PEANUT BRITTLE, A Favorite Christmas Treat An Easy 7 Ingredient Recipe
PEANUT BRITTLE, A Favorite Holiday or Christmas Treat, this Easy 7 Ingredient Peanut Brittle Recipe is a old family from my husband's side of the family.
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How To Make Classic Peanut Brittle
Get the complete recipe:
To make peanut brittle, first grease a baking sheet or pan with cooking spray or butter and set the pan aside.
Combine sugar, light corn syrup, and salt in a medium-size heavy saucepan, and cook over medium heat, stirring constantly, until the mixture starts to boil. Use a brush dipped in warm water to wash down any crystals that may have formed on the sides of the pan.
Boil, without stirring, for 5 minutes or until a candy thermometer reaches 310 degrees. (Note to editors: Do not show a temperature on the thermometer.)
The mixture should be a golden color at this point. (Note to editors: do not include the part where we dip the metal spoon into the mixture.)
Add dry-roasted or shelled raw peanuts and cook 1 to 2 minutes, stirring until all of the peanuts are coated. (The mixture should now be golden brown.)
Remove from the heat, and stir in softened butter, baking soda, and vanilla. Don't
over-stir this mixture. Once you stir in the baking soda, it will foam up. Immediately pour it in a thin layer onto the greased baking sheet and spreading the mixture with a spatula or wooden spoon. You need to pour and spread it while it's still foamy because that's what gives the brittle its airy texture. Try to distribute the nuts as evenly as you can. .
Let it stand about 5 minutes or until hardened.
After it's hardened and is completely cool, break the brittle into pieces.
Step-by-step instructions for making this candy favorite. Get the complete recipe at MyRecipes.com
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ingredients
1/4 kilo skinless peanut
1 tbsp oil
1/4 kilo brown sugar
1 tbsp margarine
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Perfect Peanut Brittle How-To
If you like making handmade holiday gifts to share with friends, here's an idea that always gets rave reviews...it's peanut brittle! It's surprisingly easy to make and requires just a few ingredients.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Recipe of the Day: Trisha's Peanut Brittle | Trisha's Southern Kitchen | Food Network
Trisha makes her father's favorite peanut brittle for holiday gift-giving.
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Country star Trisha Yearwood shows off her Southern hospitality as she puts together meals with friends and family. Whether it's for a family reunion or a party for her band-mate, her easy recipes always have a story to tell.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Peanut Brittle
Recipe courtesy of Trisha Yearwood
Total: 1 hr
Active: 5 min
Yield: 3 pounds
Level: Intermediate
Ingredients
1 tablespoon vanilla extract
1 tablespoon baking soda
1 tablespoon salt
3/4 cup (1 1/2 sticks) butter
3 cups sugar
1 cup light corn syrup
3 cups shelled raw peanuts
Directions
Measure the vanilla into a small bowl and set aside. Combine the baking soda and salt in another small bowl and set aside. Butter 1 cookie sheet with sides or jelly roll pan liberally with 1/2 stick of the butter. Set aside.
Combine the sugar, corn syrup and 1/2 cup water in a large saucepan. Bring the mixture to a boil, attach a candy thermometer and cook over medium-high heat until the syrup spins a thread when poured from a spoon or reaches 240 degrees F on the thermometer. Stir in the peanuts and continue cooking and stirring until the candy becomes golden brown or reaches 300 degrees F.
Remove from the heat immediately and quickly add the remaining 1 stick butter and the vanilla, baking soda and salt. Stir only until the butter melts, and then quickly pour the brittle onto the cookie sheet, spreading the mixture thinly. When the brittle has completely cooled, break the candy into pieces and store in a tightly covered container.
Recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008
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Recipe of the Day: Trisha's Peanut Brittle | Trisha's Southern Kitchen | Food Network
Peanut Brittle!
She's explosive!