Monastery Of The Angels Peanut Brittle Recipes

MONASTERY OF THE ANGELS PEANUT BRITTLE

Steps:

• Start by preparing 3 buttered jelly roll pans, 15 1/2" X 10 1/2 " and spraying 2 or more forks with non-stick vegetable spray; set aside until ready to pour the candy mixture.
• Combine sugar, water and corn syrup in a large kettle; and bring to a boil while stirring constantly.
• Add peanuts and cook stirring, until mixture reaches 280 degrees F on a candy thermometer (soft crack stage) and peanuts turn light tan; add butter, stirring until melted; continue cooking until mixture registers 300 degrees on candy thermometer (hard crack stage).
• Remove mixture from heat; combine baking soda and salt and stir into candy; pour candy onto 3 warm, buttered jelly roll pans.
• Use forks, coated with non-stick vegetable spray, to quickly spread mixture as thinly as possible (having two cooks makes pouring and spreading the brittle easier); also note that the mixture is extremely hot and should be handled with care.
• Cool thoroughly, then break into pieces; store in a tightly covered container(s).

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.