Peanut Brittle - 100 Year Old Recipe - The Hillbilly Kitchen
Peanut Brittle Recipe 100 Year Old Recipe. In this video, I share my secret to peanut brittle that's super crunchy, but won't break your teeth. Watch this video to find out how.
I'll also share the secret to the best tasting peanut brittle that you ever ate in your life!
I the video when I was listing the ingredients at the beginning I mistakenly said baking powder use BAKING SODA not baking powder.
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Ingredients:
1 Cup sugar
1/2 Cup white corn syrup
1/4 Cup water
1 1/4 Cup raw peanuts
1/4 Teaspoon salt
1/2 Teaspoon vanilla
1 Teaspoon baking soda
1 Tablespoon butter
Make Your Own Soft Peanut Brittle (like the famous treat from The Davenport Hotel)
The Davenport, located in Spokane, Washington, is a stunning historic hotel that opened in 1914. In its turn of the century glory, it was known as the most modern hostelry in the United States,
Along with the echoes of nostalgia, The Davenport also carries some signature items that make it famous. One of these is their homemade soft peanut brittle. From the first time I tried it I was hooked.
Thus began my hunt for the recipe.
I've tried variations over the years and keep coming back to this one that I've adapted from an original I found in a Spokane cookbook.
Once you start making soft peanut brittle, be ready, people will ask you for it every year.
Find the recipe here:
How to Make Peanut Brittle | Allrecipes.com
Get the recipe for Mom's Best Peanut Brittle @
Watch how to make a top-rated peanut brittle recipe. Everything comes together quickly in this recipe, and the key is to have all your ingredients measured out and standing by in advance. See how it's done! In this video, you'll also discover tips for getting that toasty, caramelized flavor from your peanut brittle. Great for munching any time, it also makes an amazing food gift at Christmas time.
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Buttery Peanut Brittle, Old Fashioned Like Mamas - BEST Recipe - Step by Step - How to Cook Tutorial
Buttery Peanut Brittle, Old Fashioned Just Like Mamas - BEST Recipe Yet! Recipe Download:
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your Peanut Brittle taste like mama made it? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
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Peanut Brittle Recipe is in our Vol. 3 Cookbook
1/2 CUP BUTTER (SALTED ALWAYS IN ALL OF MY RECIPES)
1/2 CUP LIGHT CORN SYRUP
1 CUP GRANULATED SUGAR
1 HEAPING CUP RAW PEANUTS (SKINS ON)
1 TSP. VANILLA EXTRACT
1 1/2 TSP. BAKING SODA
In a large skillet or medium saucepan, melt butter on
low setting. While butter is melting, get out a medium
sheet pan and line it with aluminum foil. Once butter
is melted, pour enough butter on a lined pan (about 3
tbsp.) and spread it around to pour the cooked candy
on.
Now, add remaining ingredients (except vanilla) to
the saucepan with butter and cook until it is crack
stage. If you have a candy thermometer, you can use
the temp on it however, I think the best way to tell is
to use the sheet pan: once the candy forms strings on
the edge of a spoon, pour a little (a little, y'all) on the
buttered pan and once cooled, check to see if it is hard
like candy.
Once it successfully reaches the crack stage, add
baking soda and vanilla and stir well, then pour out
onto the buttered sheet pan.
CAUTION: Candy is very hot. Spread out thin with a
spatula and let cool completely, then break into small
pieces and store in a wide-mouth mason jar with a lid
or an air-tight container.
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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Professional Baker Teaches You How To Make NUT BRITTLE!
Chef Anna Olson is here to show you how to make the perfect Thanksgiving dessert - Nut Brittle! Follow along with the recipe below and you'll be in Nut Brittle heaven in no time!
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Ingredients
¼ cup (60 mL) water
1 ½ cup (340 g) sugar
½ cup (125 mL) white corn syrup
2 Tbsp (30 g) unsalted butter
1 tsp (5 g) baking soda
1 tsp (5 mL) vanilla extract
1 ½ cup (205 g) lightly toasted nuts, such as peanuts, cashews and/or pistachios
1 pinch coarse sea salt
Directions
1. Line a baking tray with parchment paper and lightly grease it. Ready all the ingredients before you start cooking the sugar.
2. Bring the water, sugar and corn syrup up to a boil over high heat and continue to boil, uncovered until it is a light amber colour and occasionally brushing down the sides of the pot with water. Remove the pot from the heat and immediately stir in the butter, baking soda and vanilla, taking care for the steam. Stir in the nuts and spread this on the prepared baking tray, spreading to disperse the nuts evenly. Sprinkle the brittle with sea salt and let cool completely to room temperature before cracking to eat or use as a dessert garnish.
3. The brittle will keep in an airtight container for up to a week.
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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