Peanut Brittle Recipe She Wears Many Hats

Peanut Brittle Recipe That Takes Just 30 Minutes To Make

Stir in corn syrup. Cook mixture over medium heat (don't be tempted to turn the heat up!), stirring occasionally, until it comes to a gentle boil. Cook until temperature reaches 250F. Stir in peanuts. Add peanuts and stir the mixture constantly until the candy thermometer temperature reaches 300 degrees F.

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When the sugar comes to a boil (about 6 to 7 minutes) add the sliced butter. Stir to combine. Let the mixture come back up to a boil until it reaches 280°F. Then stir in the peanuts. Continue boiling the mixture until the candy thermometer reads 300°F (this is called the hard crack stage).

Peanut Brittle Recipe She Wears Many Hats

In a large, heavy bottomed pan, combine the sugar, corn syrup, water, and salt and bring to a boil over medium heat, stirring occasionally. Continue to cook, stirring frequently until the temperature reaches 280°F on a candy thermometer (affiliate link).

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Gather all of your ingredients and measure them into bowls before starting. Add the granulated sugar, light corn syrup, and water to a large, heavy bottomed saucepan set over medium heat. Cook, stirring occasionally, until the mixture begins to boil. Cook the mixture until it reaches 270F on a candy thermometer.

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Add the peanuts and stir constantly until the candy reaches 305F. Remove from heat - Remove the candy from the heat and add the remaining ingredients. Stir until the butter is fully melted and combined. Spread it out - Pour the candy into your prepared pan and spread it out using two forks.

Prepare a baking sheet by lining it with aluminum foil and spraying the

Instructions. Generously coat a half-sheet pan (or two quarter sheet pans) with butter. Combine 2 cups (400g) sugar, ½ cup (165g) light corn syrup, ½ cup (165g) dark corn syrup, ½ cup water and ¼ teaspoon salt in a saucepan. Cook over medium heat, stirring, until sugar has dissolved, about 5 minutes.

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Set aside. Combine sugar, corn syrup, and water in 3-qt saucepan. Heat over medium heat, stirring occasionally, until mixture comes to a full boil. Add butter. Continue cooking 15-25 minutes until candy thermometer registers 280 degrees F. Continue stirring occasionally.

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Place sugar, syrup, and water in a 2 quart with candy thermometer attached and bring to a boil over medium heat. Slowly stir in the butter a little at a time. Let mixture boil, stirring occasionally. When mixture reaches 250 degrees (when you drop a little of it into cold water it forms pliable strands), add the peanuts.

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Grease a large baking sheet with some butter, or line with parchment paper, or silicone baking mat. Reserve the 2 tablespoons softened butter for recipe. In a medium saucepan combine the sugar, water, salt, and corn syrup. Cook over medium heat until sugar dissolves and mixture starts to boil.

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Line a jelly roll pan with parchment paper. Melt butter in a saucepan over medium heat. Stir sugar and salt with melted butter to dissolve completely. Remove saucepan from heat, add peanuts, and stir to coat completely; immediately pour onto prepared pan and spread into an even layer. Refrigerate until brittle, at least 30 minutes.

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Melt the sugar, corn syrup, and butter: Place the sugar, corn syrup, butter, and water in a medium saucepan at least 3 quarts in size (in order to accommodate the boiling mixture after adding the baking soda). Attach a candy thermometer to the side (if using).

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Cook: 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.

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Butter bottom and sides of a rimmed 18 by 13-inch baking sheet. Also butter the bottom of large spoon and set close by (you'll use this later for spreading brittle). Preheat oven to 200 degrees. Once preheated place baking sheet in oven, turn oven off and let baking sheet stay warm in oven.

Pin on Cooking

Butter 2 large baking sheets. Butter sides of a heavy 3 quart pan, combine sugar, corn syrup, and water . Clip candy thermometer to side of pan and cook till mixture reaches 275* (about 15 minutes). Reduce heat to medium and add 2 tbls butter stirring just until melted. Add peanuts and cook and stir for 5 more minutes until candy starts to turn.

Peanut Brittle

Line a rimmed baking sheet with foil and grease with nonstick cooking spray. Stir together the sugar, corn syrup and 1/2 cup water in a medium saucepan fitted with a candy/deep-fry thermometer.

Peanut Brittle Recipe

2) Grease a large baking sheet with nonstick spray or line it with a silicone mat. 3) Cook the water, sugar, corn syrup, and salt in a heavy bottom pot over medium heat until it begins to boil. 4) Insert a candy thermometer and boil without stirring until the mixture reaches the soft ball stage, 238°F.