Southern Peanut Brittle Recipes

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 1 cookie sheet with sides or jelly roll pan liberally with 1/2 stick of the butter. 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 degrees F on the thermometer. Stir in the peanuts and continue cooking and stirring until the candy becomes golden brown or reaches 300 degrees 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, and then quickly pour the brittle onto the cookie sheet, spreading the mixture thinly. When the brittle has completely cooled, break the candy into pieces and store in a tightly covered container.

PEANUT BRITTLE

Steps:

• Heat oven to 200°F. Butter 2 cookie sheets, 15 1/2x12 inches, and keep warm in oven. Mix baking soda, 1 teaspoon water and the vanilla; reserve.
• Mix sugar, 1 cup water and the corn syrup in 3-quart saucepan. Cook over medium heat, stirring occasionally, to 240°F on candy thermometer or until small amount of syrup dropped into very cold water forms a soft ball that flattens when removed from water.
• Stir in butter and peanuts. Cook, stirring constantly, to 300°F or until small amount of mixture dropped into very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy.
• Pour half the candy mixture onto each cookie sheet; quickly spread about 1/4 inch thick. Cool completely, at least 1 hour. Break into pieces. Store in covered container.

SOUTHERN PEANUT BRITTLE

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!

SOUTHERN LIVING PEANUT BRITTLE

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.