Slow Cooker Peanut Brittle Candy Recipe 43

Steps:

• Put the peanuts in the bottom of a 4-quart slow cooker. Layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips and then the almond bark. Set the temperature on low and cook for 3 hours. Do not stir the mixture. After 3 hours, stir the mixture with a wooden spoon until smooth. Drop the candy into cupcake pan liners using about 2 tablespoons per liner. Allow the candy to cool completely before removing the cupcake liners.

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.

Steps:

• 1. Drop the 4 tablespoons of butter into your crockpot. Add the sugar and the corn syrup on top of the butter. Pour in the vanilla. Cover your crockpot and turn to high for one hour. Line 2 cookie sheets with parchment paper or release foil. After an hour,stir well to mix everything around.
• 2. Add the baking soda. It will sizzle and make fun noises. Your sugar mixture will be kind of milky yellow and the sugar might still look granulated. Cover again and cook on high for another 30 minutes. Check and stir in nuts. Cover and cook again for another 15-30 minutes.
• 3. Or until the sugar mixture is brown and looks the color of peanut brittle. Or a payday candy bar nugent. Using oven mitts,carefully pour half of the pot onto each cookie sheet and spread out with a spatula. It will be lumpy because of the nuts. Let cool at room temperature for about an hour. Then tear into pieces.

Steps:

• Use a bit of butter to grease a baking sheet, preferably one with a low rim. Combine sugar and 2 tablespoons water in a heavy skillet and turn heat to medium. Stir until smooth, then cook, adjusting heat so that mixture bubbles steadily. Stir occasionally until mixture turns golden brown (which it may do rather suddenly).
• Stir in the peanuts and a large pinch of salt, if desired. Pour mixture onto greased baking sheet and spread out. Cool for about a half-hour, then break into pieces. (You can score brittle with a knife when it has solidified slightly but not yet turned hard; that way, it will break into even squares.) Store in a covered container for up to two weeks.

Steps:

• Layer peanuts, chocolate chips, unsweetened chocolate, and white bark (in the order listed) in a 4- or 5-quart slow cooker.
• Cover and cook on Low, without removing the lid, for 3 hours. Turn off and cool slightly, about 10 minutes.
• Drop chocolate mixture by teaspoonfuls onto pieces of waxed paper. Let sit until thoroughly cool, about 1 hour.