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.
PEANUT BRITTLE
A picture of salty-sweet perfection, brittle is surprisingly easy to make. Serve it alongside coffee or tea for dessert, and save any leftovers for snacking. Peanuts make a classic brittle, but you can substitute cashews or almonds instead.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 35m
Number Of Ingredients 5
Steps:
- Butter a rimmed baking sheet; set aside. Stir together sugar, 1/2 cup water, and the salt in a medium saucepan. Cook over high heat, without stirring, until sugar begins to melt and turn golden, about 3 minutes. Continue to cook, stirring occasionally, until sugar has melted and mixture turns golden amber, about 10 minutes.
- Remove pan from heat. Stir in peanuts. Immediately pour peanut mixture onto buttered baking sheet. Quickly spread mixture to 1/2 inch thick using an oiled metal spatula. Let cool completely, about 15 minutes. Break brittle into pieces. Brittle can be stored in an airtight container, up to 2 weeks.
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
BEST PEANUT BRITTLE
Make and share this Best Peanut Brittle recipe from Food.com.
Provided by Cookin In Texas
Categories Candy
Time 25m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Have all the ingredients for this recipe measured out and ready.
- Lightly butter a large cookie sheet place in a 200 degree oven till needed.
- In a 2 quart saucepan add sugar's, corn syrup, salt, and water bring to a boil over medium heat,
- Stir until sugar is dissolved.
- Insert candy thermometer.
- *NOTE FOR RAW PEANUTS:Add raw peanuts when candy sugar is dissolved and candy is boiling.*.
- *NOTE FOR OTHER TYPE OF PEANUTS: If adding any other type of peanuts or nuts instead of RAW,do not add the salt. Add peanuts to pot when candy has reached 275 degrees F other wise your peanuts might burn.*.
- Add peanuts stirring quite often.
- Continue boiling until temperature reaches 300 degrees F (Hard crack stage) on thermometer.
- * Now you have to work fast*.
- Remove from heat; quickly stir in baking soda, vanilla extract and margarine
- Pour quickly onto warm cookie sheet.
- Tilt pan back and forth until candy has spread out over pan.
- Cool candy.
- Then break candy into chunk pieces.
Nutrition Facts : Calories 171.3, Fat 8.2, SaturatedFat 1.9, Cholesterol 3.8, Sodium 156.7, Carbohydrate 23.4, Fiber 1.2, Sugar 16.3, Protein 3.5
GRANDMA'S CHRISTMAS BRITTLE
Whenever my grandmother was in the kitchen, everything had to be "just so" to guarantee her time-tested results. Watching her make this brittle is one of my favorite memories, and I'm glad I can pass on this delicious recipe.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2-1/2 pounds.
Number Of Ingredients 9
Steps:
- Grease two baking sheets and keep warm in a 200° oven. In a large saucepan, combine the sugar, corn syrup and 1 cup water. Cook over medium heat, stirring constantly, until a candy thermometer reaches 240° (soft-ball stage). Stir in butter, salt and peanuts. Continue heating, stirring constantly, until the mixture reaches 300°., Meanwhile, combine the baking soda, 1 teaspoon water and vanilla. Remove saucepan from the heat. Stir in baking soda mixture. Quickly pour half the mixture over each baking sheet. Spread with a buttered metal spatula to a 1/4-in. thickness. Cool. Break into pieces. Store in an airtight container.
Nutrition Facts : Calories 292 calories, Fat 14g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 247mg sodium, Carbohydrate 41g carbohydrate (34g sugars, Fiber 2g fiber), Protein 5g protein.
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