The Best Peanut Brittle Food

PEANUT BRITTLE

Steps:

• Line a 10x15 inch baking pan with parchment paper and set aside.
• Place sugar, syrup, and water in a 2 quart with candy thermometer attached and bring to a boil over medium heat. Slowly stir in the butter a little at a time. Let mixture boil, stirring occasionally.
• When mixture reaches 250 degrees (when you drop a little of it into cold water it forms pliable strands), add the peanuts. Stir constantly for 7-10 more minutes until mixture reaches 300 degrees (when dropped in water it forms brittle strands). Immediately remove from heat, add the vanilla and baking soda, and stir until evenly combined. Pour onto parchment lined baking sheet and spread evenly.
• Let cool and set. Use a mallet or back of a spoon to crack the brittle into pieces.

QUICK AND EASY PEANUT BRITTLE

Steps:

• Line a jelly roll pan with parchment paper.
• Melt butter in a saucepan over medium heat. Stir sugar and salt with melted butter to dissolve completely. Remove saucepan from heat, add peanuts, and stir to coat completely; immediately pour onto prepared pan and spread into an even layer.
• Refrigerate until brittle, at least 30 minutes. Separate from parchment and break into pieces.

OLD-FASHIONED PEANUT BRITTLE

Steps:

• Butter a large baking pan; set aside. Combine peanuts, sugar, and corn syrup in a medium saucepan. Set over medium-high heat, and bring to a boil, stirring constantly.
• Insert a candy thermometer. Continue boiling, without stirring, until temperature registers 295 degrees, about 6 minutes. When sugar begins to brown, stir nuts gently to ensure even cooking. Remove saucepan from heat, and stir in the butter and baking soda; the mixture will begin to foam up, so mix quickly. Pour onto the prepared baking pan.
• As soon as candy is cool enough to handle, use your fingers to stretch the brittle as thinly as possible over the baking pan. Allow the brittle to cool completely, about 45 minutes, then break into bite-size pieces.

EASY!!! THE BEST PEANUT BRITTLE

Steps:

• In a 4 cup Pyrex glass measuring cup mix the sugar Karo syrup and water-cook for 9 minutes.
• When done use pot holder and stir in peanuts(or you favorite kind).
• Stir in butter.
• Immediately pour onto greased cookie sheet( I use spray oil), spread quickly it gets thick fast.
• Let cool and viola! Break up into pieces and enjoy.

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:

• Line a baking tray with parchment and grease the parchment with butter.
• Combine sugar, corn syrup and water in a heavy-bottomed saucepot and bring up to a boil over high heat. Without stirring, cook sugar until it reaches "hard crack", about 300 degrees F. on a candy thermometer, brushing the sides of the pot occasionally with cool water. This will take about 7 to 9 minutes, and it will turn a deep amber colour.
• Remove from heat and stir in salt and peanuts with a wooden spoon. Stir in butter, vanilla and baking soda - it will immediately get foamy. Working quickly, spread nut brittle onto prepared baking sheet. Allow to set completely before cracking 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:

• 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.