Peanut Brittle Crunch Recipe
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Stir frequently until temperature reaches 300 degrees f 150 degrees c or until a small amount of mixture dropped into very cold water separates.
Peanut brittle crunch recipe. When the mixture reaches 260 degrees add butter peanuts and continue stirring and cooking until the thermometer reaches 310 degrees. Remove from heat and add butter mixture and vanilla. I used a cast iron skillet just like my granma used to make it and it didn.
Cook undisturbed until a deep amber caramel forms about 7 minutes. Why this recipe is the best. In a heavy 2 quart saucepan over medium heat bring to a boil sugar corn syrup salt and water.
Line a rimmed baking sheet with foil and grease with nonstick cooking spray. Combine sugar syrup and water in a large deep kettle. Line a rimmed baking sheet with parchment and spray the paper with nonstick cooking spray.
Add peanuts and stir constantly until mixture turns yellow not amber about 5 minutes. Remove saucepan from heat add peanuts and stir to coat completely. In a large pan mix and boil the sugar water and syrup to hardball stage 254 degrees f.
Stir sugar and salt with melted butter to dissolve completely. Making this took me back to days when i was standing on a chair next to her at the stove making peanut brittle. There are a lot of recipes out there for microwave brittle however i find this stove top recipe to be the best option because of how perfect it turns out every time.
This was the closest thing to my granma s recipe that i could find. Melt butter in a saucepan over medium heat. 1 cups salted peanuts cocktail peanuts spanish peanuts or any other preferred nut 2 tablespoons softened butter plus extra for greasing 1 teaspoon baking soda us customary metric.
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