Peanut Brittle

Products Used
2
274
207
Peanut Brittle imperial
By Imperial Sugar
Prep Time:
10m
Bake/Cook Time:
20m - 25m
Yield:
About 2 pounds

Peanut Brittle is a classic candy recipe that has been loved by generations. The origins of this recipe are varied, but it's generally thought to be an early American recipe. It even has its own holiday on January 26th! Peanut Brittle is best made on a non-humid day as high humidity can keep the candy from hardening. 

Turrón de Maní es fácil hacer y más facil disfrutar. Hágalo para una golosina rápida y dulce o regálolo. 

Rating:
Rate it yourself
Tested by Imperial
Products Used

Ingredients

    Directions

    1. Liberally coat a 9x13-inch baking sheet with butter or cover entirely with a silicone baking mat. Set aside.
    2. In a large, non-stick saucepan, bring water to a boil over medium heat and then stir in sugar until dissolved.
    3. Next, stir in corn syrup, peanuts, and salt. Using a candy thermometer, cook syrup, stirring occasionally, to hard crack stage (300°F).  
    4. Remove from heat and stir in butter and baking soda. Carefully pour onto prepared baking sheet. Spread mixture rapidly with spatula.
    5. Once cool, crack into chunks. Store in tightly covered containers.
    Rate & Review
    or to post comments
    Pinka
    Dec 11, 2020

    Worst candy recipe ever. Followed to the letter, using candy thermometer. Recipe gives no heat setting or approx. timeframe in which the candy mixtures will reach 300 degrees. Mine never reached past 250, and scorched all of the sudden (despite ongoing stirring). ENTIRE batch goes in the TRASH. Save yourself the headache and choose a simpler recipe. ?

    theresa r
    Dec 19, 2013

    nice and easy

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    Turrón de Maní

    Products Used
    2
    274
    207
    Peanut Brittle imperial
    Por Imperial Sugar
    Tiempo de preparación:
    10m
    Tiempo de cocción / cocción:
    20m - 25m
    Rendimiento:
    alrededor de 2 libras

    Turrón de Maní es fácil hacer y más facil disfrutar. Hágalo para una golosina rápida y dulce o regálolo. 

    Clasificación:
    Califíquelo usted mismo
    Tested by Imperial
    Products Used

    Ingredientes

    • 2 tazas de Imperial Sugar Azúcar Granulada Extra Fina
    • 1 taza de agua hirviendo
    • 1 taza de sirope de maíz claro
    • 2 tazas de cacahuetes frescos, sin cáscaras
    • 1/2 cucharadita de sal
    • 2 cucharadas de mantequilla o margarina
    • 2 cucharaditas de bicarbonato de soda

    Para adornar:

    • 1 melocotón
    • 1/2 pinta de frambuesas

    Direcciones

    1. Diluya el azúcar en el agua hirviendo.
    2. Mezcle el sirope de maíz, los maní y la sal. Cueza, revolviéndolo ocasionalmente hasta llegar a 300° F usando un termómetro de dulce.
    3. Quite del fuego y añada la mantequilla o margarina y el bicarbonato de soda. Vierta en un molde bien engrasado o sobre una superficie engrasada raspando el dulce de la cacerola. Esparza la mezcla rápidamente con una espátula.
    4. Cuando enfríe, rompa en pedazos. Almacene en un recipiente bien tapado.

     

    Pinka
    Dec 11, 2020

    Worst candy recipe ever. Followed to the letter, using candy thermometer. Recipe gives no heat setting or approx. timeframe in which the candy mixtures will reach 300 degrees. Mine never reached past 250, and scorched all of the sudden (despite ongoing stirring). ENTIRE batch goes in the TRASH. Save yourself the headache and choose a simpler recipe. ?

    theresa r
    Dec 19, 2013

    nice and easy

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