Moms Famous Peanut Brittle Recipes

MOM'S PEANUT BRITTLE

Steps:

• Butter cookie sheets or foil (3-4 ft long). Make sure it is on a heat resistant surface or use layers of newspaper between counter and foil.
• Combine sugar, karo syrup, and water in a large pot. Cook until the temperature reaches 268.
• Add the peanuts, stirring constantly until golden brown or 300 degrees.
• Remove from heat. Add butter, salt, and baking soda. Blend thoroughly and turn out onto prepared foil or pans. Spread fast as it begins to cool quickly.

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.

PEANUT BRITTLE

Steps:

• Lay out several sheets of foil to spoon the hot peanut brittle onto.
• In a large skillet mix the sugar, syrup, and water together. Cook at a medium-high heat, stirring regularly. Heat until the mixture has a hard ball consistency. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. If you don't own a candy thermometer, occasionally hold spoon above mixture, allowing it to drip off spoon. When mixture is at hard ball stage, it will 'hair' off the spoon when falling, looking like a clear spider web.
• Once mixture is at hard ball consistency, add raw peanuts. (They will pop a little.) When mixture starts to turn a light clear-brown, as if it's starting to burn, remove from stove. Add soda and stir. Mixture will foam up.
• Spoon out bite-size pieces onto unbuttered foil, stirring constantly between each couple of pieces. Mixture can also be poured onto unbuttered foil as one big piece and broken into smaller pieces once cooled.

MOM'S FAMOUS PEANUT BRITTLE

Steps:

• Butter two 15x10 jelly roll pans and a fork. Heat water, syrup, and sugar over high heat, stirring with a wooden spoon until the mixture begins to boil.
• Add peanuts as syrup begins to thicken. Stir constantly until the peanuts just start to smell cooked and the bubbling syrup appears the color of pale straw.
• Remove from heat and add butter, salt, and vanilla, stirring vigorously. Stir in baking soda- mixture will foam.
• Pour onto one of the prepared pans.
• As the brittle begins to set, stretch the edges away from the mass and make it as thin as possible. As you stretch pieces away from the mixture, flip them over onto the reverse side and set them on the other jelly roll pan.
• Continue until all of the brittle is stretched as thinly as possible. Allow to cool on pans, then store in tupperware.