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  • #6294
    luckylucky
    Moderator

    Peanut Brittle
    3 cups sugar
    1 cup light corn syrup
    4 1/2 cups salted, fresh roasted peanuts (about 1 pound, 7 ounces), skinned
    4 tablespoons unsalted butter
    2 teaspoons pure vanilla extract
    2 teaspoons baking soda
    Vegetable-oil cooking spray
    Coat two 12-by-17-inch low-sided baking pans with cooking spray. In a heavy 5-quart saucepan
    with a tight-fitting lid, combine sugar, corn syrup, and 1/2 cup water. Cover the pot, and bring the
    mixture to a boil over high heat, about 5 minutes. Swirl the pot often over the burner to dissolve
    the sugar. Keeping the lid on will prevent sugar crystals from forming inside the pot; however,
    should crystals form, wash down the sides with a wet pastry brush. Once steam begins to rise
    around the lid, remove the lid, and reduce heat to medium. Insert candy thermometer, and

    13 to 18 minutes. At this point, the mixture should be a rich, golden brown. Immediately remove
    from heat, and quickly add butter, vanilla, and baking soda. Stir with a metal spoon until butter
    melts; mixture will become foamy. Pour half of mixture down the center of each pan; spread it
    evenly with a spatula. Allow to cool for at least 1 hour. Turn brittle out of the pan, and snap it into
    shards. Peanut brittle can be stored in an airtight container for several weeks. Makes 2 pounds
    (about 10 to 12 servings).

    #59360
    luckylucky
    Moderator

    GRANNY’S PEANUT BRITTLE
    2 cups of sugar
    1 cup of water
    1 tablespoon of butter or margarine
    1 to 2 cups of peanuts
    1 cup of light corn syrup
    3/4 teaspoon of salt
    1 teaspoon of soda
    Mix sugar and water, syrup in heavy cast iron skillet over moderate heat. Heat until thermometer reaches 236 degrees (takes 15 to 20 minutes). Add butter and salt. Add soda last, stirring. Pour into cookie sheet.

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