Buttery Peanut Brittle Recipes

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BUTTERY PEANUT BRITTLE

So buttery and good. I would leave the peanuts out for my dad. For everyone else, I used raw peanuts. Cooling time is not figured in.

Provided by Hoosier Margie

Categories     Candy

Time 25m

Yield 2 1/2 pounds

Number Of Ingredients 6



Buttery Peanut Brittle image

Steps:

  • Combine sugar, syrup and water in 3 quart pan.
  • Cook and stir until sugar dissolves.
  • When syrup boils, blend in butter.
  • Stir frequently after mixture reaches syrup stage (230°).
  • Add nuts when temperature reaches soft crack (280°) and stir constantly until hard crack (305°).
  • Remove from heat.
  • Quickly stir in baking soda, mixing thoroughly.
  • Pour onto 2 large, well butter cookie sheets.
  • As candy cools, stretch out thin by lifting and pulling from edges, using 2 forks.
  • Loose from pans as soon as possible and turn candy over.
  • Break in pieces.
  • I use table knife handle.

Nutrition Facts : Calories 2316.3, Fat 130.4, SaturatedFat 20.6, Sodium 1460.9, Carbohydrate 284.4, Fiber 9.9, Sugar 201, Protein 30.9

2 cups sugar
1 cup light corn syrup
1/2 cup water
1 cup margarine or 1 cup butter
2 cups raw peanuts or 2 cups roasted peanuts
1 teaspoon baking soda

PEANUT BUTTER PEANUT BRITTLE

This candie reminds me of the middle of a Butterfinger.It is not as "brittle" as the traditional peanut brittle and is a wonderful change!

Provided by Kozy Kitchen

Categories     Candy

Time 35m

Yield 3 pounds

Number Of Ingredients 7



Peanut Butter Peanut Brittle image

Steps:

  • Preparations: Butter a cookie sheet;place in warm oven to keep warm-to hot. Combine the baking soda and vanilla in a small cup and set aside.(this keeps the soda from brown flaking in your syrup).
  • Combine sugar,water and corn syrup in heavy saucepan.
  • Bring mixture to full boil over high heat, stirring until mixture appears clear.
  • Cook to hard crack stage- 290 degrees.(No thermometer? Fill a cup with cold water and drip a drop of the syrup into water. Feel the drop at the bottom of the cup -- if it's hard and brittle, it's ready!
  • Meanwhile, put the measured peanut butter and peanuts in a medium size bowl and microwave on defrost or half power to warm .
  • When the syrup hits 290 remove from heat and add vanilla,soda and the warmed peanut butter mixture. Combine and stir quickly.
  • Working quickly, pour onto a very warm - hot buttered cookie sheet; spread with large spoons or forks.
  • Cool; break into pieces.

Nutrition Facts : Calories 3149.2, Fat 183.8, SaturatedFat 32.5, Sodium 2951.6, Carbohydrate 338.9, Fiber 25, Sugar 205.1, Protein 89.8

2 cups sugar
1/4 cup water
1 1/2 cups light corn syrup
2 cups salted peanuts
2 1/2-3 cups peanut butter
1/2 teaspoon vanilla
1 1/2 teaspoons baking soda

PEANUT BUTTER PEANUT BRITTLE

we love this candy..it is not as hard as regular peanut brittle..the peanut butter flavor is outstanding!!

Provided by grandma2969

Categories     Candy

Time 35m

Yield 3 lbs

Number Of Ingredients 8



Peanut Butter Peanut Brittle image

Steps:

  • In top of double boiler, warm peanut butter over low heat.
  • Butter 2 large baking sheets.
  • Butter sides of a heavy 3 quart pan, combine sugar, corn syrup, and water .
  • Cook and stir over medium high heat till it comes to a boil --
  • Clip candy thermometer to side of pan and cook till mixture reaches 275* (about 15 minutes).
  • Reduce heat to medium and add 2 tbls butter stirring just until melted.
  • Add peanuts and cook and stir for 5 more minutes until candy starts to turn brown and thermometer reads 295*.
  • Remove from heat and remove thermometer
  • Quickly sprinkle baking soda over mixture stirring constantly.
  • Stir in vanilla.gentlly stir in warmed peanut butter.till it is well combined.
  • Immediately pour candy onto prepared sheets.working quickly spread as thin as possible.
  • When cool, break into pieces.

Nutrition Facts : Calories 2504.7, Fat 142.6, SaturatedFat 29.2, Cholesterol 20.4, Sodium 1597, Carbohydrate 280.4, Fiber 18.6, Sugar 165.5, Protein 68.3

2 cups peanut butter
1 1/2 cups granulated sugar
1 1/2 cups light corn syrup
1/4 cup water
2 tablespoons butter
2 cups raw peanuts
1 1/2 teaspoons baking soda
1 teaspoon vanilla extract

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



The Best Peanut Brittle image

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.

Nonstick cooking spray
2 cups sugar
1/2 cup light corn syrup
6 tablespoons unsalted butter, cubed
1/2 teaspoon baking soda
1 1/2 cups roasted salted peanuts

BUTTERY PEANUT BRITTLE

One of the best Home made Peanut Brittle I have ever had. Can't stop eating them. Makes a great gift for Christmas

Provided by Mama Ts Kitchen

Categories     Candy

Time 4h20m

Yield 2 1/2 pounds

Number Of Ingredients 6



Buttery Peanut Brittle image

Steps:

  • Heat and stur sugar, syrup and water until sugar dissolves.
  • When syrup boils, add butter.
  • Stir ogten after 230 degrees.
  • Add nuts at 280 degrees.
  • Stir until hard crack at 305 degrees, then remove from heat and quickly stir in soda.
  • Pour onto two buttered cookie sheets.
  • cool then break up into pieces.

Nutrition Facts : Calories 2318.5, Fat 131.4, SaturatedFat 54.6, Cholesterol 195.2, Sodium 1133, Carbohydrate 283.6, Fiber 9.9, Sugar 201.1, Protein 30.9

2 cups sugar
1 cup light corn syrup
1/2 cup water
1 cup butter
2 cups raw peanuts
1 teaspoon baking soda

PEANUT BRITTLE

Provided by Alton Brown

Categories     dessert

Time 1h

Yield 4 cups

Number Of Ingredients 7



Peanut Brittle image

Steps:

  • In a small bowl combine peanuts, cinnamon, and cayenne. Set aside.
  • Brush the inside of a medium sized heavy saucepan with vegetable oil. Add the sugar and water to the saucepan, cook over high heat, stirring occasionally with a wooden spoon, until it comes to a boil. Stop stirring, cover and cook for 3 minutes. Uncover, reduce heat to medium, and cook until the sugar is a light amber color. Stir in peanuts. This will greatly reduce the temperature of the sugar so work quickly. Once evenly mixed, pour mixture onto a sheet pan lined with a silicone baking mat or buttered parchment paper. Using a buttered spatula, spread thin. You will have to work quickly when pouring out and spreading the mixture in the pan. If necessary, in order to achieve single layer of peanuts, top with second sheet pan whose underside has been buttered. Cool completely and then break into pieces.

1 1/2 cups lightly salted, roasted peanuts
1/2 teaspoon cinnamon
1/2 teaspoon cayenne pepper
3 cups sugar
1 1/2 cups water
Vegetable oil, for coating the saucepan
Softened butter for spatula

QUICK AND EASY PEANUT BRITTLE

This is my favorite brittle recipe. I hope you enjoy.

Provided by Jordan Patten

Categories     Desserts     Nut Dessert Recipes     Peanut Dessert Recipes

Time 45m

Yield 20

Number Of Ingredients 4



Quick and Easy Peanut Brittle image

Steps:

  • Line a jelly roll pan with parchment paper.
  • Melt butter in a saucepan over medium heat. Stir sugar and salt with melted butter to dissolve completely. Remove saucepan from heat, add peanuts, and stir to coat completely; immediately pour onto prepared pan and spread into an even layer.
  • Refrigerate until brittle, at least 30 minutes. Separate from parchment and break into pieces.

Nutrition Facts : Calories 91.6 calories, Carbohydrate 11.6 g, Cholesterol 3.1 mg, Fat 4.8 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 1.2 g, Sodium 125.7 mg, Sugar 10.3 g

2 tablespoons butter
1 cup white sugar
½ teaspoon salt
1 cup shelled peanuts

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



Mom's Best Peanut Brittle image

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

1 cup white sugar
½ cup light corn syrup
¼ teaspoon salt
¼ cup water
1 cup peanuts
2 tablespoons butter, softened
1 teaspoon baking soda

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



Old-Fashioned Peanut Brittle image

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.

1 tablespoon unsalted butter, plus more for pan
2 1/2 cups dry-roasted salted peanuts (12 ounces)
1 cup sugar
1 cup light corn syrup
1 tablespoon baking soda

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



Peanut Brittle image

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.

Unsalted butter, softened, for baking sheet
2 cups sugar
Pinch of salt
1 1/2 cups salted peanuts, 7 ounces
Vegetable oil, for spatula

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