How do you make peanut brittle?
Joann from Ohio
my receipe for peanut brittle
3 cups sugar
1 cup caro syrup
1 tsp vanilla
1/2 cup water
bring to boil until temp reads 260 degrees
2 tblsp butter
1 cup of nuts
boil until temp reads 300 degrees
take off heat add 2 tblsp of soda 1 tsp salt and 1 tsp of butter
stir real fast and pour onto cookie sheets
break up after cools
Microwave Peanut Brittle in 10 minutes
1 1/2 cups raw peanuts
1/2 cup white syrup
1/8 teaspoon salt
stir microwave 4 minutes take out stir, microwave 4 more minutes take out stir, add 1 teaspoon vanilla and tablespoon butter microwave 2 minutes.
Take out stir 1 teaspoon baking soda in pour fast on a greased cookie sheet. Store in air tight container.
1 cup light corn syrup (Karo)
1 cup sugar
1 T. butter
3/4 tsp. salt
1 (10 oz.) bag raw peanuts
Combine ingredients (except peanuts.) Cook over medium heat until sugar dissolves. Add peanuts. Stir constantly until peanuts become light brown. Remove from heat. Quickly stir in 1 tsp. baking soda and spread thinly on greased shallow pan or cookie sheet. Break when cool. It takes about 15-20 min. for peanuts to brown.
Cinnamon Peanut Brittle
1 cup sugar
1/2 cup light corn syrup
2 cups peanuts
1 tsp. butter (no substitutes)
1/2 tsp. cinnamon
1 tsp. baking soda
1 tsp. vanilla
Combine sugar and corn syrup in large microwave safe bowl. Heat, uncovered, on high for 4 minutes. Stir and heat 3 minutles longer. Stir in peanuts, butter and cinnamon. Microwave, uncovered, on high for 45 seconds. Quickly stir in baking soda and vanilla. Immediately pour onto a greased baking sheet and spread out with metal spoon. Regrigerate for 20 minutes.
A candy thermometer will be very helpful here. Bring to a boil a half cup water, then add 2 cups sugar and 1 cup white Karo syrup and bring to a boil stirring well, cooking to thread stage, about 230 degrees F. Add 8 oz package of raw peanuts. Cook until a golden brown, about 300 degrees F.
Remove from heat and add 2 tablespoons of butter and 1 teaspoon of vanilla. Mix well and then stir in 3 3.5 teaspoons baking soda rapidly. Immediately pour onto well buttered cookie sheets. For a thicker foamy brittle, do not disturb after pouring. Spreading will cause brittle to collapse and be thin. Whichever you prefer, will taste the same but is much easier to chew if left foamy. Let cool then break into pieces, enjoy.
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