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.
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
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.
EASY!!! THE BEST PEANUT BRITTLE
Make and share this Easy!!! the Best Peanut Brittle recipe from Food.com.
Provided by barberbabe
Categories Candy
Time 19m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- In a 4 cup Pyrex glass measuring cup mix the sugar Karo syrup and water-cook for 9 minutes.
- When done use pot holder and stir in peanuts(or you favorite kind).
- Stir in butter.
- Immediately pour onto greased cookie sheet( I use spray oil), spread quickly it gets thick fast.
- Let cool and viola! Break up into pieces and enjoy.
Nutrition Facts : Calories 1069.6, Fat 41.7, SaturatedFat 8.6, Cholesterol 15.3, Sodium 56.8, Carbohydrate 170.7, Fiber 6.2, Sugar 123.2, Protein 18.9
PEANUT BRITTLE
Steps:
- Line a quarter sheet pan with a Silpat (parchment will not work here).
- Make a dry caramel: Heat the sugar in a small heavy-bottomed saucepan over medium-high heat. As soon as the sugar starts to melt, use a heatproof spatula to move it constantly around the pan-you want it all to melt and caramelize evenly. Cook and stir, cook and stir, until the caramel is a deep, dark amber, 3 to 5 minutes.
- Once the caramel has reached the target color, remove the pan from the heat and, with the heatproof spatula, stir in the nuts. Make sure the nuts are coated in caramel, then dump the contents of the pan out onto the prepared sheet pan. Spread out as thin and evenly as possible. The caramel will set into a hard-to-move-around brittle mass in less than a minute, so work quickly. Let the brittle cool completely.
- In a zip-top bag break the brittle up into pieces as small as possible with a meat pounder or a heavy rolling pin-we grind our brittle down in the food processor to the size of short-grain rice (you don't want anyone to chip a tooth on it!). Eat or cook with it at will. Store your brittle in an airtight container, and try to use it up within a month.
- hazelnut brittle
- Follow the recipe for peanut brittle, substituting hazelnuts for the peanuts.
- [makes about 250 g (1 3/4 cups)]
- cashew brittle
- Follow the recipe for peanut brittle, substituting 3/4 cup cashews for the peanuts and increasing the sugar to 1 1/2 cups.
- [makes about 375 g (2 1/4 cups)]
- pumpkin seed brittle
- This, obviously, is made from a seed, not a nut, but it works just the same. We use pepitas, or hulled pumpkin seeds. We've tried making them from raw shelled seeds scooped straight from a pumpkin, but to no avail.
- Follow the recipe for peanut brittle, substituting pumpkin seeds for the peanuts. When adding the seeds to the hot caramel, take care, they will "pop" a bit!
- [makes about 250 g (1 3/4 cups)]
- Elsewhere in this book
- Peanut brittle is used in Peanut Butter Crunch (page 185).
OLD-FASHIONED PEANUT BRITTLE
Foods with a high sugar content, such as peanut brittle, tend to draw moisture from the air, so try to make this candy when the weather is sunny and dry rather than humid or rainy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/2 pounds
Number Of Ingredients 5
Steps:
- Butter a large baking pan; set aside. Combine peanuts, sugar, and corn syrup in a medium saucepan. Set over medium-high heat, and bring to a boil, stirring constantly.
- Insert a candy thermometer. Continue boiling, without stirring, until temperature registers 295 degrees, about 6 minutes. When sugar begins to brown, stir nuts gently to ensure even cooking. Remove saucepan from heat, and stir in the butter and baking soda; the mixture will begin to foam up, so mix quickly. Pour onto the prepared baking pan.
- As soon as candy is cool enough to handle, use your fingers to stretch the brittle as thinly as possible over the baking pan. Allow the brittle to cool completely, about 45 minutes, then break into bite-size pieces.
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
PEANUT BRITTLE
Make and share this Peanut Brittle recipe from Food.com.
Provided by Karen in KS
Categories Candy
Time 50m
Yield 70 pieces
Number Of Ingredients 8
Steps:
- Butter 2 cookie sheets, 15 1/2 x 12 inches; keep warm.
- Mix baking soda, 1 tsp water and the vanilla; set aside.
- mix sugar, 1 cup water and the corn syrup in a 3 quart saucepan.
- Cook over medium heat, stirring occasionally, to 240 degrees F on candy thermometer.
- Stir in margarine and peanuts.
- Cook, stirring constantly to 300 degrees F.
- Watch carefully so it doesn't burn.
- Remove from heat immediately; stir in baking soda mixture.
- Pour half of the candy mixture on each cookie sheet and spread quickly until it is about 1/4 inch thick.
- Cool and break into pieces.
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