MOM'S BEST PEANUT BRITTLE
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.
Provided by Amanda
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Time 55m
Yield 16
Number Of Ingredients 7
Steps:
- Grease a large cookie sheet. Set aside.
- 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.
- Remove from heat; immediately stir in butter 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.
Nutrition Facts : Calories 143.5 calories, Carbohydrate 22.3 g, Cholesterol 3.8 mg, Fat 6 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 132.2 mg, Sugar 15.6 g
PINE NUT BRITTLE
Categories Dessert Low Sodium Pine Nut Spring Vegan Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 12 pieces
Number Of Ingredients 4
Steps:
- Spray heavy large baking sheet with vegetable oil spray. Stir sugar and water in heavy small saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep golden, occasionally brushing down sides of pan with pastry brush dipped into water and swirling pan, about 7 minutes. Immediately pour out mixture onto prepared baking sheet, sprinkle with pine nuts.
- Working quickly and carefully (mixture is very hot and hardens fast), press tip of knife into edges of caramel sheet and gently stretch in all directions until caramel becomes thin and transparent. Cool completely. Break brittle into irregular large pieces. (Brittle can be prepared 3 days ahead. Store in airtight container at room temperature.)
POMEGRANTE PINE NUT BRITTLE
Steps:
- Grease a large baking sheet with nonstick cooking spray.
- Combine the pomegranate juice, sugar, corn syrup, and butter in a medium-size heavy saucepan. Cook over medium heat, swirling the pan occasionally, for about 12 minutes, or until the mixture registers 305°F on an instant-read thermometer and is caramel in color. Remove the pan from the heat and immediately (and very carefully) whisk in the pine nuts, salt, and baking soda. Pour the mixture onto the prepared baking sheet (the mixture will spread out on its own). Allow the brittle to cool completely; then break into pieces and enjoy. The brittle will keep for several days in an airtight tin if you live in an area with low humidity.
QUICK PEANUT BRITTLE
Break this salted peanut brittle into shards to decorate puds or give as a gift to a foodie friend. It will keep for several weeks in an airtight container
Provided by Liberty Mendez
Time 7m
Yield Makes 300g
Number Of Ingredients 3
Steps:
- Line a baking tray with baking parchment. Melt the sugar in a medium frying pan over a medium heat for 4-5 mins until caramelised - it should be a dark amber colour. Don't stir, as this causes the sugar to crystallise - instead, tilt the pan slowly so the sugar melts evenly.
- Add the peanuts, stir with a wooden spoon, then quickly and carefully tip onto the prepared tray. Immediately sprinkle over the sea salt flakes and leave to cool until set. Will keep for several weeks in an airtight container.
Nutrition Facts : Calories 96 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.4 milligram of sodium
BASIC BRITTLE
Brittle can be a showcase for a variety of ingredients, giving each homemade batch its owntexture and flavor. For recipes and inspiration, try one of our variations: Lemon and Almond Brittle, Pine Nut and Rosemary Brittle, Cashew and Cayenne Brittle, Pepita and Lavender Brittle, Coconut and Spice Brittle, Espresso and Walnut Brittle.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Yield Makes 1 sheet (about 9 by 11 inches)
Number Of Ingredients 4
Steps:
- Coat a 12-by-17-inch rimmed baking sheet withcooking spray. Bring sugar and corn syrup to a boil in a medium saucepan, stirring and brushing down sides with a wet pastry brush to prevent sugar crystals from forming, until sugar dissolves. Cook,swirling occasionally, until mixture just starts to turn golden around edge.
- Stir in mix-ins. Cook, stirring occasionally, until mixture is pale amber, about 8 minutes. Pour onto baking sheet without spreading. Let cool. Break into pieces.
PINE NUT AND ROSEMARY BRITTLE
Brittle can be a showcase for a variety of ingredients, giving each homemade batch its owntexture and flavor. For recipes and inspiration, try one of our variations.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Yield Makes 1 sheet (about 9 by 11 inches)
Number Of Ingredients 4
Steps:
- Coat a 12-by-17-inchrimmed baking sheet withcooking spray. Bring sugarand corn syrup to a boil in amedium saucepan, stirringand brushing down sides witha wet pastry brush to preventsugar crystals from forming,until sugar dissolves. Cook,swirling occasionally, untilmixture just starts to turn goldenaround edge.
- Stir in mix-ins. Cook, stirringoccasionally, until mixtureis pale amber, about8 minutes. Pour onto bakingsheet without spreading.Let cool. Break into pieces.
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- Scatter the pine nuts on the baking sheet and slide it in the oven just until the pine nuts are barely golden, 4 to 6 minutes. Transfer the pine nuts to a bowl and add the mixed seeds. Keep the baking sheet handy.
- In a heavy-bottomed saucepan over medium heat, combine the sugar and water and wait until the sugar dissolves.
- Add the butter and honey or corn syrup and stir until the butter melts. Carefully attach the sugar thermometer to the pan and bring to a boil. Continue to cook over medium heat, without stirring, until the mixture is a dark amber and reaches 349°F (176°C), 10 to 15 minutes. (It can feel like an eternity while you’re waiting for the mixture to reach this temperature, but keep in mind, once it goes over 284°F (140°C), it will shoot up pretty quickly. Consider yourself warned and be prepared to move swiftly when the moment arises. You may even want to pull the pan from the heat a couple degrees before 349°F as the residual heat will kick the temperature up even after it’s off the heat.)
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