PEANUT BRITTLE WITHOUT BAKING SODA 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
PEANUT BRITTLE RECIPE | MARTHA STEWART
A picture of salty-sweet perfection, brittle is surprisingly easy to make. Serve it alongside coffee or tea for dessert, and save any leftovers for snacking. Peanuts make a classic brittle, but you can substitute cashews or almonds instead.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Total Time 35 minutes
Prep Time 5 minutes
Number Of Ingredients 5
Steps:
- Butter a rimmed baking sheet; set aside. Stir together sugar, 1/2 cup water, and the salt in a medium saucepan. Cook over high heat, without stirring, until sugar begins to melt and turn golden, about 3 minutes. Continue to cook, stirring occasionally, until sugar has melted and mixture turns golden amber, about 10 minutes.
- Remove pan from heat. Stir in peanuts. Immediately pour peanut mixture onto buttered baking sheet. Quickly spread mixture to 1/2 inch thick using an oiled metal spatula. Let cool completely, about 15 minutes. Break brittle into pieces. Brittle can be stored in an airtight container, up to 2 weeks.
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- 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.
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PEANUT BRITTLE RECIPE | MARTHA STEWART
A picture of salty-sweet perfection, brittle is surprisingly easy to make. Serve it alongside coffee or tea for dessert, and save any leftovers for snacking. Peanuts make a classic brittle, but you can substitute cashews or almonds instead.
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Reviews 3.3
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Category Dessert & Treats Recipes
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Reviews 3.3
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- Remove pan from heat. Stir in peanuts. Immediately pour peanut mixture onto buttered baking sheet. Quickly spread mixture to 1/2 inch thick using an oiled metal spatula. Let cool completely, about 15 minutes. Break brittle into pieces. Brittle can be stored in an airtight container, up to 2 weeks.
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Old-fashioned peanut brittle just like Grandma used to make--simple and good!!
From allrecipes.com
Reviews 4.3
Total Time 1 hours 15 minutes
Category Desserts, Nut Dessert Recipes, Peanut Dessert Recipes
Calories 143.3 calories per serving
From allrecipes.com
Reviews 4.3
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- 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.
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