Easy The Best Peanut Brittle Recipes

THE BEST PEANUT BRITTLE

Steps:

• Line a rimmed baking sheet with foil and grease with nonstick cooking spray.
• Stir together the sugar, corn syrup and 1/2 cup water in a medium saucepan fitted with a candy/deep-fry thermometer. Bring the mixture to a boil over medium heat, then continue to boil until it's golden brown and it reaches 340 degrees F, about 15 minutes.
• Working quickly, remove the pan from the heat and stir in the butter and baking soda until smooth (it will foam and bubble up). Stir in the peanuts until evenly distributed amongst the sugar mixture.
• Pour onto the prepared baking sheet and quickly smooth with a rubber spatula into a thin and even layer. Let harden uncovered at room temperature until cooled completely. Break into pieces and store in an airtight container.

MOM'S EASY PEANUT BRITTLE

Steps:

• Stir syrup, water and sugar together in large, heavy pan to hard ball stage (250*F- 265*F-- A little of this syrup dropped into cold water will form a hard ball).
• Stir in butter and peanuts until golden brown.
• Stir in vanilla and soda.
• Pour into 2 buttered pizza pans, just shaking pan to even out mixture.
• Cool and break 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.

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:

• Butter a rimmed baking sheet; set aside. Stir together sugar, 1/2 cup water, and the salt in a medium saucepan. Cook over high heat, without stirring, until sugar begins to melt and turn golden, about 3 minutes. Continue to cook, stirring occasionally, until sugar has melted and mixture turns golden amber, about 10 minutes.
• Remove pan from heat. Stir in peanuts. Immediately pour peanut mixture onto buttered baking sheet. Quickly spread mixture to 1/2 inch thick using an oiled metal spatula. Let cool completely, about 15 minutes. Break brittle into pieces. Brittle can be stored in an airtight container, up to 2 weeks.

GRANDMA'S CHRISTMAS BRITTLE

Steps:

• Grease two baking sheets and keep warm in a 200° oven. In a large saucepan, combine the sugar, corn syrup and 1 cup water. Cook over medium heat, stirring constantly, until a candy thermometer reaches 240° (soft-ball stage). Stir in butter, salt and peanuts. Continue heating, stirring constantly, until the mixture reaches 300°., Meanwhile, combine the baking soda, 1 teaspoon water and vanilla. Remove saucepan from the heat. Stir in baking soda mixture. Quickly pour half the mixture over each baking sheet. Spread with a buttered metal spatula to a 1/4-in. thickness. Cool. Break into pieces. Store in an airtight container.

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.