Best 7 Grammys Peanut Brittle Recipes

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.

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.

GRAMMY'S PEANUT BRITTLE

Steps:

• 1. NOTE* It's important to use RAW peanuts...they cook in the sugar. If you use peanuts that have already been roasted, you run the risk of burning them.
• 2. In CAST IRON SKILLET, cook sugar, corn syrup and peanuts while stirring CONSTANTLY until amber color.
• 3. Add butter, stir well.
• 4. Remove from heat, stir in baking soda and IMMEDIATELY pour onto greased foil. QUICKLY spread with knife as this stuff sets up fast. Let cool COMPLETELY. Break into pieces and store in air-tight container.

QUICK AND EASY PEANUT BRITTLE

Steps:

• Line a jelly roll pan with parchment paper.
• Melt butter in a saucepan over medium heat. Stir sugar and salt with melted butter to dissolve completely. Remove saucepan from heat, add peanuts, and stir to coat completely; immediately pour onto prepared pan and spread into an even layer.
• Refrigerate until brittle, at least 30 minutes. Separate from parchment and break into pieces.

QUICK PEANUT BRITTLE

Steps:

• Line a baking tray with baking parchment. Melt the sugar in a medium frying pan over a medium heat for 4-5 mins until caramelised - it should be a dark amber colour. Don't stir, as this causes the sugar to crystallise - instead, tilt the pan slowly so the sugar melts evenly.
• Add the peanuts, stir with a wooden spoon, then quickly and carefully tip onto the prepared tray. Immediately sprinkle over the sea salt flakes and leave to cool until set. Will keep for several weeks in an airtight container.

GRAM'S PEANUT BRITTLE

Steps:

• 1. Measure all ingredients and have them in separate containers. You will need a microwavable 2 quart container preferably with a handle. I use a 2 quart glass measuring bowl with a handle. You will also need a wooden spoon.
• 2. Mix syrup and sugar in the 2-quart container.
• 3. Microwave the mixture for 3 minutes and 30 seconds. The syrup will be bubbly.
• 4. Remove bowl from microwave and add the peanuts and quickly stir.
• 5. Return the container to the microwave and set timer for 4 minutes and 30 seconds.
• 6. When timer sounds, check to see if the syrup has started to turn gold and if not continue to microwave at 15 second intervals until it begins to turn a deep gold. It usually does not take more than 5 minutes.
• 7. Remove from microwave and add the butter, vanilla and baking soda and stir incorporating everything well.
• 8. The mixture will begin to foam.
• 9. Quickly pour mixture onto a well buttered cookie sheet or buttered foil lined cookie sheet or onto a Silpat. I prefer using a Silpat as the brittle comes away from the Silpat very easily.
• 10. Spread the brittle with the back of a wooden spoon until it is about ¼ inch thick.
• 11. Move to a rack to further cool.
• 12. When brittle has cooled some and begins to harden remove brittle from pan or Silpat and place on rack to cool completely.
• 13. When the brittle has fully cooled I put it upside down on a cookie sheet and tap it in various places with the wooden handle of a heavy knife to break it a part. Place the brittle into plastic bags or containers to keep fresh.
• 14. Note: The following photos will help you to see what a perfect brittle color should be before it is poured. Notice how the syrup is still clear. This color is not gold enough.
• 15. This color is almost there but not quite gold enough.
• 16. This color is perfect. CAUTION: Anything darker than this and it will burn.

PEANUT BRITTLE

Steps:

• Heat oven to 200°F. Butter 2 cookie sheets, 15 1/2x12 inches, and keep warm in oven. Mix baking soda, 1 teaspoon water and the vanilla; reserve.
• Mix sugar, 1 cup water and the corn syrup in 3-quart saucepan. Cook over medium heat, stirring occasionally, to 240°F on candy thermometer or until small amount of syrup dropped into very cold water forms a soft ball that flattens when removed from water.
• Stir in butter and peanuts. Cook, stirring constantly, to 300°F or until small amount of mixture dropped into very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy.
• Pour half the candy mixture onto each cookie sheet; quickly spread about 1/4 inch thick. Cool completely, at least 1 hour. Break into pieces. Store in covered container.