MOM'S PEANUT BRITTLE
I remember standing in a chair next to the stove watching my Mom stir the peanut brittle syrup in her heavy cast iron skillet...the one that had been her mom's and her mom's before that. I remember waiting for the sound of those peanuts to start popping, knowing that very soon, we would have that much anticipated delicious candy....
Provided by Debbie Thurmond
Categories Candies
Time 45m
Number Of Ingredients 6
Steps:
- 1. GENEROUSLY coat a large platter or cookie sheet with butter. Set aside.
- 2. Mix Karo syrup, sugar, water, and peanuts together in a heavy black cast iron skillet.
- 3. On medium high temperature,cook and brown until the peanuts begin to pop, stirring constantly. Syrup will have become a golden caramel color.
- 4. BE PREPARED! Take off the stove and add the 1 ½ teaspoon of baking soda.
- 5. Moving VERY QUICKLY, beat the soda into the candy mixture and spread mixture out onto the buttered dish.
- 6. Once cool enough to handle, gently turn the brittle over to finish cooling. When finished cooling,break into pieces and store in an AIR TIGHT container.
MOM'S EASY PEANUT BRITTLE
My mom got this recipe years ago from someone she worked with...she made it at Christmas and holidays quite a bit. I have never made it, but I know it tastes yummy!! If you like alot of peanuts to candy ratio, use the whole 1 1/2 cups peanuts (or more if you like)...it's purely personal preference!
Provided by Troop Angel
Categories Candy
Time 15m
Yield 1 batch, 8-10 serving(s)
Number Of Ingredients 7
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.
MOM'S PEANUT BRITTLE
Mom used to make this peanut brittle every Christmas. She would give it to neighbors as a gift. Now I do the same.
Provided by GibbyLou
Categories Candy
Time 30m
Yield 25 serving(s)
Number Of Ingredients 7
Steps:
- Butter cookie sheets or foil (3-4 ft long). Make sure it is on a heat resistant surface or use layers of newspaper between counter and foil.
- Combine sugar, karo syrup, and water in a large pot. Cook until the temperature reaches 268.
- Add the peanuts, stirring constantly until golden brown or 300 degrees.
- Remove from heat. Add butter, salt, and baking soda. Blend thoroughly and turn out onto prepared foil or pans. Spread fast as it begins to cool quickly.
MOM'S FAMOUS PEANUT BRITTLE
As my mother always says, if you don't burn your fingers a little bit, then you haven't done it right!
Provided by ChefChic
Categories Candy
Time 30m
Yield 1 pound, 8 serving(s)
Number Of Ingredients 8
Steps:
- Butter two 15x10 jelly roll pans and a fork. Heat water, syrup, and sugar over high heat, stirring with a wooden spoon until the mixture begins to boil.
- Add peanuts as syrup begins to thicken. Stir constantly until the peanuts just start to smell cooked and the bubbling syrup appears the color of pale straw.
- Remove from heat and add butter, salt, and vanilla, stirring vigorously. Stir in baking soda- mixture will foam.
- Pour onto one of the prepared pans.
- As the brittle begins to set, stretch the edges away from the mass and make it as thin as possible. As you stretch pieces away from the mixture, flip them over onto the reverse side and set them on the other jelly roll pan.
- Continue until all of the brittle is stretched as thinly as possible. Allow to cool on pans, then store in tupperware.
Nutrition Facts : Calories 287.5, Fat 11.9, SaturatedFat 3.1, Cholesterol 7.6, Sodium 339.9, Carbohydrate 44.4, Fiber 1.6, Sugar 31.5, Protein 4.7
PEANUT BRITTLE
My Aunt Joyce taught my mother how to make this and she taught me.
Provided by Gina
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Yield 15
Number Of Ingredients 5
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.
Nutrition Facts : Calories 138 calories, Carbohydrate 23.3 g, Fat 4.8 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 0.7 g, Sodium 92.8 mg, Sugar 16.2 g
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