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Post by Squishlyn on Nov 3, 2009 0:05:45 GMT -5
11/3 -
Peanut Brittle
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Post by cmrsurvey on Nov 3, 2009 0:23:55 GMT -5
Traditional Peanut Brittle
2 cups sugar 1 cup light corn syrup 1 cup water 2 cups raw Spanish peanuts 1/2 tsp. salt 2 Tbsp. butter 2 tsp. baking soda
Heat and stir sugar, syrup and water in a heavy 3-quart saucepan until the sugar dissolves. Add salt. Cook over medium heat to soft ball stage (234 degrees). Add peanuts at 250 degrees. Cook to hard crack stage (290 degrees), stirring often. Remove from heat.
Quickly, stir in butter and soda. Beat to a froth for a few seconds. Pour at once onto 2 well-buttered 15-1/2x10-1/2x1-inch pans, spreading with spatula. If desired, cool slightly and pull with forks to stretch thin. Break up when cold.
Yield: About 1-1/2 pounds of peanut brittle.
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Post by GreenConverse on Nov 3, 2009 1:09:54 GMT -5
Mom's Best Peanut Brittle
Ingredients
* 1 cup white sugar * 1/2 cup light corn syrup * 1/4 teasthingy salt * 1/4 cup water * 1 cup peanuts * 2 tablesthingys butter, softened * 1 teasthingy baking soda
Directions
1. Grease a large cookie sheet. Set aside. 2. In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads. 3. Remove from heat; immediately stir in butter or margarine 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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Post by ybnrml2 on Nov 3, 2009 1:19:31 GMT -5
Spicy Peanut Brittle
Ingredients:
* 1 cup granulated sugar * 1 cup light corn syrup * 1 tbsp butter * 2 cups salted peanuts * 1.5 tsp baking soda * 1 tsp chipotle chile powder
Preparation:
1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray; set aside for now. Combine the chile powder and the baking soda in a small bowl and set aside.
2. Combine the sugar, butter, and corn syrup in a medium saucepan over medium-high heat. Stir until the sugar and butter dissolve, then insert a candy thermometer. Continue to cook the candy, stirring frequently, until the candy thermometer reaches 275 degrees.
3. Once at 275, add the peanuts to the saucepan and stir to coat them with the candy. The candy might thicken and become difficult to stir, but continue to stir and cook the candy until the thermometer reaches 295 degrees.
4. Once at 295, remove the candy from the heat and add the chile powder and the baking soda. The baking soda will cause the candy to foam up, so stir carefully. Once they are incorporated, scrape the brittle onto the prepared baking sheet and spread it into a thin layer with a greased spatula. If desired, you can place another greased sheet of foil or parchment on top and roll the candy into a thin layer using a rolling pin.
5. Allow the brittle to cool completely, then break it into small pieces by hand. Store Spicy Peanut Brittle in an airtight container at room temperature for up to a week.
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Post by izonu on Nov 3, 2009 3:51:23 GMT -5
MICROWAVE PEANUT BRITTLE
1 c. sugar 1/2 c. white corn syrup 1 c. roasted, salted peanuts 1 tsp. butter 1 tsp. vanilla extract 1 tsp. baking soda
In 1 1/2 quart casserole dish, stir together sugar and syrup. Microwave HIGH for 4 minutes. Stir in peanuts. Microwave on HIGH 3 to 5 minutes until light brown. Add butter and vanilla to syrup, blending well. Microwave on HIGH 1 to 2 minutes more. Peanuts will be lightly browned and syrup, VERY hot. Add baking soda and gently stir until light and foamy.
Quickly pour mixture onto lightly greased cookie sheet, or unbuttered non-stick coated cookie sheet. Let cool 1/2 to 1 hour. When cool, break into small pieces and store in airtight contained. Makes about 1 pound.
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Post by greyhoundlover on Nov 3, 2009 5:43:33 GMT -5
Hot Cinnamon Peanut Brittle
1 cup sugar 1/2 cup light corn syrup 1 cup dry-roasted peanuts 1/2 teasthingy ground cinnamon 1/4 teasthingy cayenne pepper 1 teasthingy butter or margarine 1 teasthingy baking soda Directions In a glass bowl, stir together the sugar, corn syrup, peanuts, cinnamon, and cayenne pepper until thoroughly blended. Microwave on high for 6 minutes. Slowly stir in the butter, and microwave an additional 30 seconds. Very carefully remove bowl from the microwave as the contents will be extremely hot. Gently stir in baking soda until mixture becomes light and foamy. Turn batter out onto a lightly oiled cookie sheet, scraping sides of bowl with a rubber spatula. Allow brittle to cool for 1 hour, then break into pieces.
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Post by numapla on Nov 3, 2009 6:49:33 GMT -5
Ingredients
Serves 4
* Unsalted butter, softened, for baking sheet * 2 cups sugar * Pinch of salt * 1 1/2 cups salted peanuts, 7 ounces * Vegetable oil, for spatula
Directions
1. 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. 2. 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.
From Martha Stewart Living, July 2005 | Send Me a Free Preview Issue Now! Menus That Include This Recipe
* Tuna Nicoise Sandwiches with Avocado Salad and Baked Potato Chips
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Post by jennlk84 on Nov 3, 2009 7:59:40 GMT -5
Alton Brown's Peanut Brittle Recipe From the Food Network: www.foodnetwork.com/recipes/alton-brown/peanut-brittle-recipe/index.htmlIngredients * 1 1/2 cups lightly salted, roasted peanuts * 1/2 teasthingy cinnamon * 1/2 teasthingy cayenne pepper * 3 cups sugar * 1 1/2 cups water * Vegetable oil, for coating the saucepan * Softened butter for spatula Directions In a small bowl combine peanuts, cinnamon, and cayenne. Set aside. Brush the inside of a medium sized heavy saucepan with vegetable oil. Add the sugar and water to the saucepan, cook over high heat, stirring occasionally with a wooden sthingy, until it comes to a boil. Stop stirring, cover and cook for 3 minutes. Uncover, reduce heat to medium, and cook until the sugar is a light amber color. Stir in peanuts. This will greatly reduce the temperature of the sugar so work quickly. Once evenly mixed, pour mixture onto a sheet pan lined with a silicone baking mat or buttered parchment paper. Using a buttered spatula, spread thin. You will have to work quickly when pouring out and spreading the mixture in the pan. If necessary, in order to achieve single layer of peanuts, top with second sheet pan whose underside has been buttered. Cool completely and then break into pieces.
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Post by warriormom09 on Nov 3, 2009 8:16:14 GMT -5
Low carb peanut brittle Nutritional Info
* Fat: 5.3g * Carbohydrates: 10.5g * Calories: 101.0 * Protein: 1.6g
Ingredients 1 cup Splenda granulated no calorie sweetener 1 cup Splenda Brown sugar sweetener 1 stick butter 1/2 cup water 1/2 teasthingy vanilla extract 1/2 teasthingy baking soda 1-2 cups peanuts Directions In pot cook Splenda, brown sugar, water and butter. Cook until it reaches hard crack stage on a candy thermometer. Remove from stove. Mix in vanilla and baking soda. Then mix in peanuts. Turn out onto a buttered cookie sheet and let cool completely. Then break into 40-50 pieces.
Number of Servings: 45
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Post by froggi999 on Nov 3, 2009 8:23:32 GMT -5
Old-Fashioned Peanut Brittle Bon Appétit | November 1992
by Lisa Mayfield: Raleigh, North Carolina
Yield: Makes about 3 1/2 pounds
3 cups sugar 2 cups water 3/4 cup light corn syrup 3/4 cup dark corn syrup 4 cups coarsely chopped salted roasted peanuts 2 tablesthingys (1/4 stick) unsalted butter 1 tablesthingy baking soda 1 teasthingy vanilla extract
Butter 2 heavy large baking sheets. Stir first 4 ingredients in heavy large saucepan over medium heat until sugar dissolves. Increase heat to high and boil without stirring until candy thermometer registers 260°F., about 40 minutes. Reduce heat to medium-low. Mix in peanuts and butter and cook until thermometer registers 295°F., stirring constantly, about 15 minutes. Add baking soda and vanilla and stir briskly (mixture will foam up). Immediately pour out onto prepared baking sheets, dividing evenly. Spread out brittle as thinly as possible. Let stand until cold and hard.
Break brittle into pieces. Store in airtight containers at room temperature. (Can be prepared 1 month ahead.)
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Post by siinnderella on Nov 3, 2009 13:54:12 GMT -5
Salty Chocolate Peanut Butter Brittle
Ingredients: 4 unsalted matzo crackers 2 sticks (8 ounces) unsalted butter 1-1/4 cups sugar 1 teasthingy pure vanilla extract One 12-ounce bag chocolate chips 1 cup creamy peanut butter Coarse salt
Directions:Position a rack in the middle of the oven and preheat to 350°. Line a rimmed baking sheet with foil, covering the bottom and sides. Place a layer of matzo crackers on the sheet, breaking as needed to cover the surface; set aside.
In a heavy 2-quart saucepan, melt the butter over medium heat. Stir in the sugar and 2 tablesthingys water. Bring the mixture to a boil over medium-high heat and cook undisturbed until the caramel mixture is light golden and registers 255° on a candy thermometer, 5 to 7 minutes. Remove from the heat and let cool for 1 minute. Stir in the vanilla and quickly pour over the matzos, using a metal spatula to spread evenly. Bake for 8 minutes.
Remove the brittle from the oven and sprinkle with the chocolate chips. Bake just until the chocolate starts to melt, about 2 minutes, then spread the chocolate evenly and let the brittle cool for 5 minutes.
Meanwhile, melt the peanut butter in the saucepan over low heat; drizzle across the chocolate and, using the handle of a sthingy, swirl the chocolate and peanut butter. Sprinkle with salt.
Let the brittle cool for 1 hour, then refrigerate until set, at least 2 hours. Break into pieces to serve.
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Post by youngsteph1988 on Nov 3, 2009 19:48:55 GMT -5
Chocolate Chip Cookies***
1 cup shortening or 3/4 cup margarine 1 cup brown sugar, packed 1/2 cup sugar 1 tsp vanilla 2 eggs 2 cups flour, unsifted 1 tsp baking soda 1 tso salt 1 cup nuts, chopped (optional) 2 cups chocolate chips
Cream shortening, brown sugar, sugar and vanilla. Add eggs and beat well. Combine flour, baking soda and salt; add to creamed mixture. Stir in chocolate chips.
Drop by teasthingyful oto ungreased cookie sheet. Bake at 375 degrees for 8 - 10 minutes or until light brown.
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Post by youngsteph1988 on Nov 3, 2009 19:50:13 GMT -5
Recipe: Jalapeno Peanut Brittle****
1/4 C. plus 2 T. fresh jalapeno peppers, cleaned, finely chopped (no seeds and no white part) 1/4 C. light corn syrup 1 1/4 C. granulated sugar 1/2 C. raw peanuts 2 T. butter, divided 1/4 tsp. vanilla extract 1/4 tsp. almond extract 3 drops green food coloring 1/2 tsp. baking soda
Generously butter a 15 x 10-inch jellyroll pan. Set aside. In a skillet melt 1 tablesthingy of the butter; add jalapenos and peanuts, and cook over low heat until peppers are soft. In a saucepan, combine sugar and syrup and bring to a boil over medium heat. Add jalapenos and peanuts. Stir well, and cook until mixture reaches the soft crack stage on a candy thermometer. Remove from heat. Blend in remaining 1 tablesthingy butter, vanilla extract, almond extract and food coloring until well mixed. Sprinkle baking soda evenly over the cooked mixture and stir well. When foamy, pour immediately onto the prepared jellyroll pan. Spread out into a thin layer. Let cool on jellyroll pan until until brittle and cool enough to handle. Break into irregular pieces. Store in an airtight container. Yields 1/2 to 1 pound.
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Post by adog8t0 on Nov 3, 2009 20:11:44 GMT -5
Martha Stewart's Peanut Brittle
Ingredients: large stock pot with heavy/tight lid candy thermometer large mixing sthingy with long, metal handle and bowl 2 large cookie sheets already sprayed with a cooking spray like PAM 3 cups sugar 1 cup light corn syrup 1/2 cup water 4.5 cups roasted, salted peanuts (or any other nut) 4 TBSP unsalted butter 2 tsp vanilla 2 tsp baking soda
Let's cook!
1. Into pot, place sugar, corn syrup and water. Stir until well mixed. 2. Put lid onto pot, keeping in the condensation, and put on high heat 3. Occasionally swirl the pot to mix the contents, not taking off the lid 4. Heat for about 5 minutes - until it comes to a boil 5. Place candy thermometer on side of pot, with bottom of sensor at bottom of pot. 6. When it comes up to 230F (about 2 minutes), add in the peanuts. Stir them in using metal sthingy. 7. Keep stirring until mixture reaches 300F (about 20 minutes). Yes, your arm will get tired! 8. Once mixture reaches 300F, remove from heat 9. Stir in butter, vanilla and baking soda. Mixture will then foam up 10. Pour onto pans and spread as thin as possible. The thinner, the better. 11. Wait about 1 hour before cracking brittle into pieces
Advice - fill your cooking pot with water and let it sit overnight to dissolve the mixture off the sides of the pot.
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Post by stealth3si on Nov 3, 2009 22:11:13 GMT -5
Peanut Brittle Recipe
1 cup light corn syrup 1 cup granulated sugar 1 tablesthingy butter 1/4 teasthingy salt raw peanuts (however many you like) 1 heaping teasthingy baking soda
Put all the ingredients, except the peanuts and soda, in a deep sauce pan. Put on medium heat. stirring constantly until sugar dissolves. Add the peanuts. Stirring at all times, take mixture to 290 on a candy thermometer. Remove from heat and stir in one heaping teasthingy baking soda (make sure baking soda is fresh). Now pour out on a greased cookie sheet. do not tip cookie sheet to thin, peanut brittle is best when thick which makes it more airy.
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