peanut brittle recipes?

Question

how to make peanut brittle thin

Answer 1

The trick to thin peanut brittle is to quickly spread it on a buttered cookie sheet and then stretch it. You've got to do it while it's still hot. If necessary use heatproof gloves that you've greased. Personally, I yell and scream a bit but prefer to do it with my own hands so I have a better feel for it. I like it so thin you can almost see through it. There's nothing worse than thick peanut brittle.

This recipe, which has a perfect flavor, breaks EVERY rule and doesn't even call for a candy thermometer. It comes out perfect and thin every time.

10-Minute Failure-Proof Microwave Peanut Brittle

1 cup white sugar
1/2 cup white corn syrup
1/8 t. salt
1 cup roasted salted peanuts
1 T. butter
1 t. vanilla
1 teaspoon baking soda

Combine sugar, syrup and salt in a 4-quart microwave safe bowl. Microwave on high for five minutes. Stir in peanuts and cook for another 3-5 minutes, stirring after 3 minutes. Once you've stirred it watch it VERY carefully every second it's cooking. When it's the rich color of peanut brittle remove it from microwave immediately as it goes from perfect to burned very fast. Quickly stir in butter, vanilla and soda, mixing until light and fluffy. Spread on buttered cookie sheet and then stretch it until paper thin, being careful not to burn your hands. Place entire cookie sheet into refrigerator. Chill for a short time until brittle and break into pieces. YUM! Yield: 1 lb.

Note of warning: Do NOT use a regular rubber spatula for mixing. It will melt! Silicone should be fine. Also avoid metal mixing spoons as they will get too hot to hold without a hotpad. The best choices are a Pyrex bowl and wooden spoon.

Answer 2

Peanut Brittle


Ingredients
2-3/4 cups granulated sugar
1/2 stick unsalted butter
2/3 cup water
1-1/2 cups lightly salted peanuts

Nutritional Information
1 piece:
Calories 84
Saturated Fat 1g
Total Fat 4g
Protein 2g
Carbohydrate 13g
Fiber 0g
Sodium 15mg
Cholesterol 3mg
Packed with peanuts, this classic candy is both crunchy and melt-in-your-mouth delicious.
Makes 45 pieces
Total time: 1 hour

Step 1:
Grease and line a 9-inch x 13-inch pan with foil.

Step 2:
In a large, heavy saucepan over moderate heat, cook the sugar, butter, and water, stirring occasionally, until the mixture becomes a golden-brown syrup, about 25 minutes. Remove to a cool surface.

Step 3:
Stir in the peanuts and pour mixture into the pan, spreading the nuts evenly.

Step 4:
Let peanut brittle set and cool before breaking into bite-size pieces. It can be stored in an airtight container in a cool, dry place for up to 1 month.

Answer 3

Old-Fashioned Peanut Brittle
Submitted by: Del Lockamy
Rated: 4 out of 5 by 11 members Prep Time: 15 Minutes
Cook Time: 15 Minutes Ready In: 1 Hour 15 Minutes
Yields: 20 servings
"Old-fashioned peanut brittle just like Grandma used to make--simple and good!!"
INGREDIENTS:
1 1/2 cups white sugar
1/2 cup white corn syrup
1/4 cup water
1 1/2 cups raw peanuts
1/2 teaspoon salt
1 1/2 teaspoons baking soda

DIRECTIONS:
1. Spray two cookie sheets with non-stick spray coating.
2. In a 4 quart saucepan over medium-high heat, combine the sugar, corn syrup and water. Heat to boiling and add peanuts. Cook until peanuts become golden in color and syrup mixture beads off nuts when raised out of pan. Quickly mix in the salt and baking soda until well blended.
3. Pour the mixture onto the prepared cookie sheets. Allow mixture to spread on it's own. Cool completely, and break into pieces. Store in air-tight container or plastic bag.

Answer 4

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Answer 5

2 cups sugar
1 cup light corn syrup
1 cup water
2 cups raw Spanish peanuts
1/2 tsp. salt
2 Tbsp. butter
2 tsp. baking soda


Heat and stir sugar, syrup and water in a heavy 3-quart saucepan until the sugar dissolves. Add salt. Cook over medium heat to soft ball stage (234 degrees). Add peanuts at 250 degrees. Cook to hard crack stage (290 degrees), stirring often. Remove from heat.

Quickly, stir in butter and soda. Beat to a froth for a few seconds. Pour at once onto 2 well-buttered 15-1/2x10-1/2x1-inch pans, spreading with spatula. If desired, cool slightly and pull with forks to stretch thin. Break up when cold.

Yield: About 1-1/2 pounds of peanut brittle.


Enjoy!

Answer 6

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Answer 7

This is my dad's recipe. He's been making it for years!

1 stick margarine
2 Cups sugar
1 to 2 Cups peanuts.

Melt butter and add sugar stirring constantly(use a wooden spoon, if you use plastic you'll end up melting the spoon) until sugar has melted and mixture is runny.
Remove from heat and add peanuts and stir in quickly.

Spread into oiled cookie sheet. Cool and break into pieces. (my dad always uses the handle of a table knife.)

Enjoy!

Answer 8

"Peanut Brittle" - 1 1/4 lbs.

1 cup sugar
1/2 cup light corn syrup
1/2 cup water
1/2 tsp. salt
1 1/2 cups shelled raw peanuts
2 tbsp. butter or margarine; softened
1 tsp. baking soda

1) Butter large cookie sheet. In heavy, 3-quart saucepan, combine sugar, corn syrup, water and salt. Over medium heat, heat to boiling, stirring until sugar is dissolved; stir in peanuts. Set candy thermometer in place; continue cooking, stirring frequently, until temperature reaches 300* or until a small amount of mixture dropped into very cold water separates into hard, brittle threads.
2) Remove from heat; immediately stir in butter and baking soda. Pour at once onto cookie sheet.
3) With 2 forks, lift and pull peanut mixture into 14x12" rectangle. Cool in pan on wire rack; with hands, break candy into small pieces.

Answer 9

Classic Peanut Brittle:

1 cup sugar
1/2 cup light corn syrup
1/8 teaspoon salt
1 cup dry-roasted or shelled raw peanuts
2 tablespoons butter
1 teaspoon baking soda
2 teaspoons vanilla

Combine first 3 ingredients in a large glass bowl. Microwave on HIGH 5 minutes, add peanuts, and microwave 2 more minutes with 1,000-watt microwave. Microwave 4 more minutes if using a 700-watt microwave. Stir in remaining ingredients.

Pour into a buttered 15- x 10-inch jellyroll pan; shake pan to spread thinly. Cool until firm, and break into pieces. Store in an airtight container.

Cooktop Brittle: Prep: 5 min., Cook: 8 min., Stand: 5 min. Cook first 3 ingredients in a medium-size heavy saucepan over medium heat, stirring constantly, until mixture starts to boil. Boil without stirring 5 minutes or until a candy thermometer reaches 310°. Add peanuts, and cook 2 to 3 more minutes or to 280°. (Mixture should be golden brown.) Remove from heat, and stir in butter and remaining ingredients. Pour mixture onto a metal surface or into a shallow pan. Allow to stand 5 minutes or until hardened. Break into pieces.

Pecan Brittle: Substitute 1 cup chopped pecans for peanuts.

Chocolate-Dipped Peanut Brittle: Prepare peanut brittle as directed. Melt 2 (2-ounce) chocolate bark coating squares; dip peanut brittle pieces into melted chocolate. Place on wax paper, and let harden

Popcorn Peanut Brittle: Prepare brittle as directed. Stir in 1 cup popped popcorn before pouring into pan.

Yield: Makes 1 pound

Answer 10

Thin Peanut Brittle