CHOCOLATE COVERED PEANUT BRITTLE RECIPES
FISHER NUTS | RECIPE | DELICIOUS PEANUT BRITTLE
Provided by Fisher Nuts
Prep Time 10 minutes
Cook Time 60 minutes
Yield 36 Servings
Number Of Ingredients 9
Steps:
- Line two large rimmed cookie sheets with foil. Spray lightly with non-stick cooking spray.
- Combine sugar, corn syrup and water in a medium saucepan. Cook and stir over medium-high heat until mixture boils. Reduce heat to medium and cook, stirring occasionally, until the mixture registers 250°F on a candy thermometer, about 20 to 25 minutes. Stir in peanuts and salt and continue cooking until mixture reaches 295°F, about an additional 25 minutes.
- Remove from heat. Stir in butter and baking soda. The mixture will lighten and foam. Divide the mixture evenly onto the prepared cookie sheets. Spread until the mixture is about ¼-inch thick. Cool completely; break into pieces.
- Heat the white chocolate chips in a microwave safe bowl on HIGH for 45 seconds or until melted, stirring every 15 seconds. Drizzle over brittle and allow to set completely before transferring to an air tight container. Store tightly covered at room temperature.
PEANUT BRITTLE RECIPE | TRISHA YEARWOOD | FOOD NETWORK
Provided by Trisha Yearwood
Total Time 1 hours 0 minutes
Cook Time 5 minutes
Yield 3 pounds
Number Of Ingredients 7
Steps:
- Measure the vanilla into a small bowl and set aside. Combine the baking soda and salt in another small bowl and set aside. Butter 1 cookie sheet with sides or jelly roll pan liberally with 1/2 stick of the butter. Set aside.
- Combine the sugar, corn syrup and 1/2 cup water in a large saucepan. Bring the mixture to a boil, attach a candy thermometer and cook over medium-high heat until the syrup spins a thread when poured from a spoon or reaches 240 degrees F on the thermometer. Stir in the peanuts and continue cooking and stirring until the candy becomes golden brown or reaches 300 degrees F.
- Remove from the heat immediately and quickly add the remaining 1 stick butter and the vanilla, baking soda and salt. Stir only until the butter melts, and then quickly pour the brittle onto the cookie sheet, spreading the mixture thinly. When the brittle has completely cooled, break the candy into pieces and store in a tightly covered container.
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