BETTY CROCKER PEANUT BRITTLE RECIPE RECIPES

Name: Peanut Brittle
Prep time: 15 min
Total time: 1 h 45 min
Yield: 72
Ingredients: 1 1/2 teaspoons baking soda; 1 teaspoon water; 1 teaspoon vanilla; 1 1/2 cups sugar; 1 cup water; 1 cup light corn syrup; 3 tablespoons butter; 1 pound shelled unroasted peanuts

PEANUT BRITTLE RECIPE - BETTYCROCKER.COM

Peanut Brittle Recipe - BettyCrocker.com image

If you’d like to try making your own candy, this easy peanut brittle recipe is a perfect place to start. While “brittle” is the term for any combination of sugar and water that’s heated to the hard crack stage and cooled, it’s the addition of salty peanuts that makes this homemade peanut brittle recipe so addictively delicious.

Provided by Betty Crocker Kitchens

Total Time 1 hours 45 minutes

Prep Time 15 minutes

Yield 72

Number Of Ingredients 8

Ingredients

1 1/2 teaspoons baking soda
1 teaspoon water
1 teaspoon vanilla
1 1/2 cups sugar
1 cup water
1 cup light corn syrup
3 tablespoons butter
1 pound shelled unroasted peanuts

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.

Nutrition Facts : Calories 80 , CarbohydrateContent 9 g, CholesterolContent 0 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 35 mg

PEANUT BUTTER COOKIES RECIPE - BETTYCROCKER.COM

Peanut Butter Cookies Recipe - BettyCrocker.com image

The hash mark may be one of the most prevalent symbols in modern life, but it’s been the “mark” of peanut butter cookies for more than eighty years, and for good reason. Pressing a hash mark into each cookie ensures this dense dough will flatten out and bake evenly. While using this kitchen-tested recipe ensures your peanut butter cookies will turn out perfectly. It’s been in Betty’s back pocket for quite some time, and you can bet this recipe isn’t going anywhere soon. Home cooks from all over have claimed this to be the best peanut butter cookie they’ve ever made—and we certainly agree! Soft and chewy with the perfect salty-sweet balance, these tender cookies will disappear at every potluck, party or cookie exchange. For an added bit of sparkle, roll your cookies in coarse sparkling sugar just before baking.

Provided by Betty Crocker Kitchens

Total Time 2 hours 35 minutes

Prep Time 25 minutes

Yield 30

Number Of Ingredients 10

Ingredients

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup shortening
1/4 cup butter, softened
1 egg
1 1/4 cups Gold Medal™ all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Steps:

Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.
Heat oven to 375°F.
Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.

Nutrition Facts : Calories 110 , CarbohydrateContent 12 g, CholesterolContent 5 mg, FatContent 1 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 100 mg

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