Peanut brittle?

Traditional Peanut Brittle

A traditional holiday classic

peanuts.jpg (4038 bytes)

2 cups sugar

1 cup light corn syrup

1 cup water

2 cups raw Spanish peanuts

1/2 tsp. salt

2 Tbsp. butter

2 tsp. baking soda

Heat and stir sugar, syrup and water in a heavy 3-quart saucepan until the sugar dissolves. Add salt. Cook over medium heat to soft ball stage (234 degrees). Add peanuts at 250 degrees. Cook to hard crack stage (290 degrees), stirring often. Remove from heat.

Quickly, stir in butter and soda. Beat to a froth for a few seconds. Pour at once onto 2 well-buttered 15-1/2x10-1/2x1-inch pans, spreading with spatula. If desired, cool slightly and pull with forks to stretch thin. Break up when cold.

Yield: About 1-1/2 pounds of peanut brittle.

Enjoy! This is one of my favs!

1 cup light corn syrup

1 cup granulated sugar

1 tablespoon butter

1/4 teaspoon salt

raw peanuts (however many you like)

1 heaping teaspoon baking soda

put all the ingredients, except the peanuts and soda, in a deep sauce pan. Put on medium heat. stirring constantly until sugar dissolves. Now add the peanuts. Stirring at all times, take mixture to 290 on a candy thermometer. Remove from heat and stir in one heaping teaspoon baking soda (make sure baking soda is fresh). Now pour out on a greased cookie sheet. do not tip cookie sheet to thin, this peanut brittle is best when thick which makes it more airy.

CASHEW CRICKLE

2 cups sugar

1 cup corn syrup

1/2 cup water

3 tablespoons butter

1 teaspoon vanilla extract

1/2 teaspoon baking soda

2 cups salted cashews (or peanuts)

In a large saucepan, combine suguar, corn syrup and water; bring to a boil, stirring constantly, until sugar is dissolved. Cook, without stirring, over medium heat until a candy thermometer reads 300 (hard-crack stage). Remove from the heat stir in butter, vanill and baking soda. Add nuts. Pour into a greased 15-in x 10 - inch baking pan. Cool; break into pieces.

Yields about 2 pounds

Georgia Peanut Brittle

3 cups Sugar

3 tsp. Margarine

1 cup White Corn Syrup

1 tsp Salt

1/2 cup Water

2 tbs. Soda

3 cups Raw Peanuts

Grease two long pieces of aluminum foil and have them ready on counter top. Combine sugar, syrup and water in heavy 5 to 6-quart pan. On medium heat, stir until sugar melts, then add peanuts. Leave on medium to medium-high heat and stir occasionally. Cook until candy thermometer reaches 300 degrees - hard crack stage. Syrup will be golden and peanuts will “pop” because they have roasted. Remove from heat and add margarine, salt, and soda, stirring well. Candy will “puff up”. Pour candy on pieces of prepared, greased aluminum foil. Pour candy quickly and stretch, using a fork or greased hands (when cool enough). Cool and break into pieces. Store in a dry airtight container. Yields 2-3 pounds.

It takes a bit of handling. Here's my recipe:

2 cups sugar

1 cup white corn syrup

1/2 cup water

2 tablespoons butter

2 cups salted peanuts

1 teaspoon vanilla extract

1 tablespoon baking soda

PREPARATION:

Grease a 15 X 10-inch jelly-roll pan and set aside.

Combine sugar, corn syrup, and water in large heavy saucepan. Bring to a boil, stirring, until sugar is dissolved. Boil to 260° on candy thermometer (very hard-ball stage), stirring occasionally with wooden spoon.

Add butter and peanuts. Continue boiling to 310°, stirring constantly with wooden spoon. Syrup will turn a very deep golden color.

Remove from heat and add vanilla and soda. Stir quickly, as candy becomes very foamy. Immediately pour in prepared pan and spread as thin as possible with spoon. Cool thoroughly, then use a rolling pin or meat mallet to crack. Turn out of pan and break into smaller pieces. Store in tightly covered container. Makes about 2 pounds of peanut brittle.

use raw spanish peanuts, not roasted salt peanuts

~*~I sending you my Mom's peanut brittle recipe. It is a tried & true recipe, because it has been used for many years by several generations of our family! I've also included 2 other brittle recipes that are a bit on the odd side, but o-h-h-h-h-h so very delicious! Enjoy!

MY MOM'S PEANUT BRITTLE

3 c. sugar

1 T. butter

1 1/2 c. white syrup

1 tsp. baking soda

1 1/3 c. water

1 tsp. vanilla extract

2 c. raw peanuts

Stir sugar, syrup & water in deep kettle over hot fire until it boils. Cook until it cracks in cold water, then drop in peanuts & butter. Begin stirring on stove, until the peanuts smell roasted. Turn out gas & add soda & vanilla, mixed. Stir until blended. Turn out onto buttered cookie sheet & pull out thin. Let cool & break into pieces.

*******************************

SALTINE CRACKER CHOCOLATE BRITTLE—#1

Both #1 & #2 are strange sounding recipes, but really great tasting!

1 c. butter

1 c. sugar

12-oz. pkg. dark chocolate chips

saltine or light Wasa crackers

walnuts, chopped & toasted

1 tsp. vanilla extract

Preheat oven to 350ºF. Line cookie sheet with foil, & butter the foil. Place one layer of crackers on the foil, making sure to cover the bottom. (NOTE: If using Wasa crackers, be sure to sprinkle lightly with salt after placing them in the pan.) Stir sugar & butter over medium heat just until butter is melted. Continue to cook, without stirring, over medium heat; mixture will come to a rolling boil. (Note: Too much stirring will make the mixture grainy.) When the sauce becomes totally covered with frothy bubbles & has a golden colored ring around it remove from heat & add vanilla extract. Pour sauce over the crackers, spreading it evenly with a metal spoon. Place pan in preheated oven for about 5 minutes. Remove from oven, immediately sprinkle the chocolate chips over all, & spread chocolate evenly, again with metal spoon. Sprinkle nuts over melted chocolate. Using the empty butter wrappers, lightly press the nuts down into the chocolate. Score before placing in freezer or fridge to cool for at least 1 hour. Scoring helps to later easily break them into squares. Or leave them unscored, & when cool break into jagged pieces, & serve. Keep chilled to keep from being sticky.

******************************

SALTINE CRACKER CHOCOLATE BRITTLE—#2

1 c. butter

1 c. packed brown sugar

12-oz. pkg. dark chocolate chips

saltine or light Wasa crackers

walnuts, chopped & toasted

Preheat oven to 350ºF. Line cookie sheet with foil, & butter the foil. Place one layer of crackers on the foil, making sure to cover the bottom. (Note: if using Wasa crackers, be sure to sprinkle lightly with salt after placing in the pan.) Stir & slowly melt brown sugar & butter. Cooking at about a medium temperature, bring to a rolling boil, & continue to cook without stirring for ONLY 3 minutes, no more. Pour the cooked sauce over the crackers, spreading with a metal spoon to cover all the crackers. Place pan in oven & bake just until the crackers "float" (about 2-3 minutes). Remove from oven & sprinkle the chocolate chips over all, & spread chocolate evenly. Sprinkle nuts over melted chocolate, again with a metal spoon. Using the empty butter wrappers, lightly press the nuts down into the chocolate. Score before placing in freezer or fridge to cool for at least 1 hour. Scoring helps to later easily break them into squares. Or leave them unscored, & when cool break into jagged pieces, & serve. Keep chilled to keep from being sticky.

yemmmmmmm