QUICK AND EASY PEANUT BRITTLE
This is my favorite brittle recipe. I hope you enjoy.
Provided by Jordan Patten
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Time 45m
Yield 20
Number Of Ingredients 4
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.
Nutrition Facts : Calories 91.6 calories, Carbohydrate 11.6 g, Cholesterol 3.1 mg, Fat 4.8 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 1.2 g, Sodium 125.7 mg, Sugar 10.3 g
PEANUT BRITTLE
My Aunt Joyce taught my mother how to make this and she taught me.
Provided by Gina
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Yield 15
Number Of Ingredients 5
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.
Nutrition Facts : Calories 138 calories, Carbohydrate 23.3 g, Fat 4.8 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 0.7 g, Sodium 92.8 mg, Sugar 16.2 g
MOM'S BEST PEANUT BRITTLE
This is a wonderful peanut brittle that is easy to make and wows everyone! Have all the ingredients for this recipe measured out and ready. This recipe requires that you react quickly. You do not have time to measure ingredients in between steps.
Provided by Amanda
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Time 55m
Yield 16
Number Of Ingredients 7
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.
Nutrition Facts : Calories 143.5 calories, Carbohydrate 22.3 g, Cholesterol 3.8 mg, Fat 6 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 132.2 mg, Sugar 15.6 g
QUICK PEANUT BRITTLE
Break this salted peanut brittle into shards to decorate puds or give as a gift to a foodie friend. It will keep for several weeks in an airtight container
Provided by Liberty Mendez
Time 7m
Yield Makes 300g
Number Of Ingredients 3
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.
Nutrition Facts : Calories 96 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.4 milligram of sodium
PEANUT BRITTLE
Georgia produces more peanuts than peaches-maybe it should be called the peanut state! This is one great way to use them. Daddy loved peanut brittle, and he made this all the time when I was growing up.
Yield makes 3 pounds
Number Of Ingredients 7
Steps:
- Measure the vanilla into a small bowl and set aside. Combine the baking soda and salt in another small bowl and set aside. Butter 2 jelly roll pans or cookie sheets with sides liberally with the butter, using 1/2 stick butter on each one. Set aside.
- Combine the sugar, corn syrup, and 1/2 cup water in a large saucepan. Bring the mixture to a boil, attach a candy thermometer, and cook over medium-high heat until the syrup spins a thread when poured from a spoon or reaches 240°F on the thermometer. Stir in the peanuts and continue cooking and stirring until the candy becomes golden brown or reaches 300°F. Remove from the heat immediately and quickly add the remaining 1 stick butter and the vanilla, baking soda, and salt. Stir only until the butter melts, then quickly pour the brittle onto the cookie sheets, spreading the mixture thinly. When the brittle has completely cooled, break the candy into pieces and store in a tightly covered container.
- The syrup foams when the soda mixture is added. The bubbles make this brittle very light. Pour it up quickly to capture the air!
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