Peanut Brittle Recipe Jamie Oliver Food

PEANUT BRITTLE

Steps:

• Line a 10x15 inch baking pan with parchment paper and set aside.
• Place sugar, syrup, and water in a 2 quart with candy thermometer attached and bring to a boil over medium heat. Slowly stir in the butter a little at a time. Let mixture boil, stirring occasionally.
• When mixture reaches 250 degrees (when you drop a little of it into cold water it forms pliable strands), add the peanuts. Stir constantly for 7-10 more minutes until mixture reaches 300 degrees (when dropped in water it forms brittle strands). Immediately remove from heat, add the vanilla and baking soda, and stir until evenly combined. Pour onto parchment lined baking sheet and spread evenly.
• Let cool and set. Use a mallet or back of a spoon to crack the brittle into pieces.

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.

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.

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.

PEANUT BRITTLE

Steps:

• Butter 2 cookie sheets, 15 1/2 x 12 inches; keep warm.
• Mix baking soda, 1 tsp water and the vanilla; set aside.
• mix sugar, 1 cup water and the corn syrup in a 3 quart saucepan.
• Cook over medium heat, stirring occasionally, to 240 degrees F on candy thermometer.
• Stir in margarine and peanuts.
• Cook, stirring constantly to 300 degrees F.
• Watch carefully so it doesn't burn.
• Remove from heat immediately; stir in baking soda mixture.
• Pour half of the candy mixture on each cookie sheet and spread quickly until it is about 1/4 inch thick.
• Cool and break into pieces.

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.

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.

QUICK AND EASY PEANUT BRITTLE

Steps:

• Line a jelly roll pan with parchment paper.
• Melt butter in a saucepan over medium heat. Stir sugar and salt with melted butter to dissolve completely. Remove saucepan from heat, add peanuts, and stir to coat completely; immediately pour onto prepared pan and spread into an even layer.
• Refrigerate until brittle, at least 30 minutes. Separate from parchment and break into pieces.

PEANUT BRITTLE

Steps:

• Lightly toast peanuts in a small pan to bring out their flavor.
• Mix the peanuts with cinnamon and cayenne pepper by tossing a couple times in the medium bowl.
• A bit of spiciness in sweets helps to heighten the flavors and punch of the other spices (like the cinnamon in this case).
• This is a "trick" well known to chocolatiers and made famous by the movie Chocolat.
• Over on the stove, combine the water and sugar in a saucepan.
• I used a nonstick saucepan, but if you're using a traditional pan, then you'll want to rub the interior surface of the pan down with vegetable oil.
• Over medium-high heat, dissolve the sugar into the water and brought it to a boil.
• While the syrup was coming to a boil, prepare cookie sheet, non-stick or use parchment paper.
• When the sugar turns a light amber color (if you're using a candy thermometer, look for 350 degrees, you're ready to introduce the peanuts.
• Working quickly, use a wooden spoon to mix in the peanuts and spices.
• It's important to work fast (and sure) from this point on because the syrup is rapidly cooling.
• While you are stirring, the syrup will foam up, but the high sides of your saucepan will save you from a mess.
• After the peanuts have been stirred in, pour the syrup parchment paper.
• Syrup will flow out from the peanuts, so just use a wooden spoon to fold the excess sugar back onto the peanuts.
• As it thickens it won't flow anymore.
• At the same time, use the back of wooden spoon to press the peanuts down flat so you only have a single layer.
• After the brittle cooled (about thirty minutes), wrap it in plastic wrap and broke it into 1 1/2 to 2 inch pieces with hands.
• Placed them in a air tight container.

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.