Sweet And Spicy Peanut Brittles Food

SWEET AND SPICY PEANUT BRITTLES

Steps:

• In a wide skillet, on moderate heat, add peanuts, water, sugar and bring it to boil stirring continuously till sugar crystallizes slightly and peanuts get crusty for about 10 minutes (That is sandy textured sugar coats the peanuts. This is very normal)
• Lower the heat and and continue stirring till the sugar melts again and starts coating the peanuts for about 5 to 8 minutes. I like my end product to be good amber or bronze colored. Be careful and see that the heat is not high which may burn the syrup or the peanuts.
• Right before they are done add vanilla extract and chile powder and stir until well coated.
• Transfer this to a greased baking sheet or parchment paper. Spread evenly with ladle or pressing it gently with back of greased tray.
• Let this cool down completely and break them into pieces of desired size.
• Sweet and Spicy Peanut Brittles are now ready. Serve and enjoy. You can store them in air tight container for up to 10 days.

SPICY PEANUT BRITTLE

Steps:

• Add the sugar, corn syrup, water, butter, vanilla, and cayenne a large stovetop pan.
• Stir the mixture with a wooden spoon or a spatula just once to ensure that everything is incorporated.
• Cook the mixture at medium heat. If you see that some of the sugar is not dissolved, just push it down with a rubber spatula. But do not stir the mixture. If you must, you can just swirl the pan but it's best to just let it make a golden brown caramel.
• Cook the caramel until it is a golden brown color and it coats the back of a spoon without dripping off.
• Add the baking soda and stir in the peanuts. You'll need to do this step quickly as the baking soda will cause the mixture to really bubble up.
• Stir with a wooden spoon.
• Quickly pour onto the baking sheet and let it sit at room temperature for 15 minutes.

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.

BUTTERMILK SHERBET WITH SPICY PEANUT BRITTLE

Steps:

• Make the sherbet:
• Combine the sugar and water in a saucepan and bring to a boil. Let cool slightly, then whisk in the buttermilk and vanilla. Refrigerate until cold, then freeze in an ice cream machine.
• Using vegetable oil, generously oil a sheet pan (preferably one with sides), at least 11 by 17 inches. In a heavy saucepan, big enough to accommodate the additional ingredients, combine the water, sugar, cream of tartar, and corn syrup and bring to a boil over medium heat. Using a candy thermometer, boil the mixture until it reaches 350 degrees F. Remove from the heat and, working quickly, whisk in the spices. Stir in the butter, peanuts, and baking soda. Pour the mixture onto the oiled pan and spread it out a bit with a wooden spoon, to about 1/4 to 1/2-inch thickness. Don't spread it too thinly. Let harden, uncovered, in a cool place, 30 to 45 minutes. (To wash the saucepan, soak it overnight). Using your hands, break the brittle into pieces. Store in an airtight container. Serve with scoops of sherbet.

SPICY PEANUT BRITTLE

Steps:

• Coat a cookie sheet with cooking spray.
• Also spray a metal spatula (and yes it matters, goo will stick to all others and make it impossible to work with)
• set aside cookie sheet and spatula.
• In a large bowl, mix the peanuts, hot pepper sauce and allspice
• Put sugar and corn syrup into a large glass microwavable bowl.
• Stir mixture - will be very thick but will change when heated.
• Microwave, uncovered on high for 4 minutes.
• stir again.
• add in spicy peanut mixture.
• stir until blended.
• Return to microwave and cook on high 4-5 minutes longer.
• Stir in butter.
• Microwave 45 seconds.
• Very quickly add in baking soda and vanilla and stir. It will foam and the color witl lighten.
• Immediately pour into prepared pan and spread as thin as possible with prepared spatula.
• Cool, break into pieces (put in bag and use hammer to smash is easiest).

GAYLE'S SPICY PEANUT BRITTLE

Steps:

• In a large heavy pan combine: sugar, Karo Syrup and water.
• Boil this mixture until it reaches 238 degrees on a candy thermometer.
• Then add raw peanuts. 1/4 tsp salt. Continue to cook, stirring frequently.
• Continue cooking and stirring until thermometer reaches 290 degrees - hard crack - remove from the burner and add: vanilla and butter.
• Quickly stir together and add: baking soda and cayenne.
• Mix well and, working quickly, pour onto buttered cookie sheet. Use two if you want it super thin. Spread quickly and let cool.
• Break into pieces and store in airtight tin or canister.
• Gnote: I have doubled this recipe but mostly I make a batch and a half as it fits in the pan better when boiling up.
• I have made this with cashews and other nuts, too. Good stuff and not hard on the teeth!

SPICY PEANUT BRITTLE

Steps:

• Line a cookie sheet with parchment paper.
• Combine the vanilla, baking soda,water and set it aside for later.
• combine the sugar, water and honey.
• Bring to a Boil.
• When the temp reaches 240 degrees add the peanuts, butter and cayenne pepper.
• Stir constantly until the temp reaches 300 degrees.
• remove from heat and stir in the the water vanilla baking soda and water.
• pour the peanut brittle on to the parchment paper and allow to cool completely.
• Break in to pieces.

SWEET PEANUT BRITTLE

Steps:

• Spray a large baking sheet or a 10x15 inch baking pan with cooking spray.
• Set aside.
• Mix sugar and corn syrup in large microwaveable bowl until moistened.
• Microwave on high 5 minutes (caution, candy mixture gets very HOT).
• Stir in butter and peanuts.
• Microwave an additional 3-4 minutes or until pale golden brown.
• Add baking soda and vanilla (mixture will foam).
• Immediately spread mixture as thinly as possible onto prepared baking sheet.
• Cool completely.
• Break into pieces.
• Microwave chocolate in 1 cup glass measuring cup on high 1-2 minutes.
• Stir until chocolate is completely melted.
• Stir in peanut butter until melted.
• dip half of peanut brittle pieces halfway into chocolate mixture, scraping back brittle against edge of cup to remove excess chocolate.
• Place on sheet of parchment paper.
• Refrigerate until chocolate is set, about 20 minutes.

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.