This recipe for peanut brittle is very crunchy, not hard
Mix peanuts, sugar, corn syrup and salt in glass bowl.
Cook 9 minutes on High, mixture should be bubbling and brown.
Quickly stir in butter and vanilla; cook 2 minutes longer.
Add baking soda and stir quickly, until mixture is foamy.
Pour immediately onto greased baking sheet.
Let cool 15 minutes or longer.
Break up peanut brittle and store in tight container.
Makes approximately 1 pound.
Do not double recipe!
andy thermometer.
Then add raw peanuts. 1/4 tsp salt. Continue
Mix peanuts, sugar, corn syrup and salt
Put all ingredients (except soda and peanuts) into boiler and bring to a boil.
Add 2 cups raw peanuts and cook until the mixture is a light honey color (the peanuts will crack and pop).
Remove from heat; add soda and stir quickly.
Pour onto a greased cookie sheet.
When cold, push up from the bottom of cookie sheet and brittle will break up.
n butter until melted. Add peanuts and heat, uncovered, on Full
Cook on electric at medium-high (gas at high), until popping, stirring constantly.
Cook until starts smoking and turning a dark amber color around edge of skillet.
Remove from heat and add soda.
Before beginning, lay newspapers out with foil on top, butter foil.
Pour peanut brittle on foil to cool.
Use a fairly deep iron skillet to make candy.
Also, cut recipe in half until you learn to make the candy.
Cook about 25 minutes.
Mix first 4 ingredients and bring to a boil.
Add raw peanuts. Stir while cooking.
Cook about 20 minutes, until peanuts are done. Mixture will be white.
Add the baking soda and mix well.
Mixture will become yellow golden brown, like brittle.
Combine peanuts, sugar, corn syrup, and brown
Mix peanuts, sugar, syrup and salt in a glass mixing bowl. Cook 7 to 9 minutes on High; mixture should be bubbling and peanuts browned.
Quickly stir in butter and vanilla.
Cook 2 to 3 minutes longer.
Add baking soda and stir quickly, just until mixture is foamy.
Pour immediately onto greased cookie sheet. Let cool 30 minutes.
Break up peanut brittle and store in an airtight container.
Use a large, heavy saucepan.
Melt sugar and syrup over low heat.
Add raw peanuts.
Cook slowly; stir almost constantly until peanuts are golden.
Remove from heat and add soda and salt.
Stir only until soda is stirred through.
Pour onto greased cookie sheets.
(Don't touch after you pour it on the cookie sheets!) When candy is brittle, break up into chunks.
killet, mix sugar, syrup and peanuts on high heat until mixture
(The prettiest brittle is made with half light Karo and half dark.)
Put sugar, syrup, water and salt in pan and cook over low heat until sugar melts.
Add raw peanuts.
Don't stir; watch.
Cook sugar, Karo and water together in very heavy skillet or Dutch oven on top of stove until it spins threads.
(Pick up spoon and let it run slowly out into hot syrup.
Watch for threads.)
Or if using candy thermometer, cook to hard crack stage.
Add oleo and raw peanuts.
When candy turns color of peanut hulls it is ready. Remove from heat and quickly add vanilla and soda.
Stir and pour into greased cookie sheet.
Spread as thin as possible using 2 greased forks pulling it to the edges of pan.
Cool.
Break into pieces.
Cook sugar, Karo and water until spins thread.
Add peanuts and cook until color of peanut brittle.
Add soda and lump of butter.
Pour into large pan and stretch or pull edges as it cools.
Cook sugar, Karo, and water to 238\u00b0 on candy thermometer. Add raw peanuts.
Cook to 290\u00b0, stirring all the time after adding nuts.
Remove from heat.
Add butter, salt, soda, and stir.
Pour onto greased cookie sheet.
Can use raw cashews or pecans in place of peanuts.
Boil sugar, water and Karo with lid on pan 2 minutes.
Then uncover and cook, without stirring, until hard boil stage or spins thread.
Add raw peanuts and margarine.
Stir until peanuts are roasted, about 10 minutes.
Remove from heat and add vanilla and soda.
Beat quickly, stirring in soda thoroughly.
Spread on buttered tin.
When cooled, break into pieces.
Put the first 3 ingredients into saucepan; cook until spins thread from spoon.
Add the raw peanuts; cook until golden brown or until peanuts start popping.
Remove from heat.
Add the soda and pinch of salt; stir until mixed well.
Pour very thinly on greased cookie sheet.
Combine in iron skillet the corn syrup, sugar and water. Stir until sugar dissolves and cooks to 234\u00b0 or soft ball on candy thermometer.
Add raw peanuts and boil to 310\u00b0 or brittle stage. Remove from heat and add baking soda, vanilla, salt and butter. (These should be mixed in a cup before you begin and mix up so can be added all at once.)
Cool and break into pieces.
Cook sugar, water and Karo on high until it threads or 300\u00b0 on candy thermometer.
Then add 2 or 3 cups of raw peanuts.
Turn heat to medium until peanuts are parched or the color of peanut butter. Take off heat and add salt, butter and soda.
Stir for 1 minute, then pour into a large cookie pan which has been buttered well.