Southern Living Peanut Brittle Food

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MIXED NUT BRITTLE RECIPE



Mixed Nut Brittle Recipe image

Nut brittle is easy to make, travels well, and actually improves in flavor with age, making it the ideal treat to give as a gift or to fill your own candy dish at home. Some trace the history of peanut brittle to a resourceful Southern housewife who, in the late 1800s, added roasted peanuts and baking soda to a failed batch of taffy, creating brittle instead. Whatever its origins are, nut brittle became a much-loved holiday tradition, not only for its tempting flavor but also for how easy it is to prepare, even for a novice candymaker. Brittle that's made with peanuts grew even more popular in the 1900s as farmers in Virginia and Georgia increased their production of the nut. We added that other Southern powerhouse-pecans-to this version, as well as a handful or two of cashews and whole almonds for a tasty change of pace.

Provided by Nancie McDermott

Categories     Candy

Time 1h30m

Yield 2 pounds

Number Of Ingredients 10

2 1/4 cups granulated sugar
1/2 cup water
1/2 cup light corn syrup
1/2 teaspoon fine sea salt
6 tablespoons butter, cut into pieces, plus more for baking sheet
2 cups mixed nuts (such as toasted pecan halves; lightly salted, toasted pistachios; lightly salted, toasted almonds; cashews; or pumpkin seeds)
1 cup salted, dry-roasted peanuts
2 teaspoons baking soda
1 1/2 teaspoons vanilla extract
2 teaspoons flaky finishing salt (such as fleur de sel)

Steps:

  • Rub an 18- x 13-inch baking sheet lightly with butter, or coat with cooking spray. Set aside.
  • Stir together sugar, water, corn syrup, and fine sea salt in a heavy, 2-quart saucepan; attach a candy thermometer to side of pan. Place pan over medium-high, and cook, occasionally stirring gently with a wooden spoon, until sugar dissolves and mixture boils. Once sugar syrup is clear and thickened, cook, undisturbed, until the thermometer reaches 230˚F to 235˚F (soft-ball stage), 5 to 7 minutes.
  • Stir in butter, and continue cooking over medium-high, stirring occasionally, until butter melts, syrup starts to caramelize, and the thermometer reaches 300˚F to 305˚F (hard-crack stage), 6 to 8 minutes. Immediately remove pan from heat; working very quickly, vigorously stir in the mixed nuts and peanuts just until completely coated in caramelized syrup.
  • Immediately stir in baking soda and vanilla. Once the baking soda hits the hot, caramelized syrup, it will lighten and start to get foamy. As soon as ingredients are combined, pour hot candy onto prepared baking sheet. Using the back of a wooden spoon, quickly and gently spread mixture, pushing into a fairly thin layer that covers most of baking sheet. (A few holes are fine. It doesn't need to be a solid sheet of candy.) Quickly sprinkle entire surface with flaky finishing salt. Let stand until brittle hardens, about 1 hour. Break into pieces. Store brittle in an airtight container or a ziplock plastic bag for up to 2 weeks.

SOUTHERN LIVING PEANUT BRITTLE



Southern Living Peanut Brittle image

Make and share this Southern Living Peanut Brittle recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Candy

Time 40m

Yield 15 pieces

Number Of Ingredients 7

1/2 cup raw peanuts
1 cup sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1 tablespoon butter or 1 tablespoon margarine
1 teaspoon baking soda
1 teaspoon vanilla

Steps:

  • Combine peanuts, sugar, corn syrup and salt.
  • Cook over low heat, stirring gently until sugar dissolves.
  • Cook, stirring occasionally to hard crack stage (300°F).
  • Stir in butter, soda and vanilla.
  • Pour onto a buttered baking sheet.
  • When cool, break into pieces.

PEANUT BRITTLE



Peanut Brittle image

Make and share this Peanut Brittle recipe from Food.com.

Provided by KittyKitty

Categories     Candy

Time 1h

Yield 1 pound

Number Of Ingredients 7

1 1/2 cups raw peanuts
1 cup sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1 tablespoon butter
1 teaspoon baking soda
1 teaspoon vanilla extract

Steps:

  • Combine peanuts, sugar, corn syrup, and salt in Dutch oven.
  • Cook over low heat, stirring gently until sugar dissolves.
  • Cover and cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan.
  • Uncover and cook, stirring occasionally, to hard crack stage (300F).
  • Stir in butter, soda, and vanilla.
  • Pour into buttered 15-x10-x1 inch jellyroll pan, spreading thinly.
  • Let cool.
  • Break into pieces.

Nutrition Facts : Calories 2612.2, Fat 119.7, SaturatedFat 22.3, Cholesterol 30.5, Sodium 2067.2, Carbohydrate 366.8, Fiber 18.6, Sugar 254.7, Protein 56.6

EASY!!! THE BEST PEANUT BRITTLE



Easy!!! the Best Peanut Brittle image

Make and share this Easy!!! the Best Peanut Brittle recipe from Food.com.

Provided by barberbabe

Categories     Candy

Time 19m

Yield 2-4 serving(s)

Number Of Ingredients 5

1 cup white sugar
1/2 cup clear Karo syrup
1/2 cup water
1 cup peanuts
1 tablespoon butter

Steps:

  • In a 4 cup Pyrex glass measuring cup mix the sugar Karo syrup and water-cook for 9 minutes.
  • When done use pot holder and stir in peanuts(or you favorite kind).
  • Stir in butter.
  • Immediately pour onto greased cookie sheet( I use spray oil), spread quickly it gets thick fast.
  • Let cool and viola! Break up into pieces and enjoy.

Nutrition Facts : Calories 1069.6, Fat 41.7, SaturatedFat 8.6, Cholesterol 15.3, Sodium 56.8, Carbohydrate 170.7, Fiber 6.2, Sugar 123.2, Protein 18.9

PEANUT BRITTLE



Peanut Brittle image

The best and lightest peanut brittle I've ever had. This is my MIL's recipe that she got from her Mom.... simply the best!

Provided by LiisaN

Categories     Candy

Time 15m

Yield 1 batch of brittle, 8 serving(s)

Number Of Ingredients 5

2 cups sugar
1 cup light Karo syrup
1/2 teaspoon salt
2 cups raw Spanish peanuts
1 teaspoon baking soda

Steps:

  • Stir together the sugar, karo syrup and salt until it comes to a a rolling boil.
  • Add the raw peanuts.
  • Boil, stirring constantly until the syrup is light brown.
  • Remove from heat.
  • Add the baking soda and keep stirring.
  • Pour onto buttered large cookie pans. - Don't spread mixture out..just shake pan to get mixture to even out a bit...by doing this..you won't have tough candy.
  • Cool and break into pieces.

Nutrition Facts : Calories 521.1, Fat 18.1, SaturatedFat 2.5, Sodium 335.7, Carbohydrate 88.6, Fiber 3.1, Sugar 62.8, Protein 9.4

PEANUT BRITTLE



Peanut Brittle image

My dad found this recipe in 1994 and began making this every year, batch after batch, after batch. He thought I was crazy for asking him to copy the recipe out for me (I wanted HIS handwriting) but he did it. He made this such a special memory for our entire family. It's easy, made in microwave and soooo very good. I lost my dad to cancer in 2008 and now my eldest son is wanting to take on the tradition. Here's to you Daddy.

Provided by CindiJ

Categories     Candy

Time 25m

Yield 1 pound

Number Of Ingredients 6

1 cup sugar
1/2 cup white corn syrup
1 cup dry roasted salted peanut
1 teaspoon butter
1 teaspoon vanilla
1 teaspoon baking soda

Steps:

  • In 2 quart microwave safe bowl stir together the sugar & corn syrup.
  • Microwave on high for 4 minutes. Stir in peanuts and microwave on high for another 4 minutes. Add butter & vanilla, stirring well. Microwave on high for additional 2 minutes.
  • Stir in baking soda until light and foamy.
  • Quickly pour mixture onto a lightly greased cookie sheet or slab marble. Let cool for 1 hour - break into pieces and store in tight container.

Nutrition Facts : Calories 2631.3, Fat 117, SaturatedFat 18.1, Cholesterol 10.1, Sodium 3247.2, Carbohydrate 380.3, Fiber 18.2, Sugar 255.3, Protein 53.8

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