Monastery Of The Angels Peanut Brittle Recipes

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:

• Start by preparing 3 buttered jelly roll pans, 15 1/2" X 10 1/2 " and spraying 2 or more forks with non-stick vegetable spray; set aside until ready to pour the candy mixture.
• Combine sugar, water and corn syrup in a large kettle; and bring to a boil while stirring constantly.
• Add peanuts and cook stirring, until mixture reaches 280 degrees F on a candy thermometer (soft crack stage) and peanuts turn light tan; add butter, stirring until melted; continue cooking until mixture registers 300 degrees on candy thermometer (hard crack stage).
• Remove mixture from heat; combine baking soda and salt and stir into candy; pour candy onto 3 warm, buttered jelly roll pans.
• Use forks, coated with non-stick vegetable spray, to quickly spread mixture as thinly as possible (having two cooks makes pouring and spreading the brittle easier); also note that the mixture is extremely hot and should be handled with care.
• Cool thoroughly, then break into pieces; store in a tightly covered container(s).

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.