Sweet Peanut Brittle Recipes

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 large baking sheet with cooking spray. Microwave sugar and corn syrup in large glass microwaveable bowl on HIGH 5 min. Stir in butter and peanuts. Microwave 3 to 4 min. or until pale golden brown. Stir in baking soda and vanilla. (Mixture will foam.) Spread onto prepared baking sheet. Cool completely. Break into pieces.
• Microwave chocolate in 1-cup glass measuring cup on HIGH 1 to 2 min. or until chocolate is melted when stirred. Add peanut butter; stir until melted. Dip half of each candy piece in chocolate mixture; scrape bottom against edge of cup to remove excess chocolate. Place on sheet of foil or waxed paper. Refrigerate 20 min. or until chocolate is firm.

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 a large baking sheet or a 10x15 inch baking pan with cooking spray.
• Set aside.
• Mix sugar and corn syrup in large microwaveable bowl until moistened.
• Microwave on high 5 minutes (caution, candy mixture gets very HOT).
• Stir in butter and peanuts.
• Microwave an additional 3-4 minutes or until pale golden brown.
• Add baking soda and vanilla (mixture will foam).
• Immediately spread mixture as thinly as possible onto prepared baking sheet.
• Cool completely.
• Break into pieces.
• Microwave chocolate in 1 cup glass measuring cup on high 1-2 minutes.
• Stir until chocolate is completely melted.
• Stir in peanut butter until melted.
• dip half of peanut brittle pieces halfway into chocolate mixture, scraping back brittle against edge of cup to remove excess chocolate.
• Place on sheet of parchment paper.
• Refrigerate until chocolate is set, about 20 minutes.

Steps:

• Combine the water, sugar, cream of tartar and corn syrup in a medium-size heavy saucepan fitted with a candy thermometer. Bring to a boil over medium heat. After it boils, stir the mixture occasionally. Boil the mixture until it reaches 340 degrees F. The color should be deep golden brown. Remove from the heat and, working quickly, stir in the cinnamon with a wooden spoon. Stir in the butter until melted, then the peanuts and baking soda.
• Pour the mixture onto the oiled cookie sheet with sides and spread it out a bit with the back of a wooden spoon, to about 1/4-inch thickness (it may not fill the whole pan). Let harden, uncovered, in a cool place, 30 to 45 minutes. (To wash the saucepan, soak it overnight.)
• Using your hands, and wearing cotton or plastic gloves if desired to keep off any fingerprints, break the brittle into pieces. Store in an airtight container.

Steps:

• Line a rimmed baking sheet with parchment. Lightly brush with oil or coat with cooking spray. Cook sugar, water, and 1/2 teaspoon salt in a heavy medium saucepan over high heat, stirring, until sugar just dissolves. Continue to cook, without stirring, until golden, about 4 minutes. Cook about 1 minute more, swirling the pan, until syrup is light amber. Carefully stir in adobo sauce (hot syrup will spatter), and cook 30 seconds.
• Remove pan from heat. Add pepitas, peanuts, and cayenne, stirring to coat. Immediately pour onto baking sheet. Sprinkle with remaining salt. Let cool completely, and break into pieces.

Steps:

• Combine sugar, corn syrup and boiling water in a heavy saucepan.
• Bring to boil until temperature reaches 245 degrees F.
• Add peanuts and stir constantly until mixture reaches 300 - 330 degrees F. You will know it is ready when it is a deep caramel colour and a drop of the brittle forms a ball when dropped in ice water.
• Quickly remove from heat and stir in butter.
• Add baking soda and stir until foamy.
• Pour onto warmed and greased cookie sheet (this helps the brittle to spread out more easily).

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:

• This recipe is for 900 watt microwave. For variation use a guide of same ingredients and adjust cooking time to 45-50 seconds per 100 watts of your microwave.
• Grease or butter a cookie sheet (TIP) Spray measuring cup with pam to measure corn syrup and spray spatula also to spread on cookie sheet.).
• in 2 quart bowl or casserole dish add sugar, nuts, syrup and salt, mix until most of sugar is combined. Cook on high for 7 minutes. (should be bubbly and peanuts golden).
• Stir in butter, vanilla and cinnamon, cook on high 3 more minutes.
• Quickly, stir in baking soda until foamy (don't over stir, it needs to stay hot to spread).
• Pour onto greased cookie sheet and spread out. Sprinkle gently (or more to taste) with Kosher salt and let cool for 1 hour. Break apart into peices and store in airtight container. (freezes well in ziploc bag for several months).

Steps:

• Coat a cookie sheet with nonstick cooking spray. Set aside.
• Place the caramels in a bowl, and heat in the microwave for about 2 minutes, or until melted and bubbly. Some microwaves may take longer. Stir in the peanuts, and pour out onto the prepared baking sheet. Press as thinly as you can. Cool completely, then break into pieces.

Steps:

• Spray large baking sheet or 15x10x1-inch baking pan with cooking spray; set aside.
• Mix sugar and corn syrup in large microwaveable bowl until moistened.
• Microwave on high 5 minutes. (Caution: use pot holders, as candy mixture gets very hot!).
• Stir in butter and peanuts.
• Microwave an additional 3 to 4 minutes or until pale golden brown.
• Add baking soda and vanilla (mixture will foam).
• Immediately spread mixture as thinly as possible onto prepared baking sheet. Cool completely. Break into pieces.
• Microwave chocolate in 1-cup glass measuring cup on high 1 to 2 minutes. Stir until chocolate is completely melted.
• Stir in peanut butter until melted.
• Dip half of peanut brittle pieces halfway into chocolate mixture, scraping back of brittle against edge of cup to remove excess chocolate.
• Place on sheet of parchment paper.
• Refrigerate until chocolate is set, about 20 minutes.
• Makes about 1 1/2 pounds or 16 servings.
• Variation: For hot-sweet peanut brittle, stir 1 t hot pepper sauce into candy along with vanilla.

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.

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.