Peanut Brittle In A Jiffy 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.

1200 WATT MICROWAVE PEANUT BRITTLE

Steps:

• Line a baking/cookie sheet with foil or parchment paper and spray with cooking spray or grease with butter.
• Put 1 tablespoon molasses in a ½ cup measuring cup and then fill with corn syrup (spray cup with cooking spray first, so corn syrup will come out easier).
• Put corn syrup mixture and white sugar in an eight cup bowl and mix well then microwave on high for 2 minutes, remove and stir and then microwave for 1 more minute.
• Remove from microwave and add peanuts, stir into bubbling sugar mixture and microwave for 2 minutes.
• Remove from microwave and then stir in butter and vanilla and microwave for 1 minute.
• Remove from microwave and quickly stir in baking soda - it will get somewhat white and foamy - spread out onto baking sheet - you can let it cool at room temperature or cool in the fridge. Put mixing bowl cup in sink under hot running water to aid in cleanup.
• * I add the molasses because it gives the brittle a beautiful color - it is not required to make the recipe - if you don't want to use it, just use a full ½ cup of corn syrup. Watch out with sampling - this stuff is habit forming - if you want to bump it up a notch - add 1 teaspoon cinnamon to sugars at begining (my daughter and I like) or if you really want to kick up it up - add the cinnamon and 1/3 teaspoon caynne pepper - hot stuff. I love the sweet and spicy.

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.

JALAPENO PEANUT BRITTLE

Steps:

• In a glass measuring cup place jalapeno and water and microwave for 5 minutes. Let stand for 15 minutes. Drain and reserve liquid and discard jalapenos.
• In a large non-stick saucepan mix sugar, jalapeno liquid and syrup, making sure to mix well. Stir over medium heat until candy thermometer reaches 240 degrees and add peanuts. Continue stirring until candy reaches 298 degrees and remove from heat and add salt, butter and baking soda, stir well.
• Pour onto a well buttered non-stick baking sheet and let cool completely, break into bite-size pieces.
• NOTE:If you use a non-stick silicone baking sheet liners you do not have to butter it and it improves the quality of the candy.

HONEY PEANUT BRITTLE

Steps:

• Combine the honey and the water.
• Boil until it reaches the hard crack stage.
• Add the rest of the ingredients.
• Pour into a greased cookie sheet.
• Spread very thinly.
• Let it harden.
• Break into pieces.
• Enjoy!

PEANUT BRITTLE

Steps:

• Butter 2 baking sheets.
• Keep warm.
• Combine soda, 1 tsp water and vanilla.
• Set aside.
• Combine sugar, 1 cup water and the corn syrup in a large saucepan.
• Cook over medium heat, stirring occasionally, to 240 degrees F on candy thermometer.
• (soft ball stage) Stir in butter and peanuts.
• Cook, stirring constantly to 300 degrees F.
• (hard crack stage) Watch carefully so mixture does not burn.
• Immediately remove from heat.
• Stir in soda mixture completely.
• (Mixture will foam up) Pour half the candy mixture onto each warm baking sheet and quickly spread as thin as possible with the back of a wooden spoon.
• Cool.
• Break candy into serving pieces.

PEANUT BUTTER PEANUT BRITTLE

Steps:

• Preparations: Butter a cookie sheet;place in warm oven to keep warm-to hot. Combine the baking soda and vanilla in a small cup and set aside.(this keeps the soda from brown flaking in your syrup).
• Combine sugar,water and corn syrup in heavy saucepan.
• Bring mixture to full boil over high heat, stirring until mixture appears clear.
• Cook to hard crack stage- 290 degrees.(No thermometer? Fill a cup with cold water and drip a drop of the syrup into water. Feel the drop at the bottom of the cup -- if it's hard and brittle, it's ready!
• Meanwhile, put the measured peanut butter and peanuts in a medium size bowl and microwave on defrost or half power to warm .
• When the syrup hits 290 remove from heat and add vanilla,soda and the warmed peanut butter mixture. Combine and stir quickly.
• Working quickly, pour onto a very warm - hot buttered cookie sheet; spread with large spoons or forks.
• Cool; break into pieces.

SPICY PEANUT BRITTLE

Steps:

• Line a cookie sheet with parchment paper.
• Combine the vanilla, baking soda,water and set it aside for later.
• combine the sugar, water and honey.
• Bring to a Boil.
• When the temp reaches 240 degrees add the peanuts, butter and cayenne pepper.
• Stir constantly until the temp reaches 300 degrees.
• remove from heat and stir in the the water vanilla baking soda and water.
• pour the peanut brittle on to the parchment paper and allow to cool completely.
• Break in to 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.

PEANUT BUTTER PEANUT BRITTLE

Steps:

• In top of double boiler, warm peanut butter over low heat.
• Butter 2 large baking sheets.
• Butter sides of a heavy 3 quart pan, combine sugar, corn syrup, and water .
• Cook and stir over medium high heat till it comes to a boil --
• Clip candy thermometer to side of pan and cook till mixture reaches 275* (about 15 minutes).
• Reduce heat to medium and add 2 tbls butter stirring just until melted.
• Add peanuts and cook and stir for 5 more minutes until candy starts to turn brown and thermometer reads 295*.
• Remove from heat and remove thermometer
• Quickly sprinkle baking soda over mixture stirring constantly.
• Stir in vanilla.gentlly stir in warmed peanut butter.till it is well combined.
• Immediately pour candy onto prepared sheets.working quickly spread as thin as possible.
• When cool, break into pieces.

PEANUT BRITTLE

Steps:

• Butter a rimmed baking sheet; set aside. Stir together sugar, 1/2 cup water, and the salt in a medium saucepan. Cook over high heat, without stirring, until sugar begins to melt and turn golden, about 3 minutes. Continue to cook, stirring occasionally, until sugar has melted and mixture turns golden amber, about 10 minutes.
• Remove pan from heat. Stir in peanuts. Immediately pour peanut mixture onto buttered baking sheet. Quickly spread mixture to 1/2 inch thick using an oiled metal spatula. Let cool completely, about 15 minutes. Break brittle into pieces. Brittle can be stored in an airtight container, up to 2 weeks.