peanut brittle

This recipe for homemade peanut brittle is a buttery, crispy confection loaded with roasted peanuts. Break the brittle into bite sized pieces and serve for a simple yet satisfying dessert, or package up your peanut candy for gift giving.

Peanut Brittle

sugar

corn syrup

salt

water

butter

peanuts

baking soda

Line a sheet pan with parchment paper or a nonstick baking mat.

Place the sugar, corn syrup, salt and water in a large, deep pan. Clip a candy thermometer to the side of the pan.&nbsp;

Cook over medium heat, stirring constantly, until sugar is dissolved and the mixture comes to a boil. This takes about 6-7 minutes.

Add the butter to the pan. Continue to cook, stirring occasionally, until a candy thermometer registers 280 degrees F. This takes about 15 minutes.

Add the peanuts to the pot and cook for an additional 10 minutes, stirring constantly, or until a candy thermometer registers 305 degrees F.&nbsp;

Remove the pot from the heat and stir in the baking soda.&nbsp;

Pour the peanut mixture evenly onto the sheet pans. Spread to a 1/4 inch layer.

Cool, then break into pieces and serve.

Peanut Brittle is a classic candy recipe that is the perfect combo of sweet and salty!

Karo® Light Corn or Dark Corn Syrup

roasted, peanuts

sea salt

Line a 15 X 10-inch baking sheet with parchment paper and coat lightly with nonstick spray, or alternately you can use a silicone mat. Also coat an off-set spatula with nonstick spray for easy spreading. Set aside.

Combine syrup, sugar, water and butter in a heavy 3-quart saucepan over medium heat. Stir frequently, until the sugar dissolves and the mixture comes to a boil.

Once boiling, continue to cook without stirring until temperature reaches 280°F on a candy thermometer.

Gradually stir in peanuts, stirring until temperature reaches 300°F. Remove the pan from the heat and stir in the baking soda. Mixture will foam slightly and become lighter in color.

Immediately pour the mixture onto the prepared cookie sheet. With the off-set spatula, spread the mixture evenly to edges. Sprinkle with flaked sea salt, if desired.

This classic peanut brittle recipe is easy to make, full of buttery peanut flavor, and is great for packaging up as holiday gifts.

(60 ml) water

(200 g) granulated sugar

(170 g) light corn syrup

(146 g) unsalted dry-roasted peanuts

unsalted butter,

vanilla extract

Have all the ingredients measured and set out...

Have all the ingredients measured and set out before you begin!

Grease a large baking sheet with butter or...

Grease a large baking sheet with butter or nonstick spray. Set aside.

In a medium-sized heavy bottom pot, stir together...

In a medium-sized heavy bottom pot, stir together the water, sugar, corn syrup, and salt. Cook over medium heat until the mixture comes to a boil. 

Boil without stirring for about 5 minutes until...

Boil without stirring for about 5 minutes until it reaches 238°F on a candy thermometer. 

Add the peanuts and cook for 2 to...

Add the peanuts and cook for 2 to 3 more minutes, stirring constantly, until it reaches 300°F on a candy thermometer. The mixture will be golden brown.

Remove from heat and immediately stir in the...

Remove from heat and immediately stir in the butter, baking soda, and vanilla. 

Immediately pour the mixture onto the prepared baking...

Immediately pour the mixture onto the prepared baking sheet. Spread it with the back of a wooden spoon until it's the desired thickness and even. 

Let cool 10 minutes or until hardened. Break...

Let cool 10 minutes or until hardened. Break into pieces, using a large spoon. 

Store in an airtight container or plastic freezer...

Store in an airtight container or plastic freezer bag. The brittle will keep for up to 2 months stored in a dark, dry place that stays fairly cool. 

https://mediavine-res.cloudinary.com/video/upload/ibvnk0h35ugdqxe9emyt.mp4

Peanut Brittle is a sweet, crunchy, toffee-like candy filled with roasted peanuts. This is the perfect treat to gift or just have out during the holidays. No one will be able to stop snacking on this hard sweet candy!

butter (cubed)

vanilla

Line a 10x15 inch baking pan (or larger) with parchment paper and set aside.

Place sugar, syrup, and water in a 2 quart with candy thermometer attached and bring to a boil over medium heat. Slowly stir in the butter a little at a time. Let the mixture boil, stirring occasionally. 

When mixture reaches 250 degrees* (when you drop a little of it into cold water it forms pliable strands), add the peanuts. Stir constantly for 5-7 more minutes until mixture reaches 300 degrees*. Remove from heat.

Add the vanilla and baking soda and stir until evenly combined. Pour onto parchment lined baking sheet and quickly spread evenly.

Let cool and set.

Hold the brittle up at and angle and then give it a good wack with a mallet or back of a spoon. Break it up into various size pieces.

Store in an airtight container for up to a month.

For best results, I recommend reading through the whole recipe and watching the recipe video (below the instructions) before beginning.

sugar ((200 grams))

corn syrup ((120 milliliters))

lightly salted dry roasted peanuts ((155 grams))

Tablespoons unsalted butter

Lightly and evenly grease a jelly roll pan with butter and set aside (keep nearby).

Measure out your butter, peanuts, baking soda, and vanilla extract. Set these aside but keep them nearby. It’s important to have these ready before you begin as once your candy reaches the necessary temperature you will need to move quickly.

Combine sugar, water, corn syrup, and salt in a medium-sized, heavy-bottomed saucepan and stir occasionally, using a damp pastry brush to wipe any sugar crystals from the side of the pot, over medium heat. Continue to cook until sugar is dissolved and mixture comes to a boil. This will take time (10 minutes +), don't rush the process by turning up your heat or you will ruin your brittle.

Once mixture is boiling, attach your candy thermometer (make sure the bottom of the thermometer isn’t touching the bottom of the pot!) and stir occasionally until temperature reaches 250°F (121°C).

Add peanuts and stir continuously until mixture reaches 305°F (151°C)

Remove from heat and immediately add butter, baking soda, and vanilla. Stir well until butter is melted and mixture is well-combined.

Pour into prepared jelly roll pan and use 2 forks to pull the brittle apart and to help spread evenly (careful, the pan gets very hot very quickly! If you need to move it be sure to use an oven mitt).

Allow to cool for at least an hour before breaking into pieces and enjoying.

https://www.youtube.com/watch?v=k2OEzpenDp0

Sweet & salty, snappy old-fashioned Peanut Brittle! 

↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ 

Printable Recipe: https://sugarspunrun.com/peanut-brittle-recipe/

Ingredients
1 cup granulated sugar 200g
1/2 cup light corn syrup 120ml
1/4 cup water
1/4 teaspoon salt
1 cup lightly salted dry roasted peanuts 155g
2 Tablespoons unsalted butter cubed (softened preferred) plus additional for greasing pan
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon baking soda

Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
TOOLS
Candy Thermometer this is mine, (Affiliate Link) https://amzn.to/2DUH8y6
Pastry brush

Instructions
1.  00:30  Lightly and evenly grease a jelly roll pan with butter and set aside (keep nearby).

2.  01:01  Measure out your butter, peanuts, baking soda, and vanilla extract. Set these aside but keep them nearby. It’s important to have these ready before you begin as once your candy reaches the necessary temperature you will need to move quickly.
Combine sugar, water, corn syrup, and salt in a medium-sized saucepan and stir occasionally, using a damp pastry brush to wipe any sugar crystals from the side of the pot, over medium heat. 

3.  01:47  Continue to cook until sugar is dissolved and mixture comes to a boil. This will take some time, don't rush the process by turning up your heat or you will ruin your brittle.

4.  02:21  Once mixture is boiling, attach your candy thermometer (make sure the bottom of the thermometer isn’t touching the bottom of the pot!) and stir occasionally until temperature reaches 250°F (121°C).

5.  02:40  Add peanuts and stir continuously until mixture reaches 305°F (151°C)

6.  02:54  Remove from heat and immediately add butter, baking soda, and vanilla. Stir well until butter is melted and mixture is well-combined.

7.  03:14  Pour into prepared jelly roll pan and use 2 forks to pull the brittle apart and to help spread evenly (careful the pan gets very hot!).
Allow to cool for at least an hour before breaking into pieces and enjoying.
Notes
Store peanut brittle in an airtight container (for best results use wax or parchment paper to divide pieces as they may stick together) in a dry place, but not in the refrigerator. Peanut Brittle will keep up to 2 months.

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How to Make Peanut Brittle

You&#039;ll love this sweet and salty crunchy peanut brittle.

butter (room temp,

Line two a large baking sheet with parchment paper, measure out two cups of peanuts and a teaspoon of baking soda. Combine the sugar, water, salt, and corn syrup in a medium-sized pot then stir to combine and place over medium high heat. Clip your candy thermometer in so it does not touch the bottom the bottom of the pot.

Allow to the mixture to come to a boil while stirring occasionally then add the butter and continue stirring.

Once the mixture reaches 280F, add the peanuts in while stirring constantly until the thermometer reads 305F. Remove from heat, stir in the baking soda then immediately dump onto your parchment lined baking sheet and quickly spread out using a spatula. Your brittle should be thinner than the peanuts embedded in it.

Allow brittle to cool for about 10 minutes before breaking into pieces.

This easy Keto Peanut Brittle is our take on the classic candy found at fetes, fairs and markets. Our version is sugar-free, yet still crunchy and delicious!

Keto Peanut Brittle - Sugar Free Candy

Roasted & Salted Peanuts

Butter

Swerve

Vanilla Essence

Line a cookie sheet with parchment paper and evenly spread out the peanuts.

Place the butter, swerve and vanilla essence in a small saucepan over medium-high heat.

Cook the mixture to caramel stage, it should be a deep brown color. Note that under cooking the caramel will leave your brittle grainy.

Pour the caramel over the peanuts and leave to cool completely, around 30-50 minutes.

Break the cooled brittle into pieces and serve.

This recipe for Microwave Peanut Brittle is delicious!&nbsp;

Microwave Peanut Brittle

white sugar

Spray a baking sheet generously.  Combine sugar, corn syrup and salt in a 3 quart microwave bowl.  Stir in peanuts and microwave on high until light brown. (About 9 to 10 minutes.) Microwaves vary so you will have to watch the timing.

Stir twice while cooking.(This gets very hot, so be careful not to get burned and I use a glass casserole dish. Don’t use tupperware. It will melt.)   Stir in remaining ingredients.  Mixture should be light and foamy.  Quickly spread as thin as possible on greased baking sheet.  Let cool and break into pieces. Makes about 1 pound of peanut brittle

This easy peanut brittle is a no-fuss recipe made quickly in the microwave that will look like you spent all day working on it. It's a classic cold-weather treat that's perfect for snacking or gifting!

nutmeg

cinnamon

salted butter

Spray a small baking sheet generously with cooking spray, then set aside.

In a small bowl, add nutmeg, cinnamon, and baking soda, then set aside.

In a large microwave-safe bowl, add granulated sugar and light corn syrup. Use a spatula to stir until combined. Mixture will be very sticky and difficult to stir near the end; this is okay.

Microwave sugar syrup mixture on HIGH for 4 minutes, then stir. Return bowl to microwave and heat for another 3 to 5 minutes or until mixture turns a light golden color. Be careful not to overheat; a dark brown hue means the sugar has burned.

Remove bowl from microwave and quickly begin to add the following ingredients: vanilla, butter, the prepared spices from step 1, and the peanuts. Stir mixture so that all the ingredients are combined. Mixture will lighten and may rise or appear "fluffy.”

Spray rim of bowl with more cooking spray, then pour brittle mixture on the prepared baking sheet. Working quickly, use a spatula or a spoon to smooth the peanut brittle out in a layer roughly the same thickness as the peanuts.

Let peanut brittle cool and harden for at least 1 hour. Once cooled and firm, use your hands to break the brittle into sizes of your choice (usually 2x2 inch in size)

https://embed.mediavine.com/videos/quwidwctf28clc2sysuq

Microwave peanut brittle is an easy 15 minute candy perfect for the holidays. It's a family favorite recipe at every Christmas!

light corn syrup + 2 Tbsp

In a glass 1.5 qt casserole or mixing...

In a glass 1.5 qt casserole or mixing bowl, stir the corn syrup and granulated sugar together and microwave for 3.5 minutes. Stir in the peanuts and microwave for 3 more minutes until light brown. Add the butter and vanilla to the mixture and stir until well combined. Microwave for an additional 1.5 minutes.

You will need to work quickly for the...

You will need to work quickly for the next step, so be sure to have your buttered cookie sheet ready to go. Add the baking soda to the mixture and gently stir until light and foamy. Quickly pour the foamy mixture onto the greased cookie sheet.

Do NOT use a spoon to spread the...

Do NOT use a spoon to spread the mixture around. Instead, gently rotate the pan to spread the mixture around until it is about 1/2 inch thick. Work quickly, because it will began hardening very fast.

Let the peanut brittle cool for at least...

Let the peanut brittle cool for at least 1/2 hour or until it is hard and smooth to the touch. When it is cooled, break the candy into small pieces and store in an air-tight container.

https://mediavine-res.cloudinary.com/video/upload/xp8tadpgjhbhzxs8fuem.mp4

Microwave peanut brittle is an easy 15 minute candy recipe perfect for the holidays. It’s a family favorite sweet at every Christmas!

The easiest Peanut Brittle recipe you'll ever make! This version is made in the microwave and it's practically foolproof. It's made with basic ingredients and everyone is sure to love it! It has a perfectly crips texture and an irresistible nutty, caramel-like flavor.

Tbsp butter

tsp vanilla extract

tsp baking soda

For directions visit allrecipes.com.

My Grandma&#x27;s old-fashioned Peanut Brittle recipe is so easy to make on the stovetop with just six simple ingredients and roasted peanuts.

soda

Line a sheet pan with parchment paper. Set aside.

Measure out peanuts, butter, baking soda and vanilla and have them ready.

Add sugar, and water to a medium saucepan and stir well. Stir in corn syrup. Cook mixture over medium heat (don’t be tempted to turn the heat up!), stirring occasionally, until it comes to a gentle boil.

Attach your candy thermometer to the edge of the pot, and make sure it is submerged in the liquid, but not touching the bottom of the pot. Cook, stirring occasionally until temperature reaches 250°F (121°C).

Add the peanuts and stir the mixture constantly until the candy thermometer temperature reaches 300 degrees F.

Remove mixture from heat and immediately stir in butter, baking soda and vanilla. The mixture will foam and change texture.

Carefully pour the hot mixture onto the prepared pan and use a knife or spoon to quickly (and carefully!) spread the mixture into an even layer.

Allow to cool completely (at least 30 minute) before breaking apart and eating.

Store the completely cooled peanut brittle in an airtight container.

https://content.jwplatform.com/videos/RvKAg3Jf.mp4

This easy homemade Peanut Brittle is an old-fashioned sweet, hard candy made on the stovetop with six simple ingredients and roasted peanuts.  It’s a family favorite during the holidays but can be enjoyed any time of year!

Great, classic recipe for Peanut Brittle.

salt (if you use raw peanuts)

Spray a rimmed cookie sheet with nonstick spray.

Combine sugar, water and syrup in a medium-large saucepan. Stir to combine. Bring to a boil and cook at medium heat slowly to the soft ball stage (245 degrees F. on a candy thermometer), stirring gently every so often. Add 2 cups of peanuts and salt (if using). Continue to cook and stir until the thermometer registers 300 degrees F. Add baking soda. Stir to blend and continue to cook until golden brown (just a minute or so more). Remove from heat and stir to combine.

Pour the hot mixture onto the prepared pan and spread it out as much as you can with a wooden spoon. Cool completely, and then break into pieces.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1473653562/zxb1mlzpd5ftfsbpd8cy.mp4

This Peanut Brittle recipe is easy to make with these step-by-step instructions.  It's the perfect classic Peanut Brittle to gift to others or add to holiday treat platters.

unsalted butter

Line a large baking sheet with aluminum foil and spray it with nonstick cooking spray. Set aside.

In large microwave safe glass bowl, stir together the sugar and corn syrup.

Microwave the mixture for 4 minutes. The sugar will boil. Carefully add the peanuts and butter and use a heatproof utensil to stir to combine.

Return the bowl to the microwave and cook for an additional 3 to 5 minutes - or until caramel colored. The mixture will need to reach between 300 and 310°F - the hard crack stage.

Remove from the microwave and add the vanilla and baking soda and stir quickly to combine. The mixture will foam up. Stir just enough to get all the baking soda combined, but don&#39;t over stir. The bubbles/foam is what give the brittle the lighter honeycomb texture and stirring too much will work all those out of the mixture.

Quickly and carefully pour the mixture onto the prepared pan. Use a silicone spatula sprayed with nonstick cooking spray to spread the brittle evenly. Allow to cool completely before breaking into pieces. Store in an airtight container.

Palanqueta is a sweet and crunchy treat made of peanuts and caramel. Try making this quick and easy recipe with the addition of amaranth for a deliciously satisfying&nbsp;dessert!

Palenqueta

vegan butter (0.05)

water (0.01)

cane sugar (0.08)

lime juice (0.09)

amaranth (0.15)

vanilla (0.21)

Line a baking dish with parchment paper. Or, grease a large springform pan (or a few smaller ones) with vegan butter. Set aside.

Add water, cane sugar, and lime juice to a saucepan. Simmer over medium until it is slightly thickened, about 6-7 minutes.

Mix in peanuts and continue cooking, stirring constantly, until both the peanuts and syrup are a golden-brown color, about 15-20 minutes. At this point, stir in the amaranth and vanilla.

Working quickly, transfer the mixture into the baking dish or springform pans. Using a buttered spatula or spoon, press the mixture down evenly into a thin layer.

Leave it to sit for 5 minutes, then slice into bars while still warm. If you&rsquo;ve used small springform pans, slicing isn&rsquo;t necessary.

Let the palanquetas cool completely while uncovered, then serve immediately or transfer to an airtight container for storage. Happy eating!

https://www.youtube.com/watch?v=J-zCysHbqbg

&#128203; FULL RECIPE 
https://brokebankvegan.com/palanqueta/

Palanqueta is a sweet, salty, and crunchy treat made with peanuts and caramel. Try this quick and easy recipe from the comfort of your home!

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Welcome to Broke Bank Vegan! We make Mexican food cheap, easy, and vegan. Learn how to turn simple ingredients into big, bold, and flavorful dishes.

#palanqueta #peanutcandy #mexican

Easy Palanqueta Recipe (Mexican Peanut Brittle)

Homemade Fah Sung Thong (Peanut and Sesame Brittle) lightly spiced with chili flakes and five-spice powder. They are fresh, light, and crunchy.(Makes 40 pieces)

Fah Sung Thong (Peanut and Sesame Brittle)

peanuts ((8 oz/225 grams))

five-spice powder

½ tsp red pepper flakes

sesame seeds ((toasted) (35 grams))

sugar ((220 grams))

tbsp vinegar

water ((80 milliliters))

Place peanuts in a single layer and roast in a 350°F (180°C) oven for about 13 to 15 minutes until lightly browned. Remove and immediately toss with salt and five-spice powder. Set aside and allow it to cool.

Line a 10 in x 6½ in pan with parchment paper (please see recipe notes below).  Sprinkle half the sesame seeds and all the nuts over base of tin. Sprinkle the red chili flakes on the top. Set aside.

In a small saucepan, combine sugar, vinegar, and water. Stir over low heat until sugar dissolves. This should take about 3 minutes. Bring to a boil. Cover and allow it to continue boiling for approximately 16 minutes or until sugar turns a light amber color or is between 300°F (149°C) and 310°F (154°C). Turn off heat.

Pour melted sugar over peanuts and sesame seeds. Sprinkle the remaining sesame seeds evenly on the top.

After about 5 minutes cut candy into rectangles before it cools completely.

Homemade peanut brittle is a crunchy old-fashioned hard candy brimming with roasted peanuts, butter, and sweet vanilla. Baking soda produces a fine foam, which gives the peanut brittle a perfectly delicate crunch.

homemade peanut brittle

tbsp (1/2 oz) unsalted butter,

(200 grams) granulated sugar

(2 oz) water

(170 grams) corn syrup

(8 oz) raw blanched peanuts

tsp fine salt

Butter a rimmed baking sheet and offset spatula; set both aside.

Combine sugar and water in a heavy saucepan over medium-low heat. Cook, occasionally stirring, until sugar is dissolved.

Add corn syrup and increase heat to high. Continue to cook without stirring until the mixture reaches 239°F (115°C).

Add peanuts and cook, stirring constantly to prevent burning, until syrup reaches 311°F (155°F). Remove from heat and stir in butter, vanilla and salt. Sprinkle baking soda over top and stir until fully combined.

Pour mixture onto prepared sheet pan and, working quickly, use the buttered offset spatula to spread about 1/4-inch thick. Let sit at room temperature to cool completely. Break into pieces and store in an airtight container or plastic ziptop bag.

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