Real Peanut Brittle
Real Peanut Brittle

Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, real peanut brittle. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Real Peanut Brittle is one of the most well liked of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Real Peanut Brittle is something that I have loved my entire life.

Peanut Brittle is one of the best holiday treats and is so easy to make yourself! It tastes wonderful made fresh and is a great gift for family and friends. Old-Fashioned Homemade Peanut Brittle is a crispy, crunchy homemade candy loaded with Old-Fashioned Homemade Peanut Brittle.

To begin with this recipe, we have to first prepare a few ingredients. You can have real peanut brittle using 9 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Real Peanut Brittle:
  1. Take 12 oz Raw spanish peanuts, shelled
  2. Take 1 1/2 cup sugar
  3. Make ready 1 cup Light corn syrup
  4. Get 1 cup water
  5. Take 3 tbsp butter
  6. Prepare 1 1/2 tsp baking soda
  7. Make ready 1/2 tsp salt
  8. Take 1 tsp vanilla extract
  9. Prepare 1 tsp water

Place on wax paper, and let harden. Get the recipe for Microwave Peanut Brittle. This recipe for homemade peanut brittle is a buttery, crispy confection loaded with roasted peanuts. Break the brittle into bite sized pieces and serve for a simple yet satisfying dessert.

Steps to make Real Peanut Brittle:
  1. Add the sugar, water and corn syrup together in a 2 or 3 qt saucepan. Attach your candy thermometer. I like mine right next to the handle - you'll see why later. Place over high heat. Stir occasionally USING A WOODEN SPOON! Plastic spatulas will melt later and metal will get too hot to handle. Use wood! The temperature will pause here for a while as the water boils out.
  2. While the sugar mixture boils, mix together the baking soda and salt in a small bowl. Mix together the teaspoon of water and vanilla in a separate bowl. Do not mix these two together yet, but keep a spoon nearby for mixing. Put these right next to the stovetop, within arms reach of the sugar mixture, which you should continue to stir occasionally.
  3. While the water continues to boil out is a good time to prep for the ending. You'll need two cookie sheets, liberally buttered, or two silpats. Put them right next to each other and in an easy place to reach. You've gotta be able to pour this mixture up quickly at the end. Don't forget to occasionally stir your sugar mixture.
  4. Continue stirring the mixture occasionally. When all the water has boiled away the temperature will start to creep upward again. When the temperature hits 240°F, toss in the butter and peanuts. The temp will drop quite a bit when you do this but it'll recover quickly. From this point forward you MUST STIR CONSTANTLY! All those peanuts are going to make the mixture much harder to stir and you'll probably have to hold your thermometer in place, but do your best. I like to put an oven mitt on my left hand, grip the pot handle for stability, and use my fingers to wedge the thermometer in place at the same time, leaving my right hand free to stir CONSTANTLY.
  5. Our target temp for the ending is 300°F. As we're stirring constantly and approaching that number, look around make sure everything is in place. We should have two small bowls right next to us, one with the soda/salt mix, one with the liquids. There should be a spoon there for mixing them together. Also close by should be our two pans for the finished candy.
  6. When you're almost done, somewhere around 290°F, stop stirring just long enough to pour water/vanilla bowl into the soda/salt bowl and quickly stir them together. Mix thoroughly but quickly cause you need to get back to stirring that sugar mixture. Don't do this too early because you want all that CO2 gas to go into your candy.
  7. Alright, as soon as we hit 300°F you've gotta work very quickly! At 300°F, move the pan off of the heat and toss the thermometer out of the way. CAREFUL, that sticky mixture is deadly hot! Give your water/soda mixture a quick stir and toss it into the pot. It's going to hiss and foam and go absolutely crazy, so don't get burned! Quickly stir it together just enough to mix thoroughly but don't take too long or you're gonna have a mess. As soon as its mixed together, pour half out onto each of your pans or silpats. Do not spread! It'll look thick and puffy, but let it do its own thing and it'll all work out.
  8. Let this cool for a while and it'll break right up, but it'll be slightly sticky in your teeth for 10-15 minutes as the sugars fully set. Its still good, but its not its best until its fully set. Now is a good time to clean up your pots and utensils, but its not hard. Some hot water will quickly dissolve all that sugary mess.

How to make peanut brittle step by step instructions and a I am sharing with you truly the best recipe for Peanut Brittle. This recipe has been made by tons of. The sweet, hard caramel surrounding crunchy peanuts is a real treat! This classic peanut brittle recipe is easy to make, full of buttery peanut flavor, and is great for packaging up as holiday gifts. Peanut brittle always fell into the category of "something to buy, not to make" for me.

So that is going to wrap it up for this exceptional food real peanut brittle recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!