Easy Peanut Brittle Recipes

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.

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.

Steps:

• Stir syrup, water and sugar together in large, heavy pan to hard ball stage (250*F- 265*F-- A little of this syrup dropped into cold water will form a hard ball).
• Stir in butter and peanuts until golden brown.
• Stir in vanilla and soda.
• Pour into 2 buttered pizza pans, just shaking pan to even out mixture.
• Cool and break into pieces.

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.

Steps:

• Spray (nonstick spray) or butter a 12x16x1/2-inch pan lightly.
• Combine the sugar, butter, water, and corn syrup in a large saucepan and stir until all the sugar is wet.
• Cook over high heat, stirring, until the mixture turns medium golden (300°F).
• Immediately remove from the heat and carefully whisk in the baking soda followed by the salt (take care; the mixture will rise in the pan and bubble).
• Fold in the peanuts.
• Quickly pour the mixture onto the prepared sheet pan and spread it out using the back of the spoon before it starts to harden. (It may not cover the whole pan).
• Once the brittle is completely cool, break it into bite-size pieces with the back of a knife or other blunt instrument.

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.

Steps:

• Butter a cookie sheet. Combine sugar and corn syrup in a 2 quart glass bowl and microwave on high 4 minutes. Stir in peanuts and microwave on high 3 1/2 minutes more, then stir in butter and vanilla and microwave for 1 1/2 minutes.
• Stir in baking soda until light and foamy. Pour onto cookie sheet and spread thin. Cool completely and break into pieces and serve.

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.

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.

Steps:

• Spray a baking sheet and a wooden spoon with cooking spray.
• Mix sugar and corn syrup together in a microwaveable bowl safe for high temperatures.
• Heat sugar mixture in microwave on high for 5 minutes.
• Stir peanuts and butter into sugar mixture. Heat in microwave until mixture becomes a caramel color, 3 to 4 minutes.
• Mix baking soda and vanilla extract into syrup until smooth and foam has dissipated. Spread candy onto the prepared baking sheet using the sprayed wooden spoon. Work quickly; candy hardens fast. Let stand until cool. Break into pieces to serve.

Steps:

• Heat the oven to 375 degrees and line a rimmed 11-by-17 or 12-by-18-inch baking sheet with parchment paper, covering the pan and extending over the sides.
• Lay 2 matzo squares in the pan, positioning the concave side up to best retain the caramel. Then, like a puzzle, fit the remaining matzo onto the baking sheet, carefully breaking pieces to fill the entire baking pan in one layer. (Don't worry if they are not perfect; the brittle will be cut up later.)
• In a medium saucepan, melt the butter and brown sugar over medium heat, stirring constantly until the mixture comes to a boil, about 6 minutes. Boil just until very bubbly, another 2 to 3 minutes, then remove from heat and pour over the matzo, covering completely. Working quickly, spread the caramel using a heatproof spatula, then spoon it on top if it spills between the cracks in the matzo.
• Place the baking sheet in the oven and reduce the temperature to 325 degrees. Bake for 10 to 12 minutes, checking to make sure the edges and top are not burning.
• Once the matzo is almost done baking, heat the peanut butter in a microwave until slightly warmed and easily pourable, about 20 to 30 seconds on high.
• Remove the matzo from the oven and drizzle the warmed peanut butter on top, then sprinkle with the peanuts, then the salt. Cool, break into pieces then transfer to a lidded container. Brittle is best - and at its snappiest - when chilled. Refrigerate it for at least 30 minutes or freeze for 15 until peanut butter firms up. Brittle will keep up to 1 month frozen; let it thaw for about 10 minutes before serving.

Steps:

• Combine sugar and corn syrup in a 3-qt heat-resistant plastic microsafe bowl.
• Microwave on high for 5 minutes.
• Stir in peanuts; microwave on high for 2-3 mins longer, or until peanuts and syrup are lightly browned.
• Add butter, vanilla and baking soda.
• Mix until light and foamy (be careful, syrup is HOT!).
• Pour quickly onto a buttered cookie sheet, and spread to desired thickness.
• When cool, break into pieces.

Steps:

• Cook first 3 ingredients in a medium size heavy saucepan over medium heat, stirring constantly, until mixture starts to boil.
• Boil without stirring 5 minutes or until a candy thermometer reaches 310 degrees.
• Add pecans, and cook 2 - 3 more minutes or to 280°F (mixture should be golden brown).
• Remove from heat, and stir in butter and remaining ingredients.
• Pour mixture onto a metal surface or onto a shallow pan.
• Allow to stand 5 minutes or until hardened.
• Break into pieces.
• * If you'd like you can also add popcorn.
• Prepare brittle as directed.
• Stir in 1 cup popped popcorn before pouring into pan.

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.