Extra Nutty Peanut Brittle Recipes

EXTRA-NUTTY PEANUT BRITTLE

Steps:

• Generously grease large cookie sheet and wooden spoon with butter.
• In 2-quart nonstick saucepan, heat corn syrup, sugar and water to boiling, stirring frequently. Boil 10 to 15 minutes, stirring frequently, until mixture reaches 230°F to 234°F on candy thermometer and forms a long thread when spoon is lifted and held above pan. Stir in peanuts. Cook 10 to 15 minutes longer, stirring frequently, until peanuts turn golden brown and mixture reaches 300°F.
• Meanwhile, in small bowl, stir vanilla and baking soda until soda is dissolved. Remove saucepan from heat; stir in vanilla mixture and butter. Quickly spread on cookie sheet, smoothing top with back of buttered spoon to make a single layer of peanuts. Cool about 20 minutes; break into 1-inch pieces. Store in airtight container up to 3 weeks.

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.

MICROWAVE PEANUT BRITTLE

Steps:

• Grease your cookie sheet with butter.
• In a 2 quart glass bowl, combine sugar and corn syrup. Microwave for 4 minutes on high.
• Stir in peanuts and microwave on high for another 3 ½ minutes. Stir in butter and vanilla. Microwave for 1 minute and 30 seconds.
• Stir in baking soda until the batter becomes light and foamy. Pour batter onto the cookie sheet. Spread so that it's even and thin.
• Cool completely and break into pieces.
• Enjoy!

THE BEST PEANUT BRITTLE

Steps:

• Line a rimmed baking sheet with foil and grease with nonstick cooking spray.
• Stir together the sugar, corn syrup and 1/2 cup water in a medium saucepan fitted with a candy/deep-fry thermometer. Bring the mixture to a boil over medium heat, then continue to boil until it's golden brown and it reaches 340 degrees F, about 15 minutes.
• Working quickly, remove the pan from the heat and stir in the butter and baking soda until smooth (it will foam and bubble up). Stir in the peanuts until evenly distributed amongst the sugar mixture.
• Pour onto the prepared baking sheet and quickly smooth with a rubber spatula into a thin and even layer. Let harden uncovered at room temperature until cooled completely. Break into pieces and store in an airtight container.

MOCK PEANUT BRITTLE

Steps:

• 1. Bring corn syrup and sugar to a boil. Remove from heat and add peanut butter and baking soda. It foams a little .Stir until peanut butter is melted and soda is well mixed in. Pour mixture over corn flakes and stir until they are well coated. Turn out on buttered foil on jelly roll pan, spreading evenly as possible. Cool, then break into pieces. --- Note: You may use other cereal if desired. Honey Nut Cheerios works very well.

PEANUT BRITTLE BREAD PUDDING

Steps:

• Heat oven to 350°F. Grease 1-quart casserole with shortening or cooking spray. Place 2 cups of the bread cubes in casserole. Sprinkle with half of the peanut brittle; repeat with remaining bread cubes and peanut brittle.
• In small bowl, beat egg. Stir in milk, 1/2 cup brown sugar and 1/4 cup butter; pour over bread mixture.
• Bake uncovered 25 to 30 minutes or until golden brown.
• Meanwhile, in 2-quart saucepan, mix all sauce ingredients. Heat to boiling over high heat, stirring constantly. Boil 3 to 4 minutes, stirring constantly, until slightly thickened. Serve warm bread pudding with warm sauce and whipped cream. Store sauce covered in refrigerator up to 1 week. Sauce may separate during storage; stir before serving.

FLUFFY PEANUT BRITTLE (NO THERMOMETER NEEDED)

Steps:

• Add the sugar, water, and karo corn syrup to a large soup pot and cook on stove at medium high heat (about a 7). Cook the mixture, stirring constantly, till it spins a thread (If you're not sure what spinning a thread is, it's when you dip the stirring paddle in the mixture, then pull it out and let the mixture drip off the spoon. When you see it start to ribbon off like a spider web rather than just drip straight down, it is spinning a thread).
• Once the mixture spins a thread, add the peanuts. Cook the peanuts (stirring constantly) till the mixture turns a light golden color and the peanuts look roasted (be careful not to burn). This should take approximately 8 - 10 minutes.
• Once the peanuts have turned golden brown, add the butter, baking soda, salt, and vanilla extract and stir quickly till the butter is completely melted.
• Pour the mixture onto 2 well greased baking sheets and allow to cool for 45 minutes. Once the mixture is cooled, break apart the brittle and enjoy!

ALOHA BRITTLE

Steps:

• Butter a large baking sheet with 1 teaspoon butter. Sprinkle coconut in a 12-in. circle on the prepared pan. In a large heavy saucepan, combine sugar and corn syrup. Cook over medium heat until a candy thermometer reads 240° (soft-ball stage), stirring constantly. Stir in the macadamia nuts, pecans and remaining butter; cook and stir until the mixture reads 300° (hard-crack stage)., Combine the baking soda, water and vanilla. Remove saucepan from the heat; stir in the baking soda mixture. Quickly pour over the coconut. Cool before breaking into pieces. Store in an airtight container with waxed paper between layers.