Best 6 Best 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.

BEST EVER MICROWAVE PEANUT BRITTLE

Steps:

• Mix sugar and corn syrup together and cook on high for 4 minutes.
• Add peanuts mix well and cook on high for 3 minutes.
• Add butter and vanilla and cook on high for 2 minutes.
• Add baking soda and mix well, mixture will foam.
• Spread on well butter foil.
• when completely cooled break in to pieces.
• Store in air tight container.
• NOTE: Any type of nut can be used in place of the peanuts.

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.

MOM'S BEST PEANUT BRITTLE

Steps:

• Place sheet pan in a just warm oven and cover with parchment paper. Helps spread the candy and prevents setting too quickly. In a heavy 2 qt saucepan over medium heat, bring to a boil sugar, corn syrup, salt, cayenne and water. Stir until sugar dissolves. Stir in peanuts. Set candy thermometer in place, continue cooking. Stir frequently until temperature reaches 300 degrees. Remove from heat, immediately stir in butter and baking soda, pour at once onto prepared baking sheet. Using a silicone spatula sprayed lightly with Pam spread the candy to desired thickness (approx 14x12"), then immediately sprinkle with the Maldon salt. Cool and break into pieces.

BEST OF SHOW DIXIE PEANUT BRITTLE!

Steps:

• 1. Heat sugar, syrup, water, and salt to a rolling boil in a HEAVY 2-quart saucepan.
• 2. Add peanuts. Reduce heat to low-medium and stir constantly. Cook to hard crack stage (293 degrees F.)
• 3. Add butter and vanilla, then baking soda. Beat rapidly.
• 4. Pour into a large well-buttered baking sheet, spreading to 1/4 in. thickness.
• 5. When cool break into pieces. Store in an airtight container. Makes about 2 pounds. Cook time varies please be patient!

THE BEST PEANUT BRITTLE

Steps:

• 1. Grease large cookie sheet. Set aside. Or use an ungreased cookie sheet and a silicone mat.
• 2. In a heavy 2 quart saucepan, over medium heat, bring the sugar, corn syrup, salt, and water to a boil. Stir until sugar is dissolved.
• 3. Stir in peanuts. Set candy thermometer in place, and continue cooking.
• 4. Stir frequently until temperature reaches 300 degrees F or until a small amount of the mixture dropped into very old water separates into hard and brittle threads.
• 5. Remove from heat; immediately stir in butter and baking soda; pour at once onto the cookie sheet. With 2 forks, lift and pull the peanut mixture into a rectangle about 14x12 inches.
• 6. Allow to cool. Snap candy into pieces and store in air tight container.