I am looking for an easy quick and cheap peanut britlte recipe. Thanks!!!?

Answer 1

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 2

Peanut Brittle

Ingredients

1 cup water
2 cups sugar
1 cup corn syrup , preferably light
2 cups raw peanuts
1/2 teaspoon salt
2 tablespoons butter, plus extra for pan and fingers
1 teaspoon baking soda
1/2 teaspoon vanilla (optional)

Container: heavy saucepan, large baking sheet, candy thermometer [see Tip]

Prep Time: 5 minutes

Cook Time: 20 minutes


Directions

Mix together in a 3-quart, heavy bottom saucepan the sugar, water, corn syrup, salt, and peanuts. Stir over low heat until well blended, then raise heat to medium-high and boil without stirring to 300° F. on a candy thermometer. If working without a thermometer, see TIP.

While syrup cooks, generously butter a baking sheet and set aside. Measure butter, baking soda, and vanilla. Have them within reach.

When syrup reaches 300° F, remove from heat and immediately add butter, baking soda, and vanilla. Stir in and then pour and scrape candy onto prepared sheet. Spread it out as much as possible--it will be stiff and begin to harden quickly. It can be pulled and stretched (with buttered fingers) to make a thinner sheet, but do this very carefully, as the candy will be hot.

Cool on the sheet and break into pieces. Store air-tight in a waxed-paper lined container.

TIP: If you don't have a candy theremometer, have a bowl of ice water near the stove. When the boiling syrup begins to turn golden brown, drop a small amount - about 1/2 teaspoon into the cold water. When the syrup immediately hardens into a brittle string or ball, it is done.

Answer 3

Peanut Brittle

INGREDIENTS:
3 cups sugar
1 cup white corn syrup
1/2 cup water
3 cups raw peanuts
1 tablespoon butter
1 teaspoon salt
2 tablespoons baking soda

PREPARATION:
Butter 2 long pieces of foil and have them ready on the counter top or on large baking sheets. Combine sugar, syrup, and water in heavy 5 to 6-quart pan. With pan over medium heat, stir until sugar melts; add peanuts.

Leave on medium heat and stir occasionally. Continue to cook and stir until candy thermometer reaches 300°, the hard crack stage. Syrup will be golden and peanuts will pop. Remove from heat and add the butter, salt, and soda, stirring well. Candy will foam from the soda. Pour candy on the prepared foil. Pour candy quickly and stretch, using forks or hands, when cool enough. Cool completely and break into pieces.
Makes 2 1/2 to 3 pounds.

Answer 4

1 1/2 cups lightly salted, roasted peanuts
1/2 teaspoon cinnamon
1/2 teaspoon cayenne pepper
3 cups sugar
1 1/2 cups water
Vegetable oil, for coating the saucepan
Softened butter for spatula

In a small bowl combine peanuts, cinnamon, and cayenne. Set aside.
Brush the inside of a medium sized heavy saucepan with vegetable oil. Add the sugar and water to the saucepan, cook over high heat, stirring occasionally with a wooden spoon, until it comes to a boil. Stop stirring, cover and cook for 3 minutes. Uncover, reduce heat to medium, and cook until the sugar is a light amber color. Stir in peanuts. This will greatly reduce the temperature of the sugar so work quickly. Once evenly mixed, pour mixture onto a sheet pan lined with a silicone baking mat or buttered parchment paper. Using a buttered spatula, spread thin. You will have to work quickly when pouring out and spreading the mixture in the pan. If necessary, in order to achieve single layer of peanuts, top with second sheet pan whose underside has been buttered. Cool completely and then break into pieces.
This was a recipe from Alton Brown of food network. If this recipe doesn't work for you, there's about a million of them on this website: http://web.foodnetwork.com/food/web/searchResults?searchType=Recipe&searchString=peanut+brittle&site=food