PEANUT BRITTLE NOT CRUNCHY RECIPES
FLUFFY PEANUT BRITTLE RECIPE - FOOD.COM
This peanut brittle is very light and fluffy. It is important to coat cookie sheets with butter and put in the freezer to get them really cold before you need to pour the brittle. After you pour the candy you should put the pans in the fridge or outside if it is cold, so the brittle will set up quickly and stay fluffy. You could also use another nut if you are allergic to peanuts. This brittle won't break your teeth!
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 1 hours
Yield 2 pounds
Number Of Ingredients 7
Steps:
- Butter 2 large baking sheets; set aside. Butter sides of a heavy 3-quart saucepan. In saucepan combine sugar, corn syrup, butter, and 1/2 cup water. Cook and stir over medium-high heat to boiling. Clip candy thermometer to side of pan. Cook and stir over medium-low heat to 275°, soft-crack stage (about 30 minutes). Add nuts; cook and stir to 295°, hard-crack stage (15-20 minutes more). Remove saucepan from heat; remove thermometer.
- Quickly add vanilla, stir in briskly. Sprinkle baking soda over mixture, stirring constantly. Immediately pour onto prepared baking sheets. Cool; break into pieces. Store tightly covered.
- This recipe produces a "fluffy" brittle, the candy is lightly honeycombed and opaque. For a dark and clear brittle, omit the baking soda. And let me know how that works out.
Nutrition Facts : Calories 2500.8, FatContent 113.2, SaturatedFatContent 27.1, CholesterolContent 61, SodiumContent 1603.7, CarbohydrateContent 360.6, FiberContent 15.5, SugarContent 252.8, ProteinContent 47.3
ANN'S CRUNCHY PEANUT BRITTLE RECIPE - FOOD.COM
Make and share this Ann's Crunchy Peanut Brittle recipe from Food.com.
Total Time 50 minutes
Prep Time 5 minutes
Cook Time 45 minutes
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix and set aside the butter and soda.
- In a large pan, mix and boil the sugar, water,and syrup to hardball stage (254 degrees F).
- Add peanuts and stir constantly until mixture turns yellow (NOT AMBER) about 5 minutes.
- Remove from heat and add butter mixture and vanilla.
- Pour onto greased cookie sheet.
- Pat into a thickness you like with the back of a spoon.
- Cool and break into pieces.
- Store in airtight container.
Nutrition Facts : Calories 636, FatContent 28, SaturatedFatContent 4.3, CholesterolContent 2.5, SodiumContent 518.1, CarbohydrateContent 91.7, FiberContent 4.7, SugarContent 63.6, ProteinContent 14.1
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This peanut brittle is very light and fluffy. It is important to coat cookie sheets with butter and put in the freezer to get them really cold before you need to pour the brittle. After you pour the candy you should put the pans in the fridge or outside if it is cold, so the brittle will set up quickly and stay fluffy. You could also use another nut if you are allergic to peanuts. This brittle won't break your teeth!
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Reviews 5.0
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