Crunchy Crunchy Peanut Brittle Recipes

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ANN'S CRUNCHY PEANUT BRITTLE



Ann's Crunchy Peanut Brittle image

Make and share this Ann's Crunchy Peanut Brittle recipe from Food.com.

Provided by Miss Annie

Categories     Candy

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 teaspoon butter or 1 teaspoon margarine
1 1/2 teaspoons baking soda
1 cup sugar
1/2 cup water
1/2 cup Karo light corn syrup
1 1/2 cups raw peanuts
1 teaspoon vanilla

Steps:

  • Mix and set aside the butter and soda.
  • In a large pan, mix and boil the sugar, water,and syrup to hardball stage (254 degrees F).
  • Add peanuts and stir constantly until mixture turns yellow (NOT AMBER) about 5 minutes.
  • Remove from heat and add butter mixture and vanilla.
  • Pour onto greased cookie sheet.
  • Pat into a thickness you like with the back of a spoon.
  • Cool and break into pieces.
  • Store in airtight container.

Nutrition Facts : Calories 636, Fat 28, SaturatedFat 4.3, Cholesterol 2.5, Sodium 518.1, Carbohydrate 91.7, Fiber 4.7, Sugar 63.6, Protein 14.1

MOM'S BEST PEANUT BRITTLE



Mom's Best Peanut Brittle image

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

1 cup white sugar
½ cup light corn syrup
¼ teaspoon salt
¼ cup water
1 cup peanuts
2 tablespoons butter, softened
1 teaspoon baking soda

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

FLUFFY PEANUT BRITTLE



Fluffy Peanut Brittle image

This peanut brittle is very light and fluffy. It is important to coat cookie sheets with butter and put in the freezer to get them really cold before you need to pour the brittle. After you pour the candy you should put the pans in the fridge or outside if it is cold, so the brittle will set up quickly and stay fluffy. You could also use another nut if you are allergic to peanuts. This brittle won't break your teeth!

Provided by janefree

Categories     Candy

Time 1h10m

Yield 2 pounds

Number Of Ingredients 7

2 cups sugar
1 cup light corn syrup
1/4 cup butter
1/2 cup water
2 1/2 cups raw peanuts
2 teaspoons baking soda
1 teaspoon vanilla

Steps:

  • Butter 2 large baking sheets; set aside. Butter sides of a heavy 3-quart saucepan. In saucepan combine sugar, corn syrup, butter, and 1/2 cup water. Cook and stir over medium-high heat to boiling. Clip candy thermometer to side of pan. Cook and stir over medium-low heat to 275°, soft-crack stage (about 30 minutes). Add nuts; cook and stir to 295°, hard-crack stage (15-20 minutes more). Remove saucepan from heat; remove thermometer.
  • Quickly add vanilla, stir in briskly. Sprinkle baking soda over mixture, stirring constantly. Immediately pour onto prepared baking sheets. Cool; break into pieces. Store tightly covered.
  • This recipe produces a "fluffy" brittle, the candy is lightly honeycombed and opaque. For a dark and clear brittle, omit the baking soda. And let me know how that works out.

Nutrition Facts : Calories 2500.8, Fat 113.2, SaturatedFat 27.1, Cholesterol 61, Sodium 1603.7, Carbohydrate 360.6, Fiber 15.5, Sugar 252.8, Protein 47.3

PEANUT BRITTLE



Peanut Brittle image

A picture of salty-sweet perfection, brittle is surprisingly easy to make. Serve it alongside coffee or tea for dessert, and save any leftovers for snacking. Peanuts make a classic brittle, but you can substitute cashews or almonds instead.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 35m

Number Of Ingredients 5

Unsalted butter, softened, for baking sheet
2 cups sugar
Pinch of salt
1 1/2 cups salted peanuts, 7 ounces
Vegetable oil, for spatula

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.

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