Peanut Brittle

Hi Ya'll,
 
Am 77 years old and today made my first batch of Peanut Brittle using your "Traditional Peanut Brittle" recipe and wanted to tell you it turned out perfect.  Thank you so much.
 
Carter Eggen
101 Candlewood Village
Frankston,  TX  75763

Buy Spanish Peanuts here...

Traditional Peanut Brittle
A traditional holiday classic

2 cups sugar
1 cup light corn syrup
1 cup water
2 cups raw Spanish peanuts
1/2 tsp. salt
2 Tbsp. butter
2 tsp. baking soda

Heat and stir sugar, syrup and water in a heavy 3-quart saucepan until the sugar dissolves. Add salt. Cook over medium heat to soft ball stage (234 degrees). Add peanuts at 250 degrees. Cook to hard crack stage (290 degrees), stirring often. Remove from heat.

Quickly, stir in butter and soda. Beat to a froth for a few seconds. Pour at once onto 2 well-buttered 15-1/2x10-1/2x1-inch pans, spreading with spatula. If desired, cool slightly and pull with forks to stretch thin. Break up when cold.

Yield: About 1-1/2 pounds of peanut brittle.




            
read on more peanut facts


Peanut Brittle Recipe


Original Message-----
Subject: peanut brittle, of course!

This is a very simple recipe from my husband's family. what makes it so delicious is how light and airy it is and not at all sticky. You achieve this by adding the soda after you take it off the heat.

1 cup light corn syrup
1 cup granulated sugar
1 tablespoon butter
1/4 teaspoon salt
raw
peanuts
(however many you like)
1 heaping teaspoon baking soda

put all the ingredients, except the peanuts and soda, in a deep sauce pan. Put on medium heat. stirring constantly until sugar dissolves. Now add the peanuts. Stirring at all times, take mixture to 290 on a candy thermometer. Remove from heat and stir in one heaping teaspoon baking soda (make sure baking soda is fresh). Now pour out on a greased cookie sheet. do not tip cookie sheet to thin, this peanut brittle is best when thick which makes it more airy.

Ginny - Bradonton, Florida

     *     *     *     *     *     *     *     *    *     *     *     *
Hello,
I've been considering making brittle for several years.   I decided to
look online for a recipe.  The recipe from Ginny in Florida is perfect!
  I got excellent candy from the first batch!!

Thanks
Catherine  in Davis, CA

If you have a recipe that you would like to share with us, please drop us a note. Thank you!

To: The Nut Factory:

                Thank you so much! I lost my recipe for peanut brittle and found yours on the internet. This was the same recipe as the one I had and makes the very best peanut brittle.I just could not remember the temperatures on the recipe.
                I made a batch last night using fresh shelled Pecans and WOW what a treat. The taste of this Pecan brittle is out of this world.I don't know if you have tried this yet but if not please do.
        Terry D
        Naples Fl.

 

Nougat Centers

A traditional candy core


2 cups white sugar
1 cup water
1 cups light corn syrup
2 cups raw Spanish peanuts
1/2 tsp. salt
2 Tbsp. butter
2 tsp. baking soda


Heat and stir sugar, syrup and water in a heavy 3-quart saucepan until the sugar dissolves. Add salt. Cook over medium heat to soft ball stage (234 degrees). Add peanuts at 250 degrees. Cook to hard crack stage (290 degrees), stirring often. Remove from heat.

Quickly, stir in butter and soda. Beat to a froth for a few seconds. Pour at once onto 2 well-buttered 15-1/2x10-1/2x1-inch pans, spreading with spatula. If desired, cool slightly and pull with forks to stretch thin. Break up when cold.

Yield: About 1-1/2 pounds of peanut brittle.

 

 



            
read on more peanut facts


Peanut Brittle Recipe


Original Message-----
Subject: peanut brittle, of course!

This is a very simple recipe from my husband's family. what makes it so delicious is how light and airy it is and not at all sticky. You achieve this by adding the soda after you take it off the heat.

1 cup light corn syrup
1 cup granulated sugar
1 tablespoon butter
1/4 teaspoon salt
raw
peanuts
(however many you like)
1 heaping teaspoon baking soda

put all the ingredients, except the peanuts and soda, in a deep sauce pan. Put on medium heat. stirring constantly until sugar dissolves. Now add the peanuts. Stirring at all times, take mixture to 290 on a candy thermometer. Remove from heat and stir in one heaping teaspoon baking soda (make sure baking soda is fresh). Now pour out on a greased cookie sheet. do not tip cookie sheet to thin, this peanut brittle is best when thick which makes it more airy.

Ginny - Bradonton, Florida

     *     *     *     *     *     *     *     *    *     *     *     *
Hello,
I've been considering making brittle for several years.   I decided to
look online for a recipe.  The recipe from Ginny in Florida is perfect!
  I got excellent candy from the first batch!!

Thanks
Catherine  in Davis, CA

If you have a recipe that you would like to share with us, please drop us a note. Thank you!

To: The Nut Factory:

                Thank you so much! I lost my recipe for peanut brittle and found yours on the internet. This was the same recipe as the one I had and makes the very best peanut brittle.I just could not remember the temperatures on the recipe.
                I made a batch last night using fresh shelled Pecans and WOW what a treat. The taste of this Pecan brittle is out of this world.I don't know if you have tried this yet but if not please do.
        Terry D
        Naples Fl.