Mrs Barneys Peanut Brittle 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.

MRS. BARNEY'S PEANUT BRITTLE

Steps:

• 1. Butter a large sheet pan (10" X 15" or larger)and set aside on a heat proof surface.
• 2. Place sugar, water and corn syrup in large saucepan (mine is 4.2 qt size, which had room to spare). Bring to a boil over medium-to-medium high heat, stirring gently to dissolve sugar. Continue to boil to Soft Ball stage (240° on candy thermometer), stirring occasionally.
• 3. When syrup mixture has reached 240° add peanuts, vanilla and butter. Stir constantly, continuing to cook to Hard Crack stage (295°).
• 4. Remove from burner. Add baking soda. Stir ONLY until well mixed and foamy, but do NOT stir foam down.
• 5. Pour onto prepared sheet pan. DO NOT FLATTEN; allow it to settle on its own.
• 6. When brittle has hardened, but is still hot, sprinkle sugar on top.
• 7. As soon as brittle is hard and cool enough to handle, break up and place in an airtight container.
• 8. NOTES: Mrs. Barney stressed that the baking soda MUST be very fresh and should be purchased the day you are planning to make the brittle. If using a candy thermometer, it is very important to attach the thermometer to the pan before heating the sugar/water/syrup mixture and allow the thermometer to heat with it. Be sure the bulb of the thermometer does not touch the bottom of the pan. Clean up is very easy if you fill the pan with VERY hot water and let the pan and any utensils that you used sit in the hot water for a few minutes until the hardened candy dissolves.

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.

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.

PEANUT BRITTLE BARS

Steps:

• Preheat oven to 350°. In a large bowl, combine flours, brown sugar, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Pat into a greased 15x10x1-in. baking pan. Bake until golden brown, 10-12 minutes., Sprinkle peanuts and chocolate chips over warm crust. Combine caramel topping and flour; drizzle over top. Bake until golden brown and bubbly, 12-16 minutes. Cool on a wire rack.

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!

GIANT PEANUT BRITTLE COOKIES

Steps:

• In a small bowl, cream the shortening, peanut butter and sugars until light and fluffy. Beat in milk and egg. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture and mix well., Shape dough into 1-1/2-in. balls. Place 3-1/2 in. apart on ungreased baking sheets. Flatten into 3-in. circles with a glass dipped in sugar. , Bake at 375° for 6-8 minutes or until golden brown. Cool for 2 minutes before removing to wire racks., In a microwave, melt peanut butter chips; stir until smooth. Spread over half of each cookie; sprinkle with peanut brittle.