GRANDMA'S CHRISTMAS BRITTLE
Whenever my grandmother was in the kitchen, everything had to be "just so" to guarantee her time-tested results. Watching her make this brittle is one of my favorite memories, and I'm glad I can pass on this delicious recipe.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2-1/2 pounds.
Number Of Ingredients 9
Steps:
- Grease two baking sheets and keep warm in a 200° oven. In a large saucepan, combine the sugar, corn syrup and 1 cup water. Cook over medium heat, stirring constantly, until a candy thermometer reaches 240° (soft-ball stage). Stir in butter, salt and peanuts. Continue heating, stirring constantly, until the mixture reaches 300°., Meanwhile, combine the baking soda, 1 teaspoon water and vanilla. Remove saucepan from the heat. Stir in baking soda mixture. Quickly pour half the mixture over each baking sheet. Spread with a buttered metal spatula to a 1/4-in. thickness. Cool. Break into pieces. Store in an airtight container.
Nutrition Facts : Calories 292 calories, Fat 14g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 247mg sodium, Carbohydrate 41g carbohydrate (34g sugars, Fiber 2g fiber), Protein 5g protein.
GRANDMA'S PEANUT BRITTLE
Make and share this Grandma's Peanut Brittle recipe from Food.com.
Provided by Stacey Dee
Categories Candy
Time 30m
Yield 30 serving(s)
Number Of Ingredients 5
Steps:
- In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, vanilla 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 hardens when dropped in water.
- Remove from heat; immediately stir in baking soda.
- Pour immediately onto cookie sheet.
- Lift and pull peanut mixture( I do this with 2 forks) into rectangle about 14x12 inches.
- Let cool.
- Snap candy into pieces.
PEANUT BRITTLE
A picture of salty-sweet perfection, brittle is surprisingly easy to make. Serve it alongside coffee or tea for dessert, and save any leftovers for snacking. Peanuts make a classic brittle, but you can substitute cashews or almonds instead.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 35m
Number Of Ingredients 5
Steps:
- 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.
- 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.
GRANDMA W'S PEANUT BRITTLE
I always loved peanut brittle, but never could make it. So when I inherited my Grandma's recipe box, I found this recipe, in her handwriting. It was a great find!
Provided by Megan Stewart @GSMegan
Categories Candies
Number Of Ingredients 6
Steps:
- Combine sugar, corn syrup and water. Come to a boil, to 270 degrees. Add peanuts and butter, cook to 300 degrees, stirring often. Take off stove and add baking soda. Spread on buttered pan as thin as possible.
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