MIXED NUT BRITTLE RECIPE
Nut brittle is easy to make, travels well, and actually improves in flavor with age, making it the ideal treat to give as a gift or to fill your own candy dish at home. Some trace the history of peanut brittle to a resourceful Southern housewife who, in the late 1800s, added roasted peanuts and baking soda to a failed batch of taffy, creating brittle instead. Whatever its origins are, nut brittle became a much-loved holiday tradition, not only for its tempting flavor but also for how easy it is to prepare, even for a novice candymaker. Brittle that's made with peanuts grew even more popular in the 1900s as farmers in Virginia and Georgia increased their production of the nut. We added that other Southern powerhouse-pecans-to this version, as well as a handful or two of cashews and whole almonds for a tasty change of pace.
Provided by Nancie McDermott
Categories Candy
Time 1h30m
Yield 2 pounds
Number Of Ingredients 10
Steps:
- Rub an 18- x 13-inch baking sheet lightly with butter, or coat with cooking spray. Set aside.
- Stir together sugar, water, corn syrup, and fine sea salt in a heavy, 2-quart saucepan; attach a candy thermometer to side of pan. Place pan over medium-high, and cook, occasionally stirring gently with a wooden spoon, until sugar dissolves and mixture boils. Once sugar syrup is clear and thickened, cook, undisturbed, until the thermometer reaches 230˚F to 235˚F (soft-ball stage), 5 to 7 minutes.
- Stir in butter, and continue cooking over medium-high, stirring occasionally, until butter melts, syrup starts to caramelize, and the thermometer reaches 300˚F to 305˚F (hard-crack stage), 6 to 8 minutes. Immediately remove pan from heat; working very quickly, vigorously stir in the mixed nuts and peanuts just until completely coated in caramelized syrup.
- Immediately stir in baking soda and vanilla. Once the baking soda hits the hot, caramelized syrup, it will lighten and start to get foamy. As soon as ingredients are combined, pour hot candy onto prepared baking sheet. Using the back of a wooden spoon, quickly and gently spread mixture, pushing into a fairly thin layer that covers most of baking sheet. (A few holes are fine. It doesn't need to be a solid sheet of candy.) Quickly sprinkle entire surface with flaky finishing salt. Let stand until brittle hardens, about 1 hour. Break into pieces. Store brittle in an airtight container or a ziplock plastic bag for up to 2 weeks.
SOUTHERN LIVING PEANUT BRITTLE
Make and share this Southern Living Peanut Brittle recipe from Food.com.
Provided by Theresa Thunderbird
Categories Candy
Time 40m
Yield 15 pieces
Number Of Ingredients 7
Steps:
- Combine peanuts, sugar, corn syrup and salt.
- Cook over low heat, stirring gently until sugar dissolves.
- Cook, stirring occasionally to hard crack stage (300°F).
- Stir in butter, soda and vanilla.
- Pour onto a buttered baking sheet.
- When cool, break into pieces.
CINNAMON PEANUT BRITTLE
I made this sweet, peanut-packed candy for Christmas and sent some with my husband to work. His co-workers liked it so much they asked for more. It has a lovely glossy look and the cinnamon is a delightful surprise. You've got to try this peanut butter brittle recipe. -Grace Miller, Mansfield, Ohio
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1-1/4 pounds (20 servings).
Number Of Ingredients 7
Steps:
- In a 2-qt. microwave-safe bowl, combine sugar and corn syrup. Heat, uncovered, on high for 3 minutes; stir. Heat 2-1/4 minutes longer. Stir in peanuts, butter and cinnamon. , Microwave, uncovered, on high until mixture turns a light amber color (mixture will be very hot), 20-30 seconds. Quickly stir in baking soda and vanilla until light and foamy. , Immediately pour onto a greased baking sheet and spread with a metal spatula. Refrigerate until firm, about 20 minutes; break into small pieces. Store in an airtight container.
Nutrition Facts : Calories 153 calories, Fat 8g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 116mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
MOM'S EASY PEANUT BRITTLE
My mom got this recipe years ago from someone she worked with...she made it at Christmas and holidays quite a bit. I have never made it, but I know it tastes yummy!! If you like alot of peanuts to candy ratio, use the whole 1 1/2 cups peanuts (or more if you like)...it's purely personal preference!
Provided by Troop Angel
Categories Candy
Time 15m
Yield 1 batch, 8-10 serving(s)
Number Of Ingredients 7
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.
SOUTHERN PEANUT BRITTLE
This is another southern favorite. Also from the Junior League of Charleston's Cook book "Charleston Receipts".
Provided by Recipe Baroness
Categories Candy
Time 55m
Yield 1 pound
Number Of Ingredients 7
Steps:
- Mix sugar, water, syrup, and vinegar together.
- Add raw peanuts and paraffin. Boil until brown and the peanuts pop or until it is very hard when dropped into cold water (Hard ball stage).
- Take the mixture from the burner and add the Baking Soda.
- Stir well and Pour onto a Pre buttered Slab or Jelly Roll Pan.
- Let mixture cool completely and when cold break into pieces.
- Enjoy!
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- Completely coat bottom and sides of a 13- x 9 ½-inch rimmed baking sheet with butter. Spread nuts in an even layer on prepared pan; set aside.
- Cook granulated sugar in a heavy cast-iron skillet over medium-low, stirring occasionally with a wooden spoon until the sugar just begins to melt. Stop stirring. Cook, undisturbed, until sugar melts completely and is syrupy and deep golden brown, about 15 minutes total. (If the sugar begins to brown too quickly or clump in some spots, carefully remove skillet from heat, stir gently, and return to heat.) Add baking soda, stirring well to make sure it is mixed thoroughly.
- Quickly pour the sugar syrup over nuts on rimmed baking sheet. (You may not totally cover the bottom of the pan.) Allow it to cool completely, about 30 minutes. Lift peanut brittle from baking sheet. Break into bite-size pieces, and store in an airtight glass jar. The brittle will keep for several weeks—if it doesn’t get eaten first.
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