Schoolhouse Peanut Brittle Food

SCHOOLHOUSE PEANUT BRITTLE

Steps:

• Line three 15x10x1-in. pans with parchment. (Do not spray or grease.), In a large heavy saucepan, combine the sugar, water and corn syrups. Bring to a boil, stirring constantly to dissolve sugar. Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook, without stirring, over medium heat until a candy thermometer reads 260° (hard-ball stage)., Stir in peanuts and butter; cook to 300° (hard-crack stage), about 9 minutes longer, stirring frequently., Remove from the heat; stir in baking soda and vanilla. (Mixture will foam.) Immediately pour into prepared pans, spreading as thin as possible. Cool completely. Break into pieces. Store between layers of waxed paper in airtight containers.

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.

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.