Duwannas Peanut Brittlemy Mom Recipes

MOM'S PEANUT BRITTLE

Steps:

• Generously butter a 12x18 inch cookie sheet. Set aside.
• Mix sugar, water, and corn syrup in a heavy skillet. Stir well until it comes to a boil. Cover and boil 3 minutes. Continue to boil to hard ball stage (when a little bit dropped into a cupful of cold water forms a hard ball - hence the name!) 250 degrees F (120 degrees C).
• Stir in butter and peanuts. Continue cooking until mixture turns a light brown color. Remove from heat.
• Mix together salt, vanilla, baking soda and water. Combine this with syrup and nuts mixture. Mix well, and fast.
• Pour onto prepared cookie sheet. Use back of buttered spoon to spread thinly and evenly. Allow to cool, then break into pieces. Store in airtight container in refrigerator.

MOM'S BEST PEANUT BRITTLE

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.

MOM'S EASY PEANUT BRITTLE

Steps:

• Stir syrup, water and sugar together in large, heavy pan to hard ball stage (250*F- 265*F-- A little of this syrup dropped into cold water will form a hard ball).
• Stir in butter and peanuts until golden brown.
• Stir in vanilla and soda.
• Pour into 2 buttered pizza pans, just shaking pan to even out mixture.
• Cool and break into pieces.

PEANUT BRITTLE

Steps:

• Heat oven to 200°F. Butter 2 cookie sheets, 15 1/2x12 inches, and keep warm in oven. Mix baking soda, 1 teaspoon water and the vanilla; reserve.
• Mix sugar, 1 cup water and the corn syrup in 3-quart saucepan. Cook over medium heat, stirring occasionally, to 240°F on candy thermometer or until small amount of syrup dropped into very cold water forms a soft ball that flattens when removed from water.
• Stir in butter and peanuts. Cook, stirring constantly, to 300°F or until small amount of mixture dropped into very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy.
• Pour half the candy mixture onto each cookie sheet; quickly spread about 1/4 inch thick. Cool completely, at least 1 hour. Break into pieces. Store in covered container.

DUWANNA'S PEANUT BRITTLE...MY MOM

Steps:

• 1. Combine first 4 ingredients together in a 2qt. heavy-glass (corning) bowl on the stove. Stir, cook on high for 7 to 8 minutes, then add 1-Tablespoon of butter and 1-teaspoon of vanilla, while still stirring.
• 2. Cook 2 more minutes on high (while still stirring), then remove and add 1-teaspoon of baking soda. Beat a minute, pour out onto cookie sheet (or marble serface), leave until cooled. When cooled break apart into different size pieces and ENJOY!!!