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2Lane's “Peanut Brittle”

For those who like peanut brittle but were never ever able to make it come out right, I offer the
following recipe, just in time for the holidays. It is soooo easy, and makes the best you ever ate.

1 cup white Karo syrup
1 cup sugar
2 cups raw peanuts
dash of salt
1 and 1/2 teaspoons baking soda

Combine syrup, sugar, salt and raw peanuts. Pour in electric skillet and cook (hot, about 350 degrees
or so) until it turns caramel color. Turn off heat and add baking soda, stir slightly. Pour onto buttered
foil and let it spread by itself. Cool and break into pieces.
That's it!!! Anyone can do it! Now some of guys in the Northern climes may have a time finding raw
peanuts, but ya’ll can't find okra either. Enjoy...we always eat a ton of it at Christmas
 

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GTT's Pilot in Command (PIC)
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8,558 Posts
I like making Pecan Brittle too! Fresh pecans make anything better!!

Thanks for that recipe, 2Lane! I'm going to have to try it!! No problem finding raw peanuts here, or fresh pecans! :thumbup1gif:
 

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Here are3 two more

the red pepper is really good

TED’S PEANUT BRITTLE


INGREDIENTS

Corn syrup 1 cup 300 g
Sugar 2 cups 440 g
Water 1/2 cup 115g
Butter 11/2 Tbs plus for greasing pan
Baking soda one heaping teaspoon
Raw peanuts 1 #

DIRECTIONS

Butter one non Teflon 12 x 18-cookie sheet with 4 sides
Add syrup sugar and water to large non-Teflon saucepan
Stir constantly on high heat until STRING FORMS on wooden stirring spoon about 10 min
Add raw peanuts stir until syrup is brownish/amber and you can smell peanuts about 6 min
Add butter and soda stir till butter melts
Pour on to prepared cookie sheet
Let cool for several hours
Turn pan up side down crack with wooden knife handle
Eat or store

ALTON BROWN
Ingredients

1 1/2 cups lightly salted, roasted peanuts
3 cups sugar 650 g
1 1/2 cups water 320 g
Cinnamon & red pepper 1/2 tsp each
Vegetable oil, for coating the saucepan
Softened butter for spatula

Directions

In a small bowl combine peanuts, cinnamon, and cayenne. Set aside.
Brush the inside of a medium sized heavy saucepan with vegetable oil. Add the sugar and water to the saucepan, cook over high heat, stirring occasionally with a wooden spoon, until it comes to a boil. Stop stirring, cover and cook for 3 minutes. Uncover, reduce heat to medium, and cook until the sugar is a light amber color. Stir in peanuts. This will greatly reduce the temperature of the sugar so work quickly. Once evenly mixed, pour mixture onto a sheet pan lined with a silicone baking mat or buttered parchment paper. Using a buttered spatula, spread thin. You will have to work quickly when pouring out and spreading the mixture in the pan. If necessary, in order to achieve single layer of peanuts, top with second sheet pan whose underside has been buttered. Cool completely and then break into pieces.
 
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