Old Fashioned Peanut Brittle Recipes

Steps:

• Butter a large baking pan; set aside. Combine peanuts, sugar, and corn syrup in a medium saucepan. Set over medium-high heat, and bring to a boil, stirring constantly.
• Insert a candy thermometer. Continue boiling, without stirring, until temperature registers 295 degrees, about 6 minutes. When sugar begins to brown, stir nuts gently to ensure even cooking. Remove saucepan from heat, and stir in the butter and baking soda; the mixture will begin to foam up, so mix quickly. Pour onto the prepared baking pan.
• As soon as candy is cool enough to handle, use your fingers to stretch the brittle as thinly as possible over the baking pan. Allow the brittle to cool completely, about 45 minutes, then break into bite-size pieces.

Steps:

• 1. Butter two heavy, large baking sheets.
• 2. Stir ingredients from Step One in heavy, large saucepan over medium heat until sugar dissolves. DO NOT RUSH!
• 3. Increase heat to high and boil without stirring until candy thermometer registers 260 degrees F. This should take about 40 minutes. DO NOT RUSH!
• 4. Reduce heat to medium-low. Mix in Step Two ingredients. Stirring steadily.
• 5. Continue to stir steadily and cook until candy thermometer registers 295 degrees F. This should take about 15 minutes. DO NOT RUSH!
• 6. When stirring with wooden spoon, lift up spoon. You should get a long string from spoon to pan. Lift string out of pan and dip in ice water from Step Three. It should crackle which tells you the consistency is correct to proceed.
• 7. Add Ingredients from Step Four to mixture. Stir briskly. Mixture will foam up.
• 8. Immediately pour out onto prepared baking sheets, dividing evenly, and spreading out as thinly as possible.
• 9. Let stand until cold and hard.
• 10. Break into pieces. Store in airtight container at room temperature.

Steps:

• 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.)

Steps:

• in a 3 qt saucepan combine sugar, corn syrup and water. Cook over low heat, stirring occasionally until sugar is dissolved and mixture comes to a full boil 20-30 minutes.
• add butter, continue cooking stirring occasionally until candy thermometer reaches 280*F (138*C) or small amount of mixture dropped into ice water forms pliable strand (80-90) minutes.
• stir in peanuts, continue cooking stirring occasionally until candy thermometer reaches 305*F (152*C) or small amount of mixture dropped into ice water forms brittle strands (12-14minutes).
• remove from heat, stir in baking soda. pour mixture onto 2 buttered cookie sheets. spread about 1/4in thick. cool completely, break into pieces.
• Enjoy.

Steps:

• Use heavy skillet with a tight lid to boil sugar, water, and karo (400*F.) until it spins a thread 1 foot long. Add raw spanish peanuts and vanilla. Stir gently until peanuts crack or pop. Stir until light beige, not gold or tan. Remove from heat. Add 2 scant teaspoons baking soda. Stir quickly and pour onto greased cookie sheet.