Posted by sherry on December 01, 2000 at 22:59:45:
In Reply to: Peanut brittle posted by Karla on December 01, 2000 at 22:39:36:
: In search of an easy peanut brittle receipe.
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Stove Top Peanut Brittle
(needed) 3 quart heavy sauce pan, candy thermometer, wood spoon with long handle, 11 x 17 cookie sheet.
2-cups sugar
1-cup lite corn syrup. (KARO)
1/2-cup water
1-cup or 2 cups butter
2-cups raw peanuts
1-teaspoon baking soda
Blend sugar, syrup, & water in a 3 qt. sauce pan. Cook to about 230 degrees. Add butter.
At 280 degrees, add peanuts.
At 305 degrees, add soda. Blend well, very quickly, to a creamy color. Immediately pour into cookie sheet because it starts setting up. Let cool and crack.
Bill Blake
Weiser, Idaho.
Microwave Peanut Brittle
1 cup raw peanuts
1 cup sugar
1/2 cup white corn syrup
1/8 tsp. salt
1 tsp. oleo (margarine)
1 tsp. vanilla
1 tsp. baking soda.
In a 11/2 qt. casserole, stir together peanuts, sugar, syrup and salt. Cook 4 min on high in microwave, turn and cook 4 min more. If you have a carrousel, just cook 8 min Take out, add oleo and vanilla, stirring well. Cook 2 min longer. Take out, set next to a greased baking sheet or two layers of foil. Working quickly, add baking soda and stir until light and foamy. Pour onto sheet, spread out thinly. When cool, break in pieces. Makes one pound. Hints: Use a casserole or some dish with a handle. Because you have to work fast, have the foil or sheet ready before you start. This recipe has never failed for me.
Joann's Favorite Microwave Peanut Brittle
Thought you might like to have my favorite Peanut Brittle recipe. It only takes 10 minutes to fix and I have had alot of good reports from it. I make this recipe around Christmas time and hand it out as gifts.
1 cup sugar
1/2 cup white corn syrup
1 cup raw spanish peanuts
1/2 teaspoon salt
In a 1-1/2 quart casserole, stir together the above. Microwave on High for 4 minutes
Stir well after 4 minutes and microwave for another 4 minutes.
Add 1 teaspoon of butter & 1 teaspoon vanilla extract. Microwave on High for 2 minutes.
Peanuts will be lightly browned and syrup very hot.
Add 1 teaspoon baking soda and gently stir until light and foamy. Pour mixture onto a lightly greased cookie sheet. Let cool 1 hour. When cool, break into small pieces and store in an air-tight container*.
*DO NO USE A PLASTIC CONTAINER
This will make the peanut brittle sticky.
Enjoy
Joann Ragsdale
Shelbyville, Indiana
Microwave Peanut Brittle
1 cup sugar
1/2 cup light corn syrup
1 cup peanuts (or cashews, almonds)*
1 Tbsp butter (or margarine)
1 teaspoon vanilla
1 teaspoon baking soda
Combine sugar and corn syrup in 1 1/2 to 2 quart microwave-safe bowl. Heat on high for four (4) minutes, stirring after two (2) minutes. Meanwhile, grease a large cookie sheet, set aside. Stir nuts into sugar mixture. Heat on high three (3) to five )5) minutes or until light brown. Stir in butter and vanilla until blended. Microwave one (1 to three (3) minutes longer or until syrup is bubbly and golden. Add baking soda, stirring until frothy. Pour candy mixture onto cookie sheet. Let stand until cool. Break apart in small pieces. Store in airtight container.
* unsalted may also be used
From: Star Magazine, circa 1985
Peanut Brittle from The New Magic of Microwave Cookbook
2 cups sugar
1 cup light corn syrup
1 cup water
2 cups shelled un-roasted peanuts
1/4 tsp. salt
1 tsp. butter or margarine
1 tsp. baking soda
Combine sugar, corn syrup and water in 2-quart bowl. Microwave 18 to 20 minutes on HIGH , or until a small amount dropped into very cold water forms a soft boil (240 degrees). Stir in peanuts and salt. Microwave 7 to 9 minutes on HIGH, or until a small amount dropped in very cold water separates into hard, brittle threads (290 degrees). Immediately stir in butter and soda. Mix well. Spread evenly and thinly on large buttered cookie sheet. Cool, lifting occasionally with spatula to prevent sticking. Break into pieces when cool. NOTE: Do not use (leave) candy thermometer in microwave oven.
Helen Germann
Grampa Freethys Favorite Brittle
2 cups brown sugar
3 tbsp butter
1/2 cup water
1/2 cup molassas
2 tsp cider vinegar
1/4 tsp. salt
2 cups peanuts
Combine and stir well, cook till the string stage (hard ball) stage and pour onto a greased large platter. Cool well and break into smaller pieces then enjoy. Yours truly Brenda Harvey (Freethy)
Barbara's Favorite Peanut Brittle Recipe
2 cups sugar
1 cup corn syrup (white)
1/2 cup water
2 tsp baking soda
1 Tbsp. butter (or margarine)
2 cups RAW peanuts
METHOD
Boil sugar,corn syrup, water and salt in a 4 qt.pan until mixture spins
thread.Add peanuts and stir until golden brown. Add butter and turn off
heat. Add soda and stir quickly until foamy. Pour on a greased cookie
sheet. Turn over before cool. When brittle, hit it gently to break into
pieces and store in tightly sealed containers....enjoy!!