Food recipes
Butter Peanut Brittle
Butter Peanut Brittle Ingredients: butter, without salt sugars, granulated water, bottled, generic syrups, corn, light leavening agents, baking soda vanilla extract oil, corn, peanut, and olive Directions: Coat the ba...
Butter Peanut Brittle
Ingredients:
butter, without salt
sugars, granulated
water, bottled, generic
syrups, corn, light
leavening agents, baking soda
vanilla extract
oil, corn, peanut, and olive
Directions:
Coat the back of a baking sheet with 2 tablespoons of the butter; set aside.
In a 3-quart heavy-bottomed saucepan over high heat, cook the sugar, the water, and the corn syrup without stirring until it registers 300F on a sugar thermometer (10 to 15 minutes).
Brush down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
Remove the saucepan from the heat and with a long-handled wooden spoon or heatproof spatula rapidly stir in 1 tablespoon of the butter, the baking soda, vanilla, and peanuts.
Be careful; the mixture will bubble and foam.
Immediately turn the mixture onto the buttered baking sheet and spread it out thin with the wooden spoon.
Let the brittle cool for 5 minutes, then loosen it from the pan with a flexible-blade spatula.
Butter your fingertips with the remaining 1 tablespoon butter and stretch the brittle as thin as possible.
Let the brittle cool completely (about 30 minutes), then break it into pieces with your hands.
In a tightly covered container, the brittle will keep for 1 week at room temperature.
Substitute any toasted nuts for the peanuts.
Coconut Brittle: Substitute 2 cups lightly toasted, flaked unsweetened coconut and 1/4 teaspoon salt for the peanuts.
Coconut Cashew Brittle: Substitute 1 cup toasted, salted cashews and 1 cup lightly toasted, flaked or ribbon unsweetened coconut for the peanuts.
Ingredients:
butter, without salt
sugars, granulated
water, bottled, generic
syrups, corn, light
leavening agents, baking soda
vanilla extract
oil, corn, peanut, and olive
Directions:
Coat the back of a baking sheet with 2 tablespoons of the butter; set aside.
In a 3-quart heavy-bottomed saucepan over high heat, cook the sugar, the water, and the corn syrup without stirring until it registers 300F on a sugar thermometer (10 to 15 minutes).
Brush down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
Remove the saucepan from the heat and with a long-handled wooden spoon or heatproof spatula rapidly stir in 1 tablespoon of the butter, the baking soda, vanilla, and peanuts.
Be careful; the mixture will bubble and foam.
Immediately turn the mixture onto the buttered baking sheet and spread it out thin with the wooden spoon.
Let the brittle cool for 5 minutes, then loosen it from the pan with a flexible-blade spatula.
Butter your fingertips with the remaining 1 tablespoon butter and stretch the brittle as thin as possible.
Let the brittle cool completely (about 30 minutes), then break it into pieces with your hands.
In a tightly covered container, the brittle will keep for 1 week at room temperature.
Substitute any toasted nuts for the peanuts.
Coconut Brittle: Substitute 2 cups lightly toasted, flaked unsweetened coconut and 1/4 teaspoon salt for the peanuts.
Coconut Cashew Brittle: Substitute 1 cup toasted, salted cashews and 1 cup lightly toasted, flaked or ribbon unsweetened coconut for the peanuts.