Grandma Shipleys Peanut Brittle Recipes

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.

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:

• In heavy pan on med heat, combine sugar, syrup and water. Stir constantly to dissolve. When boiling, don't stir. It will need to get to 280 degrees on a candy thermometer. Stir peanuts in gradually while boiling. Stir often and watch closely, peanuts will burn, so use a good wooden spoon. When it gets to 300 degrees on the thermometer, remove from heat. Have baking soda ready, add gently but quickly. On a greased cookie sheet, pour out all at once. When cold, break into chunks.
• Note: Grandma's peanut brittle is incredibly thick, so use two cookies sheets so that it thins out more. Hers is the thickness of fudge.

Steps:

• In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, vanilla 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 hardens when dropped in water.
• Remove from heat; immediately stir in baking soda.
• Pour immediately onto cookie sheet.
• Lift and pull peanut mixture( I do this with 2 forks) into rectangle about 14x12 inches.
• Let cool.
• Snap candy into pieces.

Steps:

• Combine peanut butter and sugar until crumbly. Reserve 1/4 cup. Sprinkle in pie crust. Mix custard mix with milk per package directions. Pour into crust. Chill to set. Beat cream until stiff. Cover the pie, sprinkle with reserved mix and peanuts.
• Grandma Shipley told me that the custard mix is harder to find, so she would make it with vanilla and add an egg into the mix. I have never liked raw egg, so I chose instead to make it with a little more peanut butter and a rich vanilla filling if I can't find the custard.

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.