Spanish Peanut Brittle Food

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.

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:

• 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.

PEANUT BRITTLE

Steps:

• Lightly coat 3 cookie sheets with oil.
• Combine sugar, syrup, and water in a large deep kettle. Bring to a boil stirring to make sure all the sugars melt and nothing sticks to the bottom. When the mixture reaches 260 degrees add butter, peanuts and continue stirring and cooking until the thermometer reaches 310 degrees.
• Remove from heat and add vanilla and soda. Stir very quickly as the mixture becomes very foamy.
• Immediately, if not sooner, pour the mixture out onto the cookie sheets.
• After the brittle has hardened break into pieces. Put the brittle into large plastic bags so the shards don't go flying all over the kitchen when breaking them up into smaller bite-sized pieces.
• Store brittle in sealed jar, can or plastic bag to prevent from becoming very sticky.

ROASTED SPANISH PEANUT CLUSTERS

Steps:

• Set oven to 350F
• Put the peanuts on a dry baking sheet and toast for about 10-15 minutes, or until you begin to smell their aroma. Let them cool. Skip this step if you are using roasted peanuts.
• Set up a baking sheet lined with parchment or waxed paper.
• Put the chopped chocolate in a small microwave safe bowl and microwave for one minute. Stir to melt. Microwave for an additional 30 seconds if necessary. Let the heat of the bowl and chocolate help to completely melt it as you stir, don't over microwave or the chocolate will seize up.
• When the chocolate is completely smooth, add in the peanuts and give a quick stir to coat them.
• Use a tablespoon to make little piles of the chocolate on the lined baking sheet. Let them sit until set at room temperature, or you can put them in the fridge for quicker setting.
• I like to store these in the fridge.

PEANUT BRITTLE

Steps:

• Prepare a large 17" rimmed cookie sheet by spraying it with a nonstick cooking spray, spray the edges as well. Set aside.
• In a deep skillet, slowly cook sugar, corn syrup, and 1 cup of water on medium-high heat, stirring until the sugar dissolves. bring to a boil and continue cooking until the candy thermometer reaches the soft-ball stage (235°F), about 10 minutes.
• Add in the peanuts and salt. Cook until the candy thermometer reaches the hard crack stage (300 to 310°F), stirring constantly, about 10 more minutes. (Pay attention to this part as the brittle will burn if cooked too long).
• Remove from heat and add in the butter and baking soda; stir to blend. The mixture will bubble up.
• Pour the brittle mixture onto the prepared cookie sheet and spread it out with a spatula and allow the brittle to cool for about 30 minutes until it's cool to the touch.
• Once cooled completely, slide a spatula underneath to lift the brittle up and break it into pieces. Store covered at room temperature.

SPANISH PEANUT BRITTLE

Steps:

• In a heavy skillet (I think an iron skillet works best).
• Combine sugar,corn syrup, and water; cook slowly, stirring till sugar dissolves, cook to soft ball stage(275).
• Add peanuts and salt;Stir and watch so that peanuts don't scorch or burn.
• (They will pop & crack you want them to brown some for best flavor.) Cook to hard crack stage(300-310).
• Add butter and SODA; stir to blend,(Mixture Will Bubble), Pour onto buttered cookie sheet or cover with release foil for easy cleanup(do not butter);Makes2 1/2 Pounds.

OLD-FASHIONED PEANUT BRITTLE

Steps:

• Gather the ingredients.
• Line a work surface with heatproof pads or pot holders. Generously grease 2 (13 x 9 x 2-inch) rimmed baking sheets. Place the prepared sheets on the protected work surface.
• In a large saucepan with a candy thermometer attached, combine the sugar, corn syrup, and water.
• Cook the sugar mixture over medium heat, stirring frequently, until the sugar dissolves. Bring the sugar mixture to a boil. Carefully add the butter, stirring until melted. Begin to stir frequently when syrup reaches the thread stage, about 230 F.
• When the temperature reaches the soft-crack stage (280 F), add the peanuts. Stir constantly until hard-crack stage (300 F), is reached.
• Remove from heat and stir in baking soda. Mix well to combine.
• Immediately pour the mixture evenly into the prepared baking pans.
• As the peanut brittle cools, stretch it thinner by lifting and pulling at the edges with forks. Loosen the brittle from the pans after about 7 to 8 minutes, flipping the brittle over while the mixture is still semi-solid and flexible (the mixture should be removed from the pans as quickly as possible to avoid sticking).
• Break the hardened candy into pieces as desired. Store in an airtight container.