How do you make homemade peanut brittle?

Answer 1

Here you go :

Peanut Brittle

1 1/2 teaspoons baking soda
1 teaspoon water
1 teaspoon vanilla
1 1/2 cups sugar
1 cup water
1 cup light corn syrup
3 tablespoons margarine or butter
1 lb shelled unroasted peanuts

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.

Answer 2

BUTTERY PEANUT BRITTLE

2 cups sugar
1/2 cup water
1 cup white Karo syrup
1 candy thermometer


Cook sugar, water and Karo syrup together until temperature is 240°F degrees, then add 1 lb. nuts.
Cook until candy thermometer reads 300°F degrees. Butter the cookie pan.
and have ready (this is very important!):


1/2 teaspoon salt
2 teaspoon vanilla
3 tablespoon butter


Measure out and have ready:

2 1/2 teaspoon baking soda

Quickly add salt, vanilla and butter, and have the 2 1/2 teaspoon of soda ready. Remove from heat, quickly add the soda (when adding the soda the mixture will fizz). Pour the (very hot!) mixture onto the greased cookie sheet or pan. Don't touch it or try to level the mixture with spoon.
Hint: During the cooking period, the mixture must be stirred constantly to prevent the nuts from burning.

Answer 3

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.

Answer 4

peanut brittle

2 cups sugar
1 cup light corn syrup
1 cup water
2 cups unroasted Spanish peanuts (RAW)
1/4 teaspoon salt
1 teaspoon butter
1 teaspoon baking soda

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.

Answer 5

Sounds like you're not cooking it hot enough. Either get a candy thermometer or take a drop of your brittle and drop it into cold water, if it becomes very hard and cracks, you've got it hot enough. Old family recipes often refer to candy as soft ball, hard ball, crack, etc. This is what the candy does when you drop in into cold water.