OLD FASHION PEANUT BRITTLE RECIPES

OLD-FASHIONED PEANUT BRITTLE RECIPE | ALLRECIPES

Old-Fashioned Peanut Brittle Recipe | Allrecipes image

Old-fashioned peanut brittle just like Grandma used to make--simple and good!!

Provided by Del Lockamy

Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 1 1/4 pounds

Number Of Ingredients 6

Ingredients

1?½ cups white sugar
½ cup white corn syrup
¼ cup water
1?½ cups raw peanuts
½ teaspoon salt
1?½ teaspoons baking soda

Steps:

Spray two cookie sheets with non-stick spray coating.
In a 4 quart saucepan over medium-high heat, combine the sugar, corn syrup and water. Heat to boiling and add peanuts. Cook until peanuts become golden in color and syrup mixture beads off nuts when raised out of pan. Quickly mix in the salt and baking soda until well blended.
Pour the mixture onto the prepared cookie sheets. Allow mixture to spread on it's own. Cool completely, and break into pieces. Store in air-tight container or plastic bag.

Nutrition Facts : Calories 143.3 calories, CarbohydrateContent 23.1 g, FatContent 5.4 g, FiberContent 0.9 g, ProteinContent 2.8 g, SaturatedFatContent 0.7 g, SodiumContent 159.6 mg, SugarContent 17.6 g

OLD-FASHIONED PEANUT BRITTLE RECIPE | MARTHA STEWART

Old-Fashioned Peanut Brittle Recipe | Martha Stewart image

Foods with a high sugar content, such as peanut brittle, tend to draw moisture from the air, so try to make this candy when the weather is sunny and dry rather than humid or rainy.

Provided by Martha Stewart

Categories Dessert & Treats Recipes

Yield Makes 1 1/2 pounds

Number Of Ingredients 5

Ingredients

1 tablespoon unsalted butter, plus more for pan
2 1/2 cups dry-roasted salted peanuts (12 ounces)
1 cup sugar
1 cup light corn syrup
1 tablespoon baking soda

Steps:

Butter a large baking pan; set aside. Combine peanuts, sugar, and corn syrup in a medium saucepan. Set over medium-high heat, and bring to a boil, stirring constantly.
Insert a candy thermometer. Continue boiling, without stirring, until temperature registers 295 degrees, about 6 minutes. When sugar begins to brown, stir nuts gently to ensure even cooking. Remove saucepan from heat, and stir in the butter and baking soda; the mixture will begin to foam up, so mix quickly. Pour onto the prepared baking pan.
As soon as candy is cool enough to handle, use your fingers to stretch the brittle as thinly as possible over the baking pan. Allow the brittle to cool completely, about 45 minutes, then break into bite-size pieces.

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