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Peanut brittle

Peanut brittle

Peanut brittle

Peanut brittle is a wonderful thing to remember for this time of year. My mother always has a batch cooking, and she bakes a miniature version of it for the kids to take to school. It's a fun treat that reminds me of a time when life was much simpler.

Peanut

This sweet and salty peanut brittle has the perfect crunch and sheen. With a little patience, you'll have a delicious brittle to serve to party guests or as an edible gift around the holidays.

Remove pan from heat. Stir in peanuts. Immediately pour peanut mixture onto buttered baking sheet. Quickly spread mixture to 1/2 inch thick using an oiled metal spatula. Let cool completely, about 15 minutes. Break brittle into pieces. Brittle can be stored in an airtight container, up to 2 weeks. (Source: www.marthastewart.com)A picture of salty-sweet perfection, brittle is surprisingly easy to make. Serve it alongside coffee or tea for dessert, and save any leftovers for snacking. Peanuts make a classic brittle, but you can substitute cashews or almonds instead. (Source:ww.marthastewart.com)))

It was great the first time and the second time it would not brown and just hardened like sugared peanuts. Don't know why! (Source: www.marthastewart.com This was the closest thing to my granma's recipe that I could find. Making this took me back to days when I was standing on a chair next to her at the stove making peanut brittle. Great recipe! I used a cast iron skillet (just like my granma used) to make it and it didn't take the full 10 minutes for the mixture to turn amber. Absolute perfection 💜 (Source:www.marthastewart.com wEasy to make. Once the brittle mixture starts to thicken and is amber colored work fast, add the peanuts and put into the greased cookie sheet. If you find you are not fast enough and it gets stuck in the pan, you can save your pan by soaking in water. It will dissolve the sugar mixture again. That will take time though. As easy a candy you can make without a candy thermometer as I can imagine. (Source:ww.marthastewart.com)))

This is a wonderful peanut brittle that is easy to make and wows everyone! Have all the ingredients for this recipe measured out and ready. This recipe requires that you react quickly. You do not have time to measure ingredients in between steps. (Source: www.allrecipes.com ONE YEAR FOR CHRISTMAS I GAVE ALL OUR NEIGHBORS PEANUT BRITTLE, ONLY I ADDED A COUPLE DROPS OF MINT EXTRACT. IT WASN'T 10 MINUTES AND ALL THE MEN SENT THEIR WIVES OVER FOR THE RECIPE. WOW, WISH I COULD REMEMBER JUST HOW MUCH MINT I USED, WILL HAVE TO EXPERIMENT AGAIN. HOPE YOU DO, I THINK YOU WILL LIKE ITS UNIQUE TASTE. (Source:www.marthastewart.com wIn a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads. (Source:ww.allrecipes.com)))

Wow! For those of you who put in 2 cups of peanuts, you must really like a lot of nuts! I put in about 1 & 1/4 cups and stopped there. I didn't even attempt the fork idea. I kept my cookie sheet warm in the oven while the candy was cooking. When I poured the mixture onto the warm pan, it stayed soft long enough for me to then tilt the pan to spread the candy out. Read More (Source: www.allrecipes.com Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces. (Source:www.allrecipes.com))

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Wow! For those of you who put in 2 cups of peanuts, you must really like a lot of nuts! I put in about 1 & 1/4 cups and stopped there. I didn't even attempt the fork idea. I kept my cookie sheet warm in the oven while the candy was cooking. When I poured the mixture onto the warm pan, it stayed soft long enough for me to then tilt the pan to spread the candy out. Read More

This is my first time making candy, and it was awesome!! I added the teaspoon of vanilla as suggested, and almost 2 cups of peanuts. The only thing I would do differently is less peanuts. My sis-in-law liked the extra peanuts. So of course, I think it depends on what you like more, the candy or the peanuts. Very easy. By the way, have a pot of BOILING water that you can place your utensils in immediately to help with clean up. Read More (Source: www.allrecipes.com This is my first time making candy, and it was awesome!! I added the teaspoon of vanilla as suggested, and almost 2 cups of peanuts. The only thing I would do differently is less peanuts. My sis-in-law liked the extra peanuts. So of course, I think it depends on what you like more, the candy or the peanuts. Very easy. By the way, have a pot of BOILING water that you can place your utensils in immediately to help with clean up. Read More (Source:www.allrecipes.com wFabulous! This stuff tastes just wonderful, and was very easy to make with very little cleanup afterwards. Since I live in a country where corn syrup is not available, I had to substitute light molasses for the corn syrup, which worked just fine. A couple of suggestions--even though the amount of liquid is originally not very large, be sure you use a large pot since the extremely hot, sticky mixture foams up to many time its original size when the butter and baking soda are added. Also, don't dump out the mixture onto the cookie sheet in just one place and expect you'll be able to spread the peanuts around evenly afterwards--you'll crush all the bubbles. A better tactic would be to pour the mixture out onto the cookie sheet in a circular pattern so the peanuts are evenly distributed to begin with, then tilt the pan to get the liquid spread evenly. Read More (Source:ww.allrecipes.com)))

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