Peanut Butter Bear Brittle Food

VERY BEARY PEANUT BRITTLE RECIPE

Steps:

• Grease large baking sheet and back of large spoon or spatula; set aside. Place sugar, water, corn syrup and margarine in medium saucepan. Cook on medium-low heat until sugar mixture reaches 290°F when tested with candy thermometer, stirring occasionally. Stir in peanuts; continue to cook until mixture reaches 300°F. Remove from heat. Stir in vanilla and baking soda until well blended.
• Pour onto prepared baking sheet; spread into thin layer with back of prepared spoon. Sprinkle with graham snacks; press snacks into hot candy with back of spoon. Cool completely.
• Break candy into bite-size pieces. Store in tightly covered container at room temperature 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 BUTTER BEARS

Steps:

• In a large bowl, cream the butter, peanut butter and brown sugar. Beat in the corn syrup and eggs. Combine the flour, baking powder and salt; gradually add to the creamed mixture. Cover and refrigerate for 2 hours or until easy to handle., On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 4-in. bear-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. Roll leftover dough. Cut circles with a floured 3/4-in. pastry tip; press gently into each cookie, forming the bear's muzzle., Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool., In a large bowl, combine confectioners' sugar, water and meringue powder; beat on low speed just until blended. Beat on high 4-5 minutes or until stiff peaks form. Tint as desired with food coloring. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., Using pastry bags and small round tips, decorate cookies as desired. Let stand at room temperature several hours or until frosting is dry and firm. Store in an airtight container.

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.

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 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.

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.

BUTTERY PEANUT BRITTLE

Steps:

• Combine sugar, syrup and water in 3 quart pan.
• Cook and stir until sugar dissolves.
• When syrup boils, blend in butter.
• Stir frequently after mixture reaches syrup stage (230°).
• Add nuts when temperature reaches soft crack (280°) and stir constantly until hard crack (305°).
• Remove from heat.
• Quickly stir in baking soda, mixing thoroughly.
• Pour onto 2 large, well butter cookie sheets.
• As candy cools, stretch out thin by lifting and pulling from edges, using 2 forks.
• Loose from pans as soon as possible and turn candy over.
• Break in pieces.
• I use table knife handle.

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 BUTTER & BEAR BRITTLE

Steps:

• Spray large baking sheet with cooking spray. Cook sugar, corn syrup and water in large saucepan on medium heat 30 min. or until mixture reaches 300°F on candy thermometer, stirring occasionally. Remove from heat.
• Add peanut butter; stir until melted. Stir in remaining ingredients. Immediately pour onto prepared baking sheet; spread with back of spoon to form even layer. Cool completely.
• Break brittle into bite-size pieces.