Over at My Wooden Spoon’s facebook page, Sue commented how she’s lost her delicious, oh so buttery, melt in your mouth crispy peanut brittle recipe and needs to find a one to replace it. She’s scoured the internet but nothing has come close to the one she lost.
So I’m asking you to dig around and share your favorite peanut brittle recipe in hopes of giving Sue a new one to add to her collection and pass on to friends and family.
What is YOUR peanut brittle recipe? Help a gal out won’t ya?! Share links or recipes in the comment section. Thanks guys!
This is the world’s best peanut brittle recipe. Oddly enough, it contains no butter, but the texture is perfect.
3 cups sugar
1/2 cup water
1 cup light corn syrup
3 cups raw peanuts
1 tsp. salt
2 tsp. baking soda
Cook syrup, sugar, and water over medium-high heat to 280ºF on candy thermometer. Add peanuts and salt and continue cooking to 300ºF on candy thermometer, then cook 3 more minutes. Remove from heat and stir in soda. Spread on greased cookie sheets. Cool and break into pieces.
THANK YOU THANK YOU THANK YOU for putting up a non-dairy recipe for brittle!
Peanut Brittle done in the Microwave (it’s the bomb!)
Prep: 5 min
Cook: 9 minute
Cooling: 1 hour
Total time: 1 hour 14 minutes
Ingredients:
1 cup sugar
½ cup light corn syrup
1 Tbsp butter
2 cups cocktail peanuts
1 tsp baking soda
1 tsp vanilla
4 squares Baker’s Semi-Sweet Baking Chocolate
¼ cup creamy peanut butter
1) Cover large baking sheet with Reynold’s Non-stick foil and set aside.
2) Cut another piece of Reynold’s Non-stick foil the size of baking sheet and set aside.
3) Mix sugar and corn syrup in large microwaveable bowl until moistened.
4) Microwave on High 5 minutes
5) Caution: use pot holders, as candy mixture gets very hot.
6) Stir in butter and peanuts.
7) Microwave an additional 3 to 4 minutes or until pale golden brown.
8) Add baking soda and vanilla (mixture will foam).
9) Immediately spread mixture as thinly as possible onto covered baking sheet.
10) Cover mixture with additional sheet of foil.
11) Using heavy bowl or cup, flatten mixture while hot to as thin as desired.
12) Cool completely
13) Microwave chocolate in 1-cup glass measuring cup on high 1 to 2 minutes.
14) Stir until chocolate is completely melted.
15) Stir in peanut butter until melted.
16) Dip half of peanut brittle pieces halfway into chocolate mixture, scarping back of brittle against edge of cup to remove excess chocolate.
17) Place on sheet of parchment paper. Refrigerate until chocolate is set.
Land o’ Lakes butter has a really good peanut brittle recipe on it’s website. I think it’s called “Golden Buttery Peanut Brittle” or something like that. I’ve used it several times. Turns out deliciously!
Poppy’s Peanut Brittle
INGREDIENTS:
1 Cup Sugar
1 Cup Dry Roasted Peanuts; Lightly Salted
1/2 Cup Light Corn Syrup
2 1/2 Tablespoons Butter
1 Teaspoon Vanilla
1 Teaspoon Baking Soda
DIRECTIONS:
Step 1
– In a large bowl, add peanuts, sugar and syrup. Mix well.
– Microwave for 6 minutes on High setting.
Step 2
– Add butter and vanilla. Stir well.
– Microwave for an additional 2 minutes on High
Step 3
– Add Baking Soda; STIR vigorously and rapidly; approximately
5 seconds.
– Quickly scrape onto a buttered cookie sheet.
– Gently shake cookie sheet to spread brittle to desired
thickness.
– Let cool, break into pieces.
* NOTE*
– Use an oven mitten or pot holder when handling the cooking
bowl. It gets very HOT!
If you like spicy things add some hot sauce or chili powder or cayenne when making peanut brittle I like it in the microwave recipe above add it in step 2.