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.
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
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
PEANUT BUTTER BEARS
"My granddaughter enjoys making cookies with me," notes Rose Reiser of Greenfield, Indiana. "Since she likes bears, this is one of her favorite recipes."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream the butter, peanut butter and brown sugar. Beat in the corn syrup and eggs. Combine the flour, baking powder and salt; gradually add to the creamed mixture. Cover and refrigerate for 2 hours or until easy to handle., On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 4-in. bear-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. Roll leftover dough. Cut circles with a floured 3/4-in. pastry tip; press gently into each cookie, forming the bear's muzzle., Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool., In a large bowl, combine confectioners' sugar, water and meringue powder; beat on low speed just until blended. Beat on high 4-5 minutes or until stiff peaks form. Tint as desired with food coloring. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., Using pastry bags and small round tips, decorate cookies as desired. Let stand at room temperature several hours or until frosting is dry and firm. Store in an airtight container.
Nutrition Facts :
VERY BEARY PEANUT BRITTLE RECIPE
Try our Very Beary Peanut Brittle Recipe. Homemade peanut brittle has teddy-bear-shaped graham snacks pressed into the surface for a fun addition to a classic candy in this peanut brittle recipe.
Provided by My Food and Family
Categories Recipes
Time 2h30m
Yield Makes about 1-1/2 lb. brittle or 18 servings.
Number Of Ingredients 9
Steps:
- Grease large baking sheet and back of large spoon or spatula; set aside. Place sugar, water, corn syrup and margarine in medium saucepan. Cook on medium-low heat until sugar mixture reaches 290°F when tested with candy thermometer, stirring occasionally. Stir in peanuts; continue to cook until mixture reaches 300°F. Remove from heat. Stir in vanilla and baking soda until well blended.
- Pour onto prepared baking sheet; spread into thin layer with back of prepared spoon. Sprinkle with graham snacks; press snacks into hot candy with back of spoon. Cool completely.
- Break candy into bite-size pieces. Store in tightly covered container at room temperature up to 2 weeks.
Nutrition Facts : Calories 130, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 0.5536 g, Sugar 0 g, Protein 1 g
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
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 BUTTER & BEAR BRITTLE
No bears are required for this creamy-crunchy brittle-just peanut butter, graham snacks and a few other sweet ingredients.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Spray large baking sheet with cooking spray. Cook sugar, corn syrup and water in large saucepan on medium heat 30 min. or until mixture reaches 300°F on candy thermometer, stirring occasionally. Remove from heat.
- Add peanut butter; stir until melted. Stir in remaining ingredients. Immediately pour onto prepared baking sheet; spread with back of spoon to form even layer. Cool completely.
- Break brittle into bite-size pieces.
Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 35 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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4.5/5 (124)Category DessertCuisine AmericanTotal Time 1 hr 15 mins
- Combine sugar, corn syrup, and water in 3-qt saucepan. Heat over medium heat, stirring occasionally, until mixture comes to a full boil.
- Add butter. Continue cooking 15-25 minutes until candy thermometer registers 280 degrees F. Continue stirring occasionally.
- Add peanuts. Stir continuously for 10-12 minutes until candy thermometer registers 305 degrees F. Remove from heat and stir in baking soda.
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