Peanut Brittle

I don't have pictures for these either. I will make some again and post them.
Once again, I combined sources and made my recipe my own. I didn't use corn syrup. Instead, I used honey. I used all brown sugar, no white. We call it a 'healthy' peanut brittle, which...it kind of is.

Also, the directions say to 'liberally' coat the pan with butter. Don't overdo it. I did, and it was messy. a nice thin coat is just fine. 

Sources:
http://www.joyofbaking.com/candy/PeanutBrittle.html

http://www.foodnetwork.com/recipes/trisha-yearwood/peanut-brittle-recipe/index.html


Peanut Brittle:
1 tablespoon baking soda
1 teaspoon pure vanilla extract
1 tablespoon (14 grams) unsalted butter
1/2 cup (120 ml) water
1 cup (240 ml) light corn syrup
2 cups (400 grams) white granulated sugar
1/8 teaspoon salt
2 cups (240 grams) raw peanuts

Read more: http://www.joyofbaking.com/candy/PeanutBrittle.html#ixzz2TLCzg81l


Peanut Brittle: Lightly butter two cookie sheets.
In a small cup, place the baking soda, vanilla extract, and butter (with the butter on top). Set aside.
In a medium sized saucepan over medium high heat, bring the water, corn syrup, sugar, salt, and peanuts to a boil, stirring constantly with a wooden spoon. Cover the pan with a lid for about one minute to allow the sides of the pan to wash themselves down and dissolve any sugar crystals. Remove lid after one minute. Then clamp a candy thermometer to the side of the pan, making sure it does not touch the bottom of the pan and, stirring occasionally to prevent the peanuts from sticking to the bottom of the pan, cook until the candy thermometer reaches 296 degrees F (147 degrees C).
Remove from heat and stir in the baking soda, vanilla extract, and butter (the brittle will puff up) stirring for about 30 seconds. Immediately pour half the brittle onto each of the two buttered cookie sheets. If you want a thin brittle, then while the brittle is still very hot, use gloved hands to stretch the brittle until you get the brittle to how thin you want it. Do this by gently pulling the edges of the brittle, working your way around the entire mass. Let the brittle completely cool and then break into pieces. Store in an airtight container or a plastic freezer bag as this will prevent the brittle from becoming sticky and breaking down. Store at room temperature for up to two weeks.
Makes about 2 pounds. Preparation time 30 minutes.

Read more: http://www.joyofbaking.com/candy/PeanutBrittle.html#ixzz2TLD203pu




Trisha Yearwood Brittle

Prep Time:
5 min
Inactive Prep Time:
40 min
Cook Time:
15 min

Level:
Intermediate

Serves:
3 pounds

Ingredients

1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon salt
3/4 cup (1 1/2 sticks) butter
3 cups sugar
1 cup light corn syrup
3 cups shelled raw peanuts

Directions

Measure the vanilla into a small bowl and set aside. Combine the baking soda and salt in another small bowl and set aside. Butter 1 cookie sheet with sides or jelly roll pan liberally with 1/2 stick of the butter. Set aside.

Combine the sugar, corn syrup and 1/2 cup water in a large saucepan. Bring the mixture to a boil, attach a candy thermometer and cook over medium-high heat until the syrup spins a thread when poured from a spoon or reaches 240 degrees F on the thermometer. Stir in the peanuts and continue cooking and stirring until the candy becomes golden brown or reaches 300 degrees F.

Remove from the heat immediately and quickly add the remaining 1 stick butter and the vanilla, baking soda and salt. Stir only until the butter melts, and then quickly pour the brittle onto the cookie sheet, spreading the mixture thinly. When the brittle has completely cooled, break the candy into pieces and store in a tightly covered container.

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_672833_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback