Recipes for "peanut brittle"

Lay out several sheets of foil to spoon the hot peanut brittle onto.

In a large skillet mix the sugar, syrup, and water together. Cook at a medium-high heat, stirring regularly. Heat until the mixture has a hard ball consistency. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. If you don't own a candy thermometer, occasionally hold spoon above mixture, allowing it to drip off spoon. When mixture is at hard ball stage, it will 'hair' off the spoon when falling, looking like a clear spider web.

Once mixture is at hard ball consistency, add raw peanuts. (They will pop a little.) When mixture starts to turn a light clear-brown, as if it's starting to burn, remove from stove. Add soda and stir. Mixture will foam up.

Spoon out bite-size pieces onto unbuttered foil, stirring constantly between each couple of pieces. Mixture can also be poured onto unbuttered foil as one big piece and broken into smaller pieces once cooled.

Grease a cookie sheet; set aside. Combine sugar and corn syrup in a 2-quart microwave-safe bowl.

Microwave on high for 4 minutes, stirring halfway through cooking time. Stir in peanuts and microwave on high for 3 1/2 minutes more. Stir in butter and vanilla: microwave for 1 1/2 minutes.

Stir in baking soda until light and foamy; immediately pour onto the prepared cookie sheet and spread thin. Cool completely. Break into pieces, and store in an airtight container.

Have all ingredients measured out before starting.

Grease a large rimmed baking sheet. Set aside.

Combine sugar, corn syrup, water, and salt in a heavy, 2-quart saucepan over medium heat.

Stir until sugar is dissolved and the mixture comes to a boil, about 5 minutes.

Stir in peanuts and set a candy thermometer in place. Continue cooking, stirring occasionally, until the temperature reaches 300 to 310 degrees F (150 to 155 degrees C)

Remove from the heat. Quickly stir in butter and baking soda, then immediately pour mixture onto the prepared baking sheet. Quickly use 2 forks to lift and pull the mixture into a 12x14-inch rectangle. Let cool until completely firm, at least 30 minutes.

Use a mallet to break peanut brittle into pieces.

Enjoy!

Grease a baking sheet and a wooden spoon with cooking spray.

Mix sugar and corn syrup together in a microwaveable bowl safe for high temperatures.

Heat sugar mixture in the microwave on high for 5 minutes.

Stir peanuts and butter into sugar mixture. Heat in the microwave until mixture turns a caramel color, 3 to 4 minutes. Mix baking soda and vanilla into syrup until smooth and foam has dissipated.

Spread candy onto the prepared baking sheet using the sprayed wooden spoon. Work quickly; candy hardens fast. Let stand until cool. Break into pieces to serve.

Grease a baking sheet, and set aside. In a glass bowl, combine peanuts, sugar, corn syrup, and salt. Cook in microwave for 6 to 7 minutes on High (700 W); mixture should be bubbly and peanuts browned. Stir in butter and vanilla; cook 2 to 3 minutes longer.

Quickly stir in baking soda, just until mixture is foamy. Pour immediately onto greased baking sheet. Let cool 15 minutes, or until set. Break into pieces, and store in an airtight container.

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.

In a glass bowl, stir together the sugar, corn syrup, peanuts, cinnamon, and cayenne pepper until thoroughly blended. Microwave on high for 6 minutes. Slowly stir in the butter, and microwave an additional 30 seconds.

Very carefully remove bowl from the microwave as the contents will be extremely hot. Gently stir in baking soda until mixture becomes light and foamy. Turn batter out onto a lightly oiled cookie sheet, scraping sides of bowl with a rubber spatula. Allow brittle to cool for 1 hour, then break into pieces.

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.

Line a baking sheet with waxed paper.

Melt butter in a skillet over medium-high heat; add almonds, sugar, and syrup. Cook and stir the almonds until the mixture turns caramel in color, about 6 minutes.

Spread the mixture onto the prepared baking sheet in a thin layer. Cool until the mixture hardens and break into pieces to serve.

Spray a rimmed baking sheet with cooking oil and place on heatproof trivet or oven mitts.

Place the sugar, corn syrup, butter, and water in a medium saucepan at least 3 quarts in size (in order to accommodate the boiling mixture after adding the baking soda).

Attach a candy thermometer to the side (if using). Turn the heat on high and gently stir with a wooden spoon or heatproof spatula until the butter has melted and the sugar has dissolved.

If for some reason the sugar doesn't all dissolve and you see undissolved crystals stuck to the sides of the pan, just brush them down with a wet pastry brush. (This may not happen to you, so don't fret if you don't have a pastry brush. Just carry on; the brittle will be fabulous.)

Once the sugar has dissolved, remove spoon or spatula and reduce heat to medium-high (or medium-low if you aren’t using a thermometer).

Cook, without stirring, for 8 to 12 minutes (or longer if at a lower temperature) until the mixture reaches the color of golden caramel (the color of an older penny), about 340°F.

When the caramel has reached the right color/temperature, remove from heat and remove thermometer (if using).

Stir in the vanilla, baking soda, and salt carefully. The caramel will boil and steam.

Spread the brittle evenly across the pan using a heatproof spatula.

Let the brittle cool for 1 hour at room temperature, and then break the brittle into 2-inch pieces with your hands or chop with a chef’s knife (I like using my hands; it’s more fun, and safer as you have more control over the pieces you're breaking).

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