Peanut Brittle Recipe {How to Make Easy Peanut Brittle}
Add the bowl of butter, baking soda, and vanilla. Mix until butter is melted and mixture is foamy from the baking soda. Pour out onto prepared cookie sheet and spread mixture out with two forks as thinly as you can (approx. 1/4″). Cool completely. Use a butter knife to break it into pieces.
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Buttery Cashew Brittle Recipe
How to Make Amish Peanut Brittle. To make Amish Peanut Brittle, follow the recipe instructions below. The key is to use a candy thermometer to achieve great results. Then store your candy at room temperature after it has cooled and been cracked. Ingredients. 1 ¼ cup water 2 cups sugar ¾ cup corn syrup 3 tablespoons butter 2/3 pounds peanuts.
Peanut Brittle Recipe {How to Make Easy Peanut Brittle}
Step 2: Melt butter in a heavy saucepan over medium-high heat. Step 3: Add the sugar, light corn syrup, and water. Stir continuously until the sugar melts, about 2 minutes. Step 4: Place a candy thermometer in the sugar mixture and cook to 300°F, stirring frequently (will take about 15 minutes).
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Add the peanuts, salt and butter. Cook the mixture to the hard crack stage (about 290 degrees) on a candy thermometer. Remove the mixture from the heat and add the vanilla and baking soda. Stir the mixture thoroughly. Pour the mixture onto the prepared cookie sheet.
A peanut brittle recipe from Amish country that is meltinyourmouth
How To Make amish peanut brittle. Put first 3 ingredients in a large pan. Boil until hard ball stage. Then add in the butter and peanuts. Cook until it is golden in color. Remove from the heat. Add in the vanilla and soda. As soon as you do this it will start bubbling. Mix it fast then pour it onto a well greased cookie sheet.
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1 c. water1 c. corn syrup2 c. sugar. Cook all the above ingredients until a hard ball forms then add 1 teaspoon butter and 2 cups peanuts (raw) and cook until it is golden brown then remove from heat and add 2 teaspoons soda and 1 teaspoon vanilla. Stir thoroughly and quickly. Pour in 4 lightly greased pie pans and let cool.
amish cashew brittle
Bring to a rolling boil over medium-high heat. Add chopped pecans; continue cooking until the syrup begins to turn. brown. Remove from heat and stir in butter and baking soda. Pour onto prepared baking or cookie sheet.Cool completely before breaking into pieces. Makes 16 servings.
Peanut Brittle Recipe {How to Make Easy Peanut Brittle}
Prep and grease a butteres cookie sheet. Dissolve sugar with water and syrup in a large skillet. Cook until mixture spins a thread. Add peanuts, salt and butter. Cook, stirring constantly, until a dark golden brown (about ten minutes). Remove from heat and quickly stir in baking soda. Stir quickly and thoroughly.
amish cashew brittle
Instructions. Gather and measure all ingredients before beginning. In a heavy sauce pan, add sugar, corn syrup, water and salt. Cook over medium heat, stirring constantly and bring to a boil. Continue to cook, stirring until sugar is melted and a temperature of 250° is reached using a candy thermometer.
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Read all instructions thoroughly before beginning. Step 1: Place parchment paper or wax paper on a large rimmed baking sheet and set aside - or grease the baking sheet with butter or vegetable spray. Combine sugar, corn syrup, and water in a large pot or Dutch oven. Clip a good candy thermometer to the side.
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In a large heavy bottomed pot, combine sugar, corn syrup and water. With a heat proof spoon or spatula, stir mixture constantly over very high heat until it reaches 240 degrees on candy thermometer. Add peanuts and continue stirring until mixture reaches 320 degrees on candy thermometer.
A peanut brittle recipe from Amish country that is meltinyourmouth
Stir in corn syrup. Cook mixture over medium heat (don't be tempted to turn the heat up!), stirring occasionally, until it comes to a gentle boil. Cook until temperature reaches 250F. Stir in peanuts. Add peanuts and stir the mixture constantly until the candy thermometer temperature reaches 300 degrees F.
Amish Peanut Brittle from 1960 cookbook. Our Favorites from Shipshewana
directions. Combine sugar, molasses, water and salt in a heavy saucepan. Cook slowly, stirring occasionally, to 280 degrees F. Stir in butter and immediately remove from heat. Stir in peanuts. Pour onto greased marble slab or stoneware platter and let cool. Break into pieces.
Peanut Brittle
Cook: Cook over high heat, without stirring, until sugar begins to melt and turn golden, about 3 minutes. Continue to cook, stirring occasionally, until sugar has melted and mixture turns golden amber, about 10 minutes.
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Instructions. Lightly butter a cookie sheet. In a heavy pan cook and stir the butter, sugar and corn syrup over low heat until the butter is melted and the mixture comes to a boil. Cook until it starts to turn golden brown (290 degrees F on a candy thermometer) like peanut brittle.
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Stir in the peanuts and set the candy thermometer in place. Continue cooking until the temperature reaches at least 300 degrees F. Remove from the heat. Stir in the butter and baking soda. Pour onto a prepared baking sheet and spread into a rectangle. Let the brittle cool until firm and break apart with a mallet.
