Peanut Brittle recipe?

Question

This one sounds a little weird, but this is the story I heard. God gave someone this Peanut Brittle recipe in a dream. You can't copy it down, so I guess you have to memorize the recipe. It has sugar (not corn syrup or Karo), but it has to be a special kind. I think it's supposed to be beet sugar, not cane sugar, or the other way around. I forget. Anyway, I'd like to get this recipe. Does anyone have it?

Hello??? NO CORN SYRUP!!! Can't you people read?

Answer 1

I have a brittle recipe that contains no corn syrup . all you simply do is melt some butter and sugar together untill boiling or right till boiling . Have a cookie sheet lined with tin foil and on top of the tin foil there should be 3 or 4 lines of club crackers . pour the melted butter and sugar mixture over the crackers and then bake in a 350 oven for 10 min s . let cool . after cooling then break up the brittle and store in an airtight container. good luck and merry christmas .

Answer 2

Traditional Peanut Brittle
A traditional holiday classic

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.

Answer 3

Traditional Peanut Brittle Recipe
Serves/Makes: 1.5 lbs.

Ingredients:
2 cups sugar
1 cup light corn syrup
1 cup water
2 cups raw Spanish peanuts
1/2 teaspoon salt
1 tablespoon butter
1 teaspoon baking soda
Directions:

Heat and stir sugar, syrup and water in a heavy 3-quart saucepan until the sugar dissolves. Cook over medium heat to soft ball stage (234 degrees). Add nuts and salt. Cook to hard crack stage (305 degrees), stirring often.

Remove from heat. Quickly stir in butter and soda. 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.

Answer 4

INGREDIENTS:
2 cups sugar
1 cup white corn syrup
1/2 cup water
2 tablespoons butter
2 cups salted peanuts
1 teaspoon vanilla extract
1 tablespoon baking soda
PREPARATION:
Grease a 15 X 10-inch jelly-roll pan and set aside.
Combine sugar, corn syrup, and water in large heavy saucepan. Bring to a boil, stirring, until sugar is dissolved. Boil to 260° on candy thermometer (very hard-ball stage), stirring occasionally with wooden spoon.
Add butter and peanuts. Continue boiling to 310°, stirring constantly with wooden spoon. Syrup will turn a very deep golden color.
Remove from heat and add vanilla and soda. Stir quickly, as candy becomes very foamy. Immediately pour in prepared pan and spread as thin as possible with spoon. Cool thoroughly, then use a rolling pin or meat mallet to crack. Turn out of pan and break into smaller pieces. Store in tightly covered container. Makes about 2 pounds of peanut brittle.
I got that on the internet

Answer 5

Now you know what a teacher feels like in clas when no one listens to the instructions.How funny I died laughing hello people no corn syrup!!.Ive never made it sorry.I hope you find your recipe.
I just bought some at the store.

Answer 6

How Rude! I have the recipe you want, but will not post it or give it to you b/c of your rudeness to the other posters.

Loser.