.
• In a large skillet mix the sugar, syrup, and water together. Cook at a medium-high heat, stirring regularly. Heat until the mixture has a hard ball consistency. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. If you don't own a candy thermometer, occasionally hold spoon above mixture, allowing it to drip off spoon. When mixture is at hard ball stage, it will 'hair' off the spoon when falling, looking like a clear spider web.
• Once mixture is at hard ball consistency, add raw peanuts. (They will pop a little.) When mixture starts to turn a light clear-brown, as if it's starting to burn, remove from stove. Add soda and stir. Mixture will foam up.
• Spoon out bite-size pieces onto unbuttered foil, stirring constantly between each couple of pieces. Mixture can also be poured onto unbuttered foil as one big piece and broken into smaller pieces once cooled.

PEANUT BRITTLE

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.