Moms Peanut Brittle Recipes

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MOM'S PEANUT BRITTLE



Mom's Peanut Brittle image

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

1 c white karo syrup
1/2 c sugar
1/4 c water
1 c raw peanuts, shelled
1 1/2 tsp baking soda
butter, room temperature

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



Mom's Easy Peanut Brittle image

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

2 cups sugar
1 cup white light corn syrup
1/2 cup water
1 teaspoon butter
1 teaspoon vanilla
2 teaspoons baking soda
1 -1 1/2 cup raw Spanish peanut

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's Peanut Brittle image

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

3 cups sugar
1 cup white Karo
1/2 cup water
3 cups peanuts, raw
1 tablespoon butter
1 teaspoon salt
2 teaspoons baking soda

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



Mom's Famous Peanut Brittle image

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

1/2 cup light corn syrup
1/2 cup water
1 cup sugar
1 cup raw Spanish peanut
2 tablespoons butter
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon baking soda

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



Peanut Brittle image

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

1 cup raw Spanish peanuts
1 cup white sugar
½ cup light corn syrup
½ cup water
1 teaspoon baking soda

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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