Best Spicy Peanut Brittle Recipes

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SPICY MAPLE BACON PEANUT BRITTLE



Spicy Maple Bacon Peanut Brittle image

I wanted to come up with a "different" peanut brittle to give away for the holidays, and combined a few of my favorite things. Posting here for safekeeping!

Provided by Raquel Grinnell

Categories     Nuts

Time 40m

Yield 1 pan of brittle, 12-14 serving(s)

Number Of Ingredients 9

8 slices bacon
1 1/2 cups sugar
1/2 cup pure maple syrup
2 1/2 cups unsalted dry roasted peanuts (if salted, reduce salt to 1/4 teaspoon)
8 tablespoons unsalted butter (one stick)
3/4 teaspoon Old Bay Seasoning
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/2 teaspoon kosher salt

Steps:

  • Preheat oven to 400 degrees.
  • Place bacon on a rack over a cookie sheet and cook until crispy, about 15 minutes. Reserve bacon fat. The recipe calls for 8 tablespoons of butter (fat) - replace as much of butter as you have bacon fat. Once bacon is done, drain on paper towels and chop into bits.
  • Place the sugar and maple syrup in a large, heavy saucepan over high heat and stir with a wooden spoon until sugar begins to melt. Lower the heat to medium-high and keep stirring just until the sugar is melted. Stop stirring and watch for it to turn a medium caramel color. About 10 minutes total.
  • Stir in peanuts, and then bacon fat and butter. Then add Old Bay, cayenne and dry mustard. Allow peanuts to cook for about two minutes, stirring constantly. Stir in the bacon.
  • Turn the mixture out onto a sheet pan lined with parchment paper, and spread it evenly to the desired thickness with a wooden spoon or stiff rubber spatula. Sprinkle salt on top, while brittle is still warm.
  • Allow to cool completely--at least one hour--then break the brittle into pieces and store in an airtight container at room temperature. If your brittle isn't brittle enough to break into pieces, pop it in the freezer for 10 to 15 minutes, until it hardens enough to snap easily.

Nutrition Facts : Calories 393.4, Fat 24.8, SaturatedFat 7.6, Cholesterol 24, Sodium 123.4, Carbohydrate 41.1, Fiber 2.6, Sugar 32.9, Protein 5.7

SPICY PEANUT BRITTLE



Spicy Peanut Brittle image

If you like a little hot with your sweet than this is the candy for you. Peanut brittle with a little spice added and all made in microwave so super simple.

Provided by Karrie Massotti

Categories     Candy

Time 15m

Yield 1 lb

Number Of Ingredients 8

1 1/4 cups dry roasted salted peanuts (Note, I have used unsalted and still tastes good but lower in sodium)
1 1/2 teaspoons hot pepper sauce
1/4 teaspoon allspice
1 cup sugar
1/2 cup light corn syrup
1 teaspoon butter
1 1/2 teaspoons baking soda
1 teaspoon vanilla

Steps:

  • Coat a cookie sheet with cooking spray.
  • Also spray a metal spatula (and yes it matters, goo will stick to all others and make it impossible to work with)
  • set aside cookie sheet and spatula.
  • In a large bowl, mix the peanuts, hot pepper sauce and allspice
  • Put sugar and corn syrup into a large glass microwavable bowl.
  • Stir mixture - will be very thick but will change when heated.
  • Microwave, uncovered on high for 4 minutes.
  • stir again.
  • add in spicy peanut mixture.
  • stir until blended.
  • Return to microwave and cook on high 4-5 minutes longer.
  • Stir in butter.
  • Microwave 45 seconds.
  • Very quickly add in baking soda and vanilla and stir. It will foam and the color witl lighten.
  • Immediately pour into prepared pan and spread as thin as possible with prepared spatula.
  • Cool, break into pieces (put in bag and use hammer to smash is easiest).

Nutrition Facts : Calories 2962.8, Fat 145, SaturatedFat 22, Cholesterol 10.1, Sodium 4512.5, Carbohydrate 392.9, Fiber 22.8, Sugar 257.9, Protein 67.2

GAYLE'S SPICY PEANUT BRITTLE



Gayle's Spicy Peanut Brittle image

I was experimenting with some ideas that I had for making candy for my holiday baskets, and came up with this twist on peanut brittle. I loved it, and found it so addicting, that I had to send it all home with my stepdaughter.

Provided by dawnie2u

Categories     Candy

Time 15m

Yield 12 serving(s)

Number Of Ingredients 9

2 cups sugar
1 cup light Karo syrup
1 cup water
2 cups raw peanuts
1/4 teaspoon salt
1/2 teaspoon vanilla
1 tablespoon butter
1 tablespoon baking soda
1 teaspoon ground cayenne pepper

Steps:

  • In a large heavy pan combine: sugar, Karo Syrup and water.
  • Boil this mixture until it reaches 238 degrees on a candy thermometer.
  • Then add raw peanuts. 1/4 tsp salt. Continue to cook, stirring frequently.
  • Continue cooking and stirring until thermometer reaches 290 degrees - hard crack - remove from the burner and add: vanilla and butter.
  • Quickly stir together and add: baking soda and cayenne.
  • Mix well and, working quickly, pour onto buttered cookie sheet. Use two if you want it super thin. Spread quickly and let cool.
  • Break into pieces and store in airtight tin or canister.
  • Gnote: I have doubled this recipe but mostly I make a batch and a half as it fits in the pan better when boiling up.
  • I have made this with cashews and other nuts, too. Good stuff and not hard on the teeth!

Nutrition Facts : Calories 356.9, Fat 13, SaturatedFat 2.3, Cholesterol 2.5, Sodium 390.8, Carbohydrate 59.2, Fiber 2.1, Sugar 41.9, Protein 6.3

BUTTERMILK SHERBET WITH SPICY PEANUT BRITTLE



Buttermilk Sherbet with Spicy Peanut Brittle image

Provided by Food Network

Categories     dessert

Time 51m

Yield 6 to 8 servings

Number Of Ingredients 15

2 cups water
1 cup sugar
2 cups buttermilk
1/4 teaspoon vanilla extract
Vegetable oil
1/2 cup water
2 cups sugar
1/4 teaspoon cream of tartar
1 cup light corn syrup
1 teaspoon cinnamon
1 teaspoon toasted, ground ancho chile pepper
1 teaspoon ground cumin
2 tablespoons unsalted butter
2 cups roasted, salted peanuts
1 teaspoon baking soda

Steps:

  • Make the sherbet:
  • Combine the sugar and water in a saucepan and bring to a boil. Let cool slightly, then whisk in the buttermilk and vanilla. Refrigerate until cold, then freeze in an ice cream machine.
  • Using vegetable oil, generously oil a sheet pan (preferably one with sides), at least 11 by 17 inches. In a heavy saucepan, big enough to accommodate the additional ingredients, combine the water, sugar, cream of tartar, and corn syrup and bring to a boil over medium heat. Using a candy thermometer, boil the mixture until it reaches 350 degrees F. Remove from the heat and, working quickly, whisk in the spices. Stir in the butter, peanuts, and baking soda. Pour the mixture onto the oiled pan and spread it out a bit with a wooden spoon, to about 1/4 to 1/2-inch thickness. Don't spread it too thinly. Let harden, uncovered, in a cool place, 30 to 45 minutes. (To wash the saucepan, soak it overnight). Using your hands, break the brittle into pieces. Store in an airtight container. Serve with scoops of sherbet.

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