Peanut Brittle White Chocolate Cookies 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.

PEANUT CLUSTER CANDY

Steps:

• Line baking sheets or counter tops with waxed paper.
• In a double boiler heat confectioners' coating until melted, stirring constantly until smooth.
• Pour in white chocolate chips and stir until smooth. Stir in peanuts and almond toffee bits.
• Remove from heat and drop by rounded spoonfuls onto waxed paper. Cool for an hour, or until hardened.

PEPPERMINT BRITTLE

Steps:

• Line a large jellyroll pan with heavy-duty foil.
• Place white chocolate in a microwave-safe bowl. Heat in microwave on medium setting for 5 to 6 minutes. Stir occasionally, until chocolate is melted and smooth.
• Place candy canes in a plastic bag, or between two pieces of waxed paper. Using a mallet or rolling pin, break the candy canes into chunks. Stir peppermint into melted white chocolate. Spread evenly in pan, and chill until set, about 1 hour. Break into pieces by slamming pan on counter.

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.

EASY HOMEMADE PEANUT BRITTLE

Steps:

• Line a half sheet baking pan with parchment paper or a silpat. Set aside. Also keep a spatula, offset spatula, and a whisk ready.
• Place the sugar, corn syrup, water, salt, and unsalted butter in a large, heavy bottom pot.
• Clip a candy thermometer to the side of the pot.
• Heat the mixture over medium heat, while stirring, to dissolve the sugar.
• Once the sugar is dissolved and the mixture has come to a boil, stop stirring. Instead, swirl the pot occasionally to mix the sugar mixture and to ensure even heating.
• Heat the mixture until it reaches 300°F / 150°C or the hard crack stage. Please see recipe notes on how to make this without a candy thermometer.
• When the caramel mixture reaches the hard crack stage, remove the pot from the heat, and immediately add the baking soda and roasted peanuts.
• Use a whisk to whisk in the baking soda well and to coat the peanuts with the caramel. Work quickly at this point because the caramel will start to harden quickly as it cools down.
• Once all the baking soda is mixed in, and the peanuts are coated, scrape the caramel mixture onto the lined baking sheet using a spatula.
• Spread the mixture using the offset spatula (so that the peanuts are all in one layer).
• Allow the peanut brittle to completely cool down and harden at room temperature. This can take a couple of hours at least.
• Once the brittle is hardened, break it into smaller pieces.
• Place the peanut brittle pieces in an airtight container at room temperature, with parchment paper between layers to prevent the pieces from sticking together.
• Store in a cool, dry place (but not the fridge), and it'll be good for about a month.

BAKER'S CHOCOLATE PEANUT BRITTLE BARK

Steps:

• Drop spoonfuls of melted chocolates onto waxed paper-covered baking sheet, alternating colors of chocolates. Swirl with knife. Top with peanut brittle; press gently into chocolate with back of spoon.
• Refrigerate 1 hour or until firm. Break into pieces.

PEANUT BUTTER COOKIE BRITTLE

Steps:

• Set oven to 375 degrees.
• Prepare a 15x10-in shallow baking pan (ungreased).
• In a medium bowl, combine rolled oats and flour.
• In a large mixing bowl, cream butter and peanut butter until light and fluffy; gradually beat in sugar, salt and vanilla.
• Stir in dry ingredients; mix well.
• Add the chocolate chips, coconut and peanuts.
• Press mixture evenly into ungreased baking pan.
• Bake 20 minutes.
• Let cool on wire rack.
• Break into irregular pieces.

PEANUT BRITTLE & PRETZEL CHOCOLATE CHIP COOKIES

Steps:

• Preheat your oven to 375 degrees.
• Line your cookie sheets with parchment paper, and set aside.
• With a mixer, cream together the butter and sugar until it is creamy and smooth.
• Beat in the eggs, one at a time.
• Add the vanilla, and mix.
• In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
• To the butter/sugar mixture, slowly add the flour mixture until well combined.
• Add the remaining ingredients: raisins, peanut brittle, pretzels, chocolate chips and peanut butter chips.
• Drop the batter by the tablespoon, about 1 inch apart, and bake for 7 - 9 minutes.
• Cool on a cookie sheet and enjoy!

CHOCOLATE PEANUT BRITTLE

Steps:

• Lightly butter cookie sheet and set aside for now.
• In small bowl, stir the cocoa and baking soda, then the butter; set aside.
• In heavy 2 quart saucepan, combine sugar, corn syrup and whipping cream, stirring to combine.
• Cook over medium heat. Keep stirring until sugar is dissolved.
• Stir in the peanuts and continue cooking, stirring frequently, until mixture reaches 300° or when syrup dropped into very cold water separates to threads that are hard and brittle (of course, make sure the bulb on the candy thermometer is not resting on bottom of the pan when used).
• Remove from heat and stir in cocoa mixture.
• Immediately pour onto the buttered cookie sheet.
• With tongs or wooden spoons, quickly spread and pull into a 1/4-inch thickness.
• Put cookie sheet on a wire rack to cool completely.
• When the brittle is cool, break into pieces.

PEANUT BRITTLE COOKIES

Steps:

• Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
• In a large bowl, beat shortening with sugars and vanilla until creamy. Beat in egg. Add flour, baking soda and salt, mixing until incorporated. Stir in 1 cup (250 ml) Reese's peanut butter chipits, all toffee bits and all peanuts.
• Drop mixture by rounded tablespoons (15 ml) onto prepared baking sheets, about 2" (5 cm) apart.
• Bake each sheet in preheated oven 10 - 12 minutes or until deep golden brown and just set. Cool on sheet, 3 minutes. Remove to wire racks and cool completely. Melt remaining peanut butter chips in microwave on High (100%) about 45 seconds. Drizzle over cooled cookies.

PEANUT BRITTLE BARS

Steps:

• Preheat oven to 350°. In a large bowl, combine flours, brown sugar, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Pat into a greased 15x10x1-in. baking pan. Bake until golden brown, 10-12 minutes., Sprinkle peanuts and chocolate chips over warm crust. Combine caramel topping and flour; drizzle over top. Bake until golden brown and bubbly, 12-16 minutes. Cool on a wire rack.

WHITE CHOCOLATE CASHEW BRITTLE

Steps:

• Using the broil setting, toast the coconut on a flat cookie sheet make sure it is well spread out.
• This only takes a few minutes and will burn if left unattended.
• Chop the cashews and spread evenly over the bottom of an ungreased 9x9" baking pan that has sides; sprinkle the toasted coconut evenly over the nuts.
• Combine the butter, sugar and water in a large heavy saucepan.
• Stir over medium heat until ingredients are combined.
• Continue stirring until mixture reaches the hard crack stage, stirring constantly (approximately 45 minutes).
• Pour over nuts & coconut and making sure mixture is disbursed evenly (you may tilt slightly while candy is still liquid to achieve this).
• Let sit for about an hour.
• Microwave about 3 chunks of the white chocolate almond bark for about a minute, stir to check consistency and return to microwave for about 15 seconds each time until smooth and spreadable.
• Once white chocolate mixture is smooth, spread over the top of candy's surface so it is completely covered.
• Once cooled, use a very sharp french knife and cut into 1" squares.

CHOCOLATE PEANUT BRITTLE

Steps:

• Grease a 15x10x1-in. pan and a metal spatula; set aside. , In a 2-qt. microwave-safe bowl, combine sugar and corn syrup. Microwave, uncovered, on high for 4 minutes; stir. Cook 3 minutes longer. Stir in peanuts and butter. Microwave for 30-60 seconds or until mixture turns a light amber color (mixture will be very hot)., Quickly stir in cocoa, baking soda and vanilla until combined. Immediately pour into prepared pan; spread with the metal spatula. Cool before breaking into pieces. Store in an airtight container.

PEANUT BRITTLE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Beat shortening with brown sugar, white sugar, and vanilla in a bowl until creamy. Add egg; beat until smooth. Add flour, baking soda, and salt; mix until incorporated. Fold in 1 cup peanut butter chips, toffee bits, and peanuts. Drop batter by the rounded tablespoonful about 2 inches apart onto the prepared baking sheets.
• Bake cookies in the preheated oven until deep golden brown and just set in the middle, 10 to 12 minutes. Cool on sheet for 3 minutes before transferring to wire racks to cool completely.
• Heat remaining peanut butter chips in a microwave-safe bowl in the microwave until melted, about 45 seconds. Drizzle over cooled cookies.

PEANUT BRITTLE

Steps:

• Line a large baking sheet with parchment paper. Alternatively, you can just set the parchment paper out on your countertop.
• In a large saucepan, combine the sugar, water, butter and corn syrup and bring to a boil. Cook over medium high heat, stirring occasionally, until the caramel is light brown and reaches 300° F on a candy thermometer, about 10 minutes. Note that around 250° F the mixture will start to thicken.
• Remove from the heat and carefully stir in the baking soda.
• Stir in the nuts, then immediately scrape the brittle onto parchment paper. Spread the brittle into a thin, even layer. Work fast - it will set quickly. Sprinkle with salt as soon as you can so that it will stick.
• After the brittle cools for at least 30 minutes, you can break it into large chunks.
• Stored in an airtight container at room temperature for up to 1 month.

PEANUT BRITTLE WHITE CHOCOLATE COOKIES

Steps:

• Set oven to 375 degrees.
• Grease a baking sheet.
• In a bowl, cream the butter and sugars until smooth.
• Add eggs, beating well; beat in vanilla.
• Combine the flour, dry pudding mix, baking soda and salt; gradually add to creamed mixture, and mix well.
• Stir in the vanilla chips, nuts and peanut brittle.
• Drop by tablespoonfuls 2-in apart on greased baking sheets.
• Bake for 10-12 mins, or until golden brown.

CHOCOLATE PEANUT TOFFEE

Steps:

• Line a 9×13 cake pan with parchment paper then spread 2 cups of peanuts into an even layer.
• In a medium-size pan add butter, sugar, and vanilla. Stir over medium heat until the butter has melted. Let come to a simmer.
• Simmer for 7 to 8 minutes, stirring occasionally.TIP: Watch carefully so it doesn't burn. The mixture gradually turns darker and is still a little separated.
• When the mixture turns the shade of caramel and flows from the spoon in a ribbon, pour over the peanuts.
• Use an off-set spatula to spread the mix over the peanuts.
• Pour a bag of chocolate chips over the top and let sit for 2 to 3 minutes so chocolate chips melt.
• Using an off-set spatula spread melted chocolate over the layer of toffee.
• Chop the remaining 1/4 cup of peanuts and sprinkle over the top.
• Let sit for 2 hours until the pan comes to room temperature and then place in the fridge until ready to enjoy. Which might be immediately!

EASY SOFT PEANUT BRITTLE RECIPE

Steps:

• First, place parchment paper on a large rimmed baking sheet and set it aside.
• To a large saucepan combine sugar, corn syrup, and water. Clip a candy thermometer to the side of the pot. Bring the syrup mixture to a boil over medium heat, stirring often until sugar is dissolved. Boil until it reaches 235 degrees F when the candy starts to enter the soft ball stage.
• Add the butter and peanuts to the pan. Continue to cook, constantly stirring, until a candy thermometer reaches 300 degrees F, the hard crack stage.
• When the candy thermometer reaches 300 degrees, remove the pot from heat. Quickly add in the vanilla extract and baking soda and stir to combine. The baking soda will cause it to start to foam. Pour candy mixture, while still foaming, onto the baking sheet. For an optional treat, sprinkle sea salt on top.
• The last step is to let the cookie sheet cool, then break the peanut brittle into bite-size portions. When the candy cools, enjoy!

CHOCOLATE PEANUT BUTTER PIE WITH PEANUT BRITTLE

Steps:

• For the peanut brittle, cover a baking sheet with parchment paper. In a large saucepan, combine sugar, corn syrup, salt and water over medium heat. Bring to a boil, stirring until sugar is dissolved. Using a candy thermometer, continue cooking, stirring frequently until the temperature reaches 250ºF. Add peanuts and continue cooking until mixture reaches 310ºF. Remove from heat and immediately stir in butter and baking soda. Pour onto prepared baking sheet and spread with a spatula as quickly as possible, before mixture begins to harden. Set aside and let brittle set before cracking into pieces. Once hardened, peanut brittle can be broken up and stored in an airtight container for up to 1 week.
• For the piecrust, preheat oven to 350ºF. Using a food processor, pulse Oreo crumbs, butter and sugar until well combined. Pat mixture into a 9-inch pie plate and press it along the bottom and up the sides. Bake 12-14 minutes and cool completely before filling.
• For the peanut butter filling, using an electric mixer, on medium speed combine cream cheese, peanut butter and icing sugar until light and fluffy. Add vanilla and milk, mixing until well combined. Fold in whipped topping and spoon into cooled piecrust.
• For the chocolate topping, in a small saucepan, bring cream and corn syrup to a boil, stirring occasionally. Remove from heat and stir in chopped chocolate, mixing until melted. Let cool slightly before topping pie. Cover the top of the pie with chocolate topping and chill uncovered for at least 1 hour until firm. Garnish with pieces of peanut brittle.

PIONEER WOMAN PEANUT BRITTLE RECIPE

Steps:

• Microwave Peanut Brittle Recipe - Food Fanatic from food-fanatic-res.cloudinary.com Simply type your search term into the search this blog window above. We've also included a few of ree's personal favorite sides:
• Soft And Chewy Sugar Cookies Betty Crocker - View +19 from imagesvc.meredithcorp.io This sweet and salty peanut brittle has the perfect crunch and sheen. 4 hours ago pioneer woman goulash recipes.
• Pioneer Woman at Heart: Macadamia Peanut Brittle Recipe from 2.bp.blogspot.com Butter 1 cookie sheet with sides or jelly roll pan liberally with 1/2. 4 ingredient peanut butter cookies;
• 17 Best images about My Favorite Chefs on Pinterest from s-media-cache-ak0.pinimg.com Pop that back in the oven for a minute and then use a fork to break down the melted chips and spread it all over. Measure the vanilla into a small bowl and set aside.
• The Pioneer Woman's chocolate peanut butter pie from www.makeitgrateful.com Pop that back in the oven for a minute and then use a fork to break down the melted chips and spread it all over. 2 reese's mini peanut butter cups or, 4 unwrapped mini white chocolate peanut butter cups;
• Fritos and Peanut Butter Recipe - (38/5) from www.keyingredient.com (the highlighted sugar and edible glitter were. 2 reese's mini peanut butter cups or, 4 unwrapped mini white chocolate peanut butter cups;