THE BEST PEANUT BRITTLE
This sweet and salty peanut brittle has the perfect crunch and sheen. With a little patience, you'll have a delicious brittle to serve to party guests or as an edible gift around the holidays.
Provided by Food Network Kitchen
Time 40m
Yield 8 to 10 servings; makes about 20 pieces
Number Of Ingredients 6
Steps:
- Line a rimmed baking sheet with foil and grease with nonstick cooking spray.
- Stir together the sugar, corn syrup and 1/2 cup water in a medium saucepan fitted with a candy/deep-fry thermometer. Bring the mixture to a boil over medium heat, then continue to boil until it's golden brown and it reaches 340 degrees F, about 15 minutes.
- Working quickly, remove the pan from the heat and stir in the butter and baking soda until smooth (it will foam and bubble up). Stir in the peanuts until evenly distributed amongst the sugar mixture.
- Pour onto the prepared baking sheet and quickly smooth with a rubber spatula into a thin and even layer. Let harden uncovered at room temperature until cooled completely. Break into pieces and store in an airtight container.
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
BUTTERMILK SHERBET WITH SPICY PEANUT BRITTLE
Steps:
- Make the sherbet:
- Combine the sugar and water in a saucepan and bring to a boil. Let cool slightly, then whisk in the buttermilk and vanilla. Refrigerate until cold, then freeze in an ice cream machine.
- Using vegetable oil, generously oil a sheet pan (preferably one with sides), at least 11 by 17 inches. In a heavy saucepan, big enough to accommodate the additional ingredients, combine the water, sugar, cream of tartar, and corn syrup and bring to a boil over medium heat. Using a candy thermometer, boil the mixture until it reaches 350 degrees F. Remove from the heat and, working quickly, whisk in the spices. Stir in the butter, peanuts, and baking soda. Pour the mixture onto the oiled pan and spread it out a bit with a wooden spoon, to about 1/4 to 1/2-inch thickness. Don't spread it too thinly. Let harden, uncovered, in a cool place, 30 to 45 minutes. (To wash the saucepan, soak it overnight). Using your hands, break the brittle into pieces. Store in an airtight container. Serve with scoops of sherbet.
SPICY PEANUT BRITTLE
My Spicy Peanut Brittle recipe starts with the sweet and ends with the heat. It's a kicked-up version of traditional peanut brittle with no candy thermometer needed.
Provided by krazykitchenmom
Categories Desserts
Time 40m
Number Of Ingredients 8
Steps:
- Add the sugar, corn syrup, water, butter, vanilla, and cayenne a large stovetop pan.
- Stir the mixture with a wooden spoon or a spatula just once to ensure that everything is incorporated.
- Cook the mixture at medium heat. If you see that some of the sugar is not dissolved, just push it down with a rubber spatula. But do not stir the mixture. If you must, you can just swirl the pan but it's best to just let it make a golden brown caramel.
- Cook the caramel until it is a golden brown color and it coats the back of a spoon without dripping off.
- Add the baking soda and stir in the peanuts. You'll need to do this step quickly as the baking soda will cause the mixture to really bubble up.
- Stir with a wooden spoon.
- Quickly pour onto the baking sheet and let it sit at room temperature for 15 minutes.
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
SPICY MAPLE BACON PEANUT BRITTLE
I wanted to come up with a "different" peanut brittle to give away for the holidays, and combined a few of my favorite things. Posting here for safekeeping!
Provided by Raquel Grinnell
Categories Nuts
Time 40m
Yield 1 pan of brittle, 12-14 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Place bacon on a rack over a cookie sheet and cook until crispy, about 15 minutes. Reserve bacon fat. The recipe calls for 8 tablespoons of butter (fat) - replace as much of butter as you have bacon fat. Once bacon is done, drain on paper towels and chop into bits.
- Place the sugar and maple syrup in a large, heavy saucepan over high heat and stir with a wooden spoon until sugar begins to melt. Lower the heat to medium-high and keep stirring just until the sugar is melted. Stop stirring and watch for it to turn a medium caramel color. About 10 minutes total.
- Stir in peanuts, and then bacon fat and butter. Then add Old Bay, cayenne and dry mustard. Allow peanuts to cook for about two minutes, stirring constantly. Stir in the bacon.
- Turn the mixture out onto a sheet pan lined with parchment paper, and spread it evenly to the desired thickness with a wooden spoon or stiff rubber spatula. Sprinkle salt on top, while brittle is still warm.
- Allow to cool completely--at least one hour--then break the brittle into pieces and store in an airtight container at room temperature. If your brittle isn't brittle enough to break into pieces, pop it in the freezer for 10 to 15 minutes, until it hardens enough to snap easily.
Nutrition Facts : Calories 393.4, Fat 24.8, SaturatedFat 7.6, Cholesterol 24, Sodium 123.4, Carbohydrate 41.1, Fiber 2.6, Sugar 32.9, Protein 5.7
SPICY PEANUT BRITTLE
If you like a little hot with your sweet than this is the candy for you. Peanut brittle with a little spice added and all made in microwave so super simple.
Provided by Karrie Massotti
Categories Candy
Time 15m
Yield 1 lb
Number Of Ingredients 8
Steps:
- Coat a cookie sheet with cooking spray.
- Also spray a metal spatula (and yes it matters, goo will stick to all others and make it impossible to work with)
- set aside cookie sheet and spatula.
- In a large bowl, mix the peanuts, hot pepper sauce and allspice
- Put sugar and corn syrup into a large glass microwavable bowl.
- Stir mixture - will be very thick but will change when heated.
- Microwave, uncovered on high for 4 minutes.
- stir again.
- add in spicy peanut mixture.
- stir until blended.
- Return to microwave and cook on high 4-5 minutes longer.
- Stir in butter.
- Microwave 45 seconds.
- Very quickly add in baking soda and vanilla and stir. It will foam and the color witl lighten.
- Immediately pour into prepared pan and spread as thin as possible with prepared spatula.
- Cool, break into pieces (put in bag and use hammer to smash is easiest).
Nutrition Facts : Calories 2962.8, Fat 145, SaturatedFat 22, Cholesterol 10.1, Sodium 4512.5, Carbohydrate 392.9, Fiber 22.8, Sugar 257.9, Protein 67.2
GAYLE'S SPICY PEANUT BRITTLE
I was experimenting with some ideas that I had for making candy for my holiday baskets, and came up with this twist on peanut brittle. I loved it, and found it so addicting, that I had to send it all home with my stepdaughter.
Provided by dawnie2u
Categories Candy
Time 15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In a large heavy pan combine: sugar, Karo Syrup and water.
- Boil this mixture until it reaches 238 degrees on a candy thermometer.
- Then add raw peanuts. 1/4 tsp salt. Continue to cook, stirring frequently.
- Continue cooking and stirring until thermometer reaches 290 degrees - hard crack - remove from the burner and add: vanilla and butter.
- Quickly stir together and add: baking soda and cayenne.
- Mix well and, working quickly, pour onto buttered cookie sheet. Use two if you want it super thin. Spread quickly and let cool.
- Break into pieces and store in airtight tin or canister.
- Gnote: I have doubled this recipe but mostly I make a batch and a half as it fits in the pan better when boiling up.
- I have made this with cashews and other nuts, too. Good stuff and not hard on the teeth!
Nutrition Facts : Calories 356.9, Fat 13, SaturatedFat 2.3, Cholesterol 2.5, Sodium 390.8, Carbohydrate 59.2, Fiber 2.1, Sugar 41.9, Protein 6.3
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SALTED SPICY PEANUT BRITTLE WITH ICE CREAM RECIPE | BON …
From bonappetit.com
Servings 4Estimated Reading Time 2 mins
- Line a rimmed baking sheet with parchment paper; coat with nonstick spray. Pulse peanuts in a food processor until the size of peas. Heat butter in a medium skillet over medium. Cook peanuts, stirring often, until golden, about 2 minutes. Using a slotted spoon, transfer nuts to paper towels to drain. Let cool.
- Sprinkle sugar evenly across the bottom of a medium saucepan; fit saucepan with thermometer. Set over medium heat and cook, stirring with a heatproof rubber spatula, until sugar is melted and thermometer registers 290°, about 3 minutes. Continue to cook, without stirring, until deep amber in color and thermometer registers 300°, about 30 seconds longer. Mix in vinegar, baking soda, five-spice powder, cayenne, and nuts. (The mixture will begin to bubble and foam—remain calm.) Immediately pour onto prepared baking sheet and spread as thin as possible with spatula. Sprinkle peanut brittle with salt; let cool.
- Do Ahead: Brittle can be made 1 week ahead. Break into large pieces and store airtight, separated by sheets of parchment to prevent sticking.
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From ourlittlehomestead.org
4.8/5 (18)Total Time 1 hrServings 16
- In heavy sauce pan, bring Cowboy Candy syrup and corn syrup to a boil. Set candy thermometer in syrup and continue to boil, stirring occasionally, until it reaches hard crack stage (300 degrees Fahrenheit) or until syrup dropped into ice water turns brittle.
- Remove from heat and quickly add vanilla, baking soda, butter and peanuts. Pour quickly onto baking sheet and use 2 forks to stretch and pull brittle into a rectangle.
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From keviniscooking.com
5/5 (2)Calories 311 per servingCategory Dessert
- In a small saucepan, add the sugar, piloncillo, honey, salt, chili powder and a 1/4 cup water. Stir or swirl to mix.
- Set over medium-low heat, stir to mix and bring to a boil. Allow to cook until the temperature reaches 300°–320°F, about 5–6 minutes. Be careful not to burn the sugar!
- Remove from the heat and quickly add the butter and peanuts, stir using a wooden spoon until combined.
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