This is a wonderful peanut brittle that is easy to make and wows everyone! Have all the ingredients for this recipe measured out and ready. This recipe requires that you react quickly. You do not have time to measure ingredients in between steps.
Wow! For those of you who put in 2 cups of peanuts, you must really like a lot of nuts!
I put in about 1 & 1/4 cups and stopped there.
I didn’t even attempt the fork idea. I kept my cookie sheet warm in the oven while the candy was cooking. When I poured the mixture onto the warm pan, it stayed soft long enough for me to then tilt the pan to spread the candy out.
This recipe turns out great. I’ve made it several times. I use a digital candy thermometer for accuracy. It must reach 300-degrees F. to be crunchy. Baking soda adds an “easier bite” to the peanut brittle, causing it to break when less force is applied. It also causes the sugar base around the peanuts to be opaque. It does this by “foaming up” and introducing small bubbles in the sugar syrup. If you desire a clearer almost transparent sugar base around the peanuts and a “harder bite”, reduce or omit the baking soda. If you use roasted peanuts instead of raw, be careful not heat the mixture above 300-degrees F. or the peanuts may taste burned. Roasted peanuts can also be added at the end of cooking to prevent burning. If you use salted peanuts, omit the salt in the recipe.
Great Brittle. A few tips: Be sure to have butter and baking soda measured out beforehand and waiting, (and butter softened) stir them in well to mix, but dont stir it to death. when it is foamy and pale, stir a few times more, and then stop. I doubled the recipe (a single recipie for a single household, double it to share with anyone) and used a half-sheet size (read: about 17″x13″ with a lip on it about an inch tall. I covered the pan with extra-wide aluminum foil and buttered the foil, and the sides of the foil. As soon as you are done stirring the stuff in, pour it onto the foil, and spread it out. I did this by picking the pan up and kind a shaking it around. If you try to spread it around like frosting, you’ll end up breaking all those beautiful little bubbles that make it crunchy but light. Have fun!
Ingredients:
1 cup granulated sugar
1 cup peanuts
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Ingredients:
1 cup granulated sugar
1 cup peanuts
1/2 cup light corn syrup
1/4 cup water
2 tablespoons unsalted butter, softened
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla extract* Helpful Gadgets: Candy thermometer
Directions:
Grease a large baking sheet. Put your baking soda, vanilla extract and butter into three separate bowls and place by work area.
In a large saucepan (2-4 quarts) over medium heat, combine the water, corn syrup, salt and sugar. Stir until the sugar is dissolved and the liquid is completely clear, then add the peanuts and stir to incorporate fully. Make sure to have a candy thermometer in place to gauge temperature.
Stir frequently until the temperature reaches 300º F (150º C; cracking stage). Remove from heat and quickly mix in the butter, baking soda and vanilla. The mixture will begin to bubble and foam up.
Immediately pour onto baking sheet. Using two forks or wearing gloves, pull the mixture into a large rectangle. Try to pull it as thinly as possible.
Let cool, then break into pieces.
Store in an airtight container for up to 10 days.
Source: allrecipes.com