Dry Roasted Peanut Brittle Recipe 435

OLD-FASHIONED PEANUT BRITTLE

Steps:

• Butter a large baking pan; set aside. Combine peanuts, sugar, and corn syrup in a medium saucepan. Set over medium-high heat, and bring to a boil, stirring constantly.
• Insert a candy thermometer. Continue boiling, without stirring, until temperature registers 295 degrees, about 6 minutes. When sugar begins to brown, stir nuts gently to ensure even cooking. Remove saucepan from heat, and stir in the butter and baking soda; the mixture will begin to foam up, so mix quickly. Pour onto the prepared baking pan.
• As soon as candy is cool enough to handle, use your fingers to stretch the brittle as thinly as possible over the baking pan. Allow the brittle to cool completely, about 45 minutes, then break into bite-size pieces.

PEANUT BRITTLE

Steps:

• 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.

TWO MINUTE PEANUT BRITTLE

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.

DRY ROASTED PEANUT BRITTLE RECIPE - (4.3/5)

Steps:

• In a large saucepan, combine sugar, corn syrup, and water. Cook over medium heat, stirring, until sugar dissolves. Bring to a boil; blend in butter. Begin to stir frequently when syrup reaches the thread stage, about 230°F. When temperature is 280°F, or soft-crack stage, add peanuts. Stir constantly until hard-crack stage, or 300°F, is reached. Remove from heat and quickly stir in baking soda. Mix well. Pour onto two buttered baking sheets or jelly roll-size baking pans. As the peanut brittle cools, stretch it out thinner by lifting and pulling at edges with forks. Loosen from the pans as soon as possible and turn over. Break hardened candy up and store in an airtight container. Makes about 2 pounds of peanut brittle.

SIMPLE PEANUT BRITTLE

Steps:

• Butter a 9-by-13-inch rimmed baking sheet; set aside. In a medium saucepan, bring sugar, water, corn syrup, and salt to a boil over medium-high heat, stirring until sugar has dissolved.
• Continue cooking, without stirring, until mixture reaches the soft-ball stage on a candy thermometer (238 degrees to 240 degrees), swirling pan occasionally; wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming. Stir in nuts, and continue cooking, stirring frequently to prevent nuts from burning, until mixture is light amber.
• Remove pan from heat; carefully stir in vanilla and baking soda (mixture will foam up in pan). Pour onto prepared baking sheet; quickly spread into a 1/2-inch-thick layer with an oiled metal spatula. Let stand until completely cool.
• Break brittle into large pieces.

CLASSIC PEANUT BRITTLE

Steps:

• Line a rimmed baking sheet with parchment and lightly coat with cooking spray. In a medium saucepan, combine sugar, corn syrup, salt, and 1 cup water. Bring to a rapid simmer over medium-high and cook until deep golden, about 20 minutes. Remove pan from heat. Stir in butter, baking soda, and peanuts (mixture will foam). Stir until mixture is no longer bubbling and caramel is smooth, 1 minute. Transfer to sheet and spread with a lightly greased spatula. Let cool until firm, 15 minutes. Break into pieces.

QUICK AND EASY PEANUT BRITTLE

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.