Peanut Brittle Recipes

Easy Peanut Brittle

2 Cups granulted sugar
1 Cup Kayo Syrup (white)
1 tsp. baking soda.
1/2 lb. raw peanuts

Cook sugar and corn syrup over medium heat until sugar has melted. Pour in
raw peanuts. Continue cooking until mixture forms a hard ball when dropped
in cold water or just until syrup starts to turn a light amber. (about 15-20 mins.)
Add 1 tsp soda and stir well. Pour into lightly greased cookie sheet. DO NOT
SPREAD OR TOUCH AT ALL. When cool, break into pieces.
This recipe has been in the family for years and one of the best I have ever eaten.

~Pat

 

Peanut Butter Brittle

1 1/2 cups sugar
1/4 cup water
1 1/2 cups corn syrup, light
2 Tablespoons butter
2 cups peanuts, dry-roasted unsalted
1 teaspoon vanilla
1 teaspoon baking soda -- dissolved in
2 teaspoons water
2 cups peanut butter

Place peanut butter in double boiler to warm while syrup cooks. In a saucepan, cook sugar, syrup and water to 275 degrees (soft ball stage). Remove thermometer. Lower heat to medium. Add butter, stir until dissolved. Add peanuts. Stir 5 minutes over medium heat. Replace thermometer in candy and cook until candy starts turning brown (300 degrees). Remove from heat. Add soda and water mixture and vanilla. Fold in peanut butter as lightly as possible (peanut butter should be warm by this time). Pour on well greased slab or table (or I use 2 - 11 X 17" cookie sheets). Candy should be spread as thin as possible to make in flaky. Use greased spatula to spread. NOTE: Be as accurate as possible with the temperatures for a quality product. It should be golden brown and flaky!

~Gwena

Microwave Peanut Brittle

1 cup raw peanuts
1 cup sugar
1/2 cup white corn syrup
1/8 tsp. salt
1 tsp. oleo (margarine)
1 tsp. vanilla
1 tsp. baking soda.

In a 11/2 qt. casserole, stir together peanuts, sugar, syrup and salt. Cook 4 min on high in microwave, turn and cook 4 min more. If you have a carousel, just cook 8 min Take out, add oleo and vanilla, stirring well. Cook 2 min longer. Take out, set next to a greased baking sheet or two layers of foil. Working quickly, add baking soda and stir until light and foamy. Pour onto sheet, spread out thinly. When cool, break in pieces. Makes one pound. Hints: Use a casserole or some dish with a handle. Because you have to work fast, have the foil or sheet ready before you start. This recipe has never failed for me.

Joann's Favorite Microwave Peanut Brittle

Thought you might like to have my favorite Peanut Brittle recipe. It only takes 10 minutes to fix and I have had alot of good reports from it. I make this recipe around Christmas time and hand it out as gifts.

1 cup sugar
1/2 cup white corn syrup
1 cup raw Spanish peanuts
1/2 teaspoon salt

In a 1-1/2 quart casserole, stir together the above. Microwave on High for 4 minutes

Stir well after 4 minutes and microwave for another 4 minutes.

Add 1 teaspoon of butter & 1 teaspoon vanilla extract. Microwave on High for 2 minutes.

Peanuts will be lightly browned and syrup very hot.

Add 1 teaspoon baking soda and gently stir until light and foamy. Pour mixture onto a lightly greased cookie sheet. Let cool 1 hour. When cool, break into small pieces and store in an air-tight container*.

*DO NO USE A PLASTIC CONTAINER
This will make the peanut brittle sticky.

Enjoy
Joann Ragsdale
Shelbyville, Indiana

Microwave Peanut Brittle

1 cup sugar
1/2 cup light corn syrup
1 cup peanuts (or cashews, almonds)*
1 Tbsp butter (or margarine)
1 teaspoon vanilla
1 teaspoon baking soda

Combine sugar and corn syrup in 1 1/2 to 2 quart microwave-safe bowl. Heat on high for four (4) minutes, stirring after two (2) minutes. Meanwhile, grease a large cookie sheet, set aside. Stir nuts into sugar mixture. Heat on high three (3) to five )5) minutes or until light brown. Stir in butter and vanilla until blended. Microwave one (1 to three (3) minutes longer or until syrup is bubbly and golden. Add baking soda, stirring until frothy. Pour candy mixture onto cookie sheet. Let stand until cool. Break apart in small pieces. Store in airtight container.

* unsalted may also be used
From: Star Magazine, circa 1985

Peanut Brittle from The New Magic of Microwave Cookbook

2 cups sugar
1 cup light corn syrup
1 cup water
2 cups shelled un-roasted peanuts
1/4 tsp. salt
1 tsp. butter or margarine
1 tsp. baking soda

Combine sugar, corn syrup and water in 2-quart bowl. Microwave 18 to 20 minutes on HIGH , or until a small amount dropped into very cold water forms a soft boil (240 degrees). Stir in peanuts and salt. Microwave 7 to 9 minutes on HIGH, or until a small amount dropped in very cold water separates into hard, brittle threads (290 degrees). Immediately stir in butter and soda. Mix well. Spread evenly and thinly on large buttered cookie sheet. Cool, lifting occasionally with spatula to prevent sticking. Break into pieces when cool. NOTE: Do not use (leave) candy thermometer in microwave oven.

Helen Germann

Grampa Freethys Favorite Brittle
2 cups brown sugar
3 tbsp butter
1/2 cup water
1/2 cup molasses
2 tsp cider vinegar
1/4 tsp. salt
2 cups peanuts
Combine and stir well, cook till the string stage (hard ball) stage and pour onto a greased large platter. Cool well and break into smaller pieces then enjoy. Yours truly Brenda Harvey (Freethy)

Barbara's Favorite Peanut Brittle Recipe

2 cups sugar
1 cup corn syrup (white)
1/2 cup water
2 tsp baking soda
1 Tbsp. butter (or margarine)
2 cups RAW peanuts

METHOD
Boil sugar,corn syrup, water and salt in a 4 qt.pan until mixture spins
thread.Add peanuts and stir until golden brown. Add butter and turn off
heat. Add soda and stir quickly until foamy. Pour on a greased cookie
sheet. Turn over before cool. When brittle, hit it gently to break into
pieces and store in tightly sealed containers....enjoy!!

Contributed by Barbara Cook

If you have a wonderful peanut brittle recipe (or at least your family thinks it's wonderful)
you'd like to share with us, please e-mail it in as I would love to put it out there for all to enjoy.