Peanut Butter Bear Brittle Recipes

PEANUT BUTTER & BEAR BRITTLE

Steps:

• Spray large baking sheet with cooking spray. Cook sugar, corn syrup and water in large saucepan on medium heat 30 min. or until mixture reaches 300°F on candy thermometer, stirring occasionally. Remove from heat.
• Add peanut butter; stir until melted. Stir in remaining ingredients. Immediately pour onto prepared baking sheet; spread with back of spoon to form even layer. Cool completely.
• Break brittle into bite-size pieces.

VERY BEARY PEANUT BRITTLE RECIPE

Steps:

• Grease large baking sheet and back of large spoon or spatula; set aside. Place sugar, water, corn syrup and margarine in medium saucepan. Cook on medium-low heat until sugar mixture reaches 290°F when tested with candy thermometer, stirring occasionally. Stir in peanuts; continue to cook until mixture reaches 300°F. Remove from heat. Stir in vanilla and baking soda until well blended.
• Pour onto prepared baking sheet; spread into thin layer with back of prepared spoon. Sprinkle with graham snacks; press snacks into hot candy with back of spoon. Cool completely.
• Break candy into bite-size pieces. Store in tightly covered container at room temperature up to 2 weeks.

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.

BEER PEANUT BRITTLE

Steps:

• Put in thick bottomed saucepan with highsides/ put 2 cups sugarin bottom with the lemon juice.
• Put enough water in just to cover.
• Place over high heat-this will boil for about ten minutes until the sugar turnsto a light caramel.
• DO NOT STIR.
• While the sugar is boiling take 2 cups of peanuts and lightly crush them and place in the oven (400 degrees) to dry out.
• When the sugar looks like its supposed to, remove from heat and add 2 T of butter.
• let it sit 10 seconds before mixing with wooden spoon.
• There will be a lot of steam.
• Next as soon as the butter is melted add the beer.
• Stand back and let steam.
• then mix over heat with spoon.
• When mixture is homogenous, add peanuts,stir.
• Pour mix onto greased baking sheet-let cool 2 hours-break apart.
• P.
• S.
• This recipe is from.
• "BEERBUDDIES" not me!
• The instructions must have been written by a man-- lol.

PEANUT BUTTER PEANUT BRITTLE

Steps:

• Mix sugar, water and syrup in a heavy pot.
• Bring to a boil and heat to 240°F on a candy thermometer.
• Add peanuts.
• Heat to 300°F.
• Remove from heat and stir in peanut butter and vanilla.
• Stir in baking soda.
• Spread quickly onto a lightly buttered pan.
• Cool and break into pieces.

PEANUT BUTTER PEANUT BRITTLE

Steps:

• In top of double boiler, warm peanut butter over low heat.
• Butter 2 large baking sheets.
• Butter sides of a heavy 3 quart pan, combine sugar, corn syrup, and water .
• Cook and stir over medium high heat till it comes to a boil --
• Clip candy thermometer to side of pan and cook till mixture reaches 275* (about 15 minutes).
• Reduce heat to medium and add 2 tbls butter stirring just until melted.
• Add peanuts and cook and stir for 5 more minutes until candy starts to turn brown and thermometer reads 295*.
• Remove from heat and remove thermometer
• Quickly sprinkle baking soda over mixture stirring constantly.
• Stir in vanilla.gentlly stir in warmed peanut butter.till it is well combined.
• Immediately pour candy onto prepared sheets.working quickly spread as thin as possible.
• When cool, break into pieces.

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:

• 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!

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.

BUTTERY PEANUT BRITTLE

Steps:

• Combine sugar, syrup and water in 3 quart pan.
• Cook and stir until sugar dissolves.
• When syrup boils, blend in butter.
• Stir frequently after mixture reaches syrup stage (230°).
• Add nuts when temperature reaches soft crack (280°) and stir constantly until hard crack (305°).
• Remove from heat.
• Quickly stir in baking soda, mixing thoroughly.
• Pour onto 2 large, well butter cookie sheets.
• As candy cools, stretch out thin by lifting and pulling from edges, using 2 forks.
• Loose from pans as soon as possible and turn candy over.
• Break in pieces.
• I use table knife handle.

REESE'S™ PEANUT BUTTER LAYER BARS

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, mix cookie mix, oil, water and egg with spoon until soft dough forms. Press dough in bottom of pan. Bake 15 minutes.
• In small bowl, mix condensed milk and peanut butter. Pour evenly over baked crust, carefully spreading to edges. Sprinkle chopped peanut butter cups, chocolate chips, peanut butter chips and peanuts evenly over top. Bake 18 to 22 minutes or until bubbling along edges. Cool completely on cooling rack, about 1 hour. Cut into 6 rows by 4 rows.

PEANUT BUTTER PEANUT BRITTLE

Steps:

• Preparations: Butter a cookie sheet;place in warm oven to keep warm-to hot. Combine the baking soda and vanilla in a small cup and set aside.(this keeps the soda from brown flaking in your syrup).
• Combine sugar,water and corn syrup in heavy saucepan.
• Bring mixture to full boil over high heat, stirring until mixture appears clear.
• Cook to hard crack stage- 290 degrees.(No thermometer? Fill a cup with cold water and drip a drop of the syrup into water. Feel the drop at the bottom of the cup -- if it's hard and brittle, it's ready!
• Meanwhile, put the measured peanut butter and peanuts in a medium size bowl and microwave on defrost or half power to warm .
• When the syrup hits 290 remove from heat and add vanilla,soda and the warmed peanut butter mixture. Combine and stir quickly.
• Working quickly, pour onto a very warm - hot buttered cookie sheet; spread with large spoons or forks.
• Cool; break into pieces.