Easy Peanut Brittle Recipe The Flavor Bender
In a large saucepan over medium heat, combine sugar, corn syrup, and water. Cook, stirring occasionally, until mixture reaches 240°F or soft ball stage, about 20 minutes. Add peanuts and butter and continue cooking until mixture reaches 290°F or hard crack stage, about 10-12 minutes. Remove from heat and stir in vanilla, baking soda, and salt.
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Add in peanuts and stir until fully combined. Pour on prepared parchment. Once caramel has cooled for ten minutes top it with an additional piece of parchment paper to cool completely. Cool caramel for a minimum of 6 hours before cutting and wrapping. Cut and wrap into 2.5" length x 1" wide strips.
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Similar to peanut brittle, but with a slightly chewier texture underneath the hard caramelized shell (especially when homemade), Peanut Patties are made with simple ingredients like light corn syrup, sugar, butter, vanilla extract, and evaporated milk; and they are the most popular candy product made by small-town confection company Tyler Candy, which started in 1941 and still uses the peanut.
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Gather all equipment needed before starting the recipe. Prepare a 9" x 13" sheet pan for the brittle to cool by either 1) lining with a silicone baking mat, or 2) lightly buttering the pan. Place granulated sugar, butter, water and corn syrup in a heavy-bottomed 3-quart saucepan. Begin heating on medium-high heat and stir occasionally.
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Preheat oven to 300. In a medium saucepan, combine sugar and water. Place over medium heat and stir until sugar dissolves. 1 cup sugar, 1/2 cup water. Add peanuts to sugar water. Continue to cook over medium heat, stirring constantly, until the peanuts are completely sugar-coated and no sugar syrup remains.
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Sprinkle with 1/4 cup peanuts. Refrigerate until firm, about 10 minutes. Using parchment, lift candy out of pan. Flip rectangle over; remove parchment. In a microwave, melt remaining 3/4 cup dark chocolate chips until smooth; spread over peanut butter layer. Sprinkle with remaining 1/4 cup peanuts. Refrigerate until firm, about 10 minutes.
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Heat the peanut butter mixture in the microwave at high power for about 11/2 minutes, until melted and hot. Stir well. In a small bowl, whisk the vanilla with the baking soda.
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Total Fat 12g 15%. Saturated Fat 5g 25%. Trans Fat 0g. Cholesterol 0mg 0%. Sodium 70mg 3%. Total Carbohydrates 12g 4%. Dietary Fiber 2g 7%. Total Sugars 9g. Includes 8g Added Sugar 16%.
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Place candy coating in a 5-qt. slow cooker. Cover and cook on high for 1 hour. Add peanut butter. Stir in extract if desired. In a large bowl, combine the cereals and marshmallows. Add the peanut butter mixture and stir until the cereal mixture is well coated. Drop by tablespoonfuls onto waxed paper.
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Reese's Crunchy Peanut Candy Bars: King size pack, classic candy bar, crunchy peanut pieces: 2. Old Dominion Peanut Block Bar: Retro, salty and sweet, gluten free: 3. Go Macro Double Chocolate + Peanut Butter MacroBar: Chocolate and peanut butter chips, vegan, protein bar: 4. Snickers Fun Sized: Classic, popular candy in bite sized pieces: 5.
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Directions. Spray a 13-by-9-inch baking dish with nonstick spray and line with parchment paper, leaving 2 inches of overhang on each side. For the nougat: Combine the peanut butter, vanilla and.
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Step 1: Line a baking sheet with parchment paper or a silicone baking mat and set it aside. Step 2: Combine corn syrup, 1 cup sugar, and peanut butter in a large pot over medium heat. Cook, stirring often, until everything is well combined and the mixture begins to bubble for about a minute.
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Peanut Brittle is a crispy, crunchy candy treat that is loaded with peanuts for a sweet and salty goodie to enjoy. Try my Peanut Butter Cookies for another nutty dessert. Peanut Brittle. You still have time to make this peanut brittle before National Peanut Brittle Day, which is January 26th! Making your own candy is worth it; it tastes so much.
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In a small bowl, press the baking soda through a fine-mesh sieve to remove any lumps. Set out a heat-resistant silicone spatula and whisk near the stovetop. PEANUT BUTTER: Add the peanut butter, butter, and salt to a microwave-safe bowl. Microwave for 20 seconds, stir, and microwave again for another 20 seconds.
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Place waxed paper on the counter and put half the dough onto the paper. Roll out (like playdough!) into a long snake. Repeat with the second half of the dough. Wrap in the wax paper and refrigerate for 20 minutes (this is optional). Optional: roll the peanut butter roll in powdered sugar.
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Instructions. Toast the peanuts and sesame seeds in a dry skillet or in the oven until aromatic, about 5-10 minutes. Keep the white sesame seeds and peanuts warm in a 200°F/93°C oven for 20 minutes. In the meantime, place an 8" by 10" pan in the oven to warm up.
