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In a large saucepan, combine the sugar, corn syrup and water. Cook over medium heat until the sugar dissolves, stirring constantly. Once sugar dissolves, increase the heat to medium-high. Add peanuts and salt then cook until the temperature reaches 300 degrees or the hard crack stage, making sure to continuously stir.
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Line a half sheet pan with parchment paper. Set aside. Combine the peanuts, butter, and baking soda in a bowl, and place next to the stove. Place the sugar in a heavy bottomed saucepan, and shake it back and forth so the pile of sugar flattens out.
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In a deep skillet, slowly cook sugar, corn syrup, and 1 cup of water on medium-high heat, stirring until the sugar dissolves. Bring to a boil, and continue cooking until the sugar mixture reaches the soft-ball stage on a candy thermometer (235 degrees F), about 10 minutes. Add in the peanuts and salt.
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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.
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Grandma's Homemade Peanut Brittle. Do not double this recipe. Make successive batches if you want more than one batch. 2 cups granulated sugar; 1 cup white Karo corn syrup; 2 cups raw Spanish peanuts; 2 tablespoons butter, at room temperature; 2 teaspoons baking soda; In a medium heavy pot, mix sugar and syrup and stir well while cooking.
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Butter a sizeable, high-sided cooking sheet. Over medium heat, bring sugar, corn syrup, water, and 2 tablespoons of butter to a boil. Using a candy thermometer, cook until it reaches 240 degrees. Add Spanish peanuts and cook until the thermometer reaches 290 degrees.
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Add sugar, corn syrup, water, and salt to a medium, heavy-bottomed saucepan. Stir to combine and then cook over medium heat for about three minutes, do not stir. Check temperature. Continue to cook, occasionally stirring until the mixture reaches 300ยบ F on a candy thermometer. Remove from heat and add ingredients.
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Directions. Lay out several sheets of foil to spoon the hot peanut brittle onto. In a large skillet mix the sugar, syrup, and water together. Cook at a medium-high heat, stirring regularly. Heat until the mixture has a hard ball consistency. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold.
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STEP ONE: Grab a large cookie sheet with sides (like a jelly roll pan) and cover it with foil. Spray with nonstick cooking spray and set aside. STEP TWO: Stir together the sugar, corn syrup, and water in a medium saucepan. Bring the mixture to a boil and continue to boil until the temperature reaches 340 degrees F.
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How To Roast Raw Peanuts Oven & Microwave Methods
In a large, heavy bottomed pan, combine the sugar, corn syrup, water, and salt and bring to a boil over medium heat, stirring occasionally. Continue to cook, stirring frequently until the temperature reaches 280ยฐF on a candy thermometer (affiliate link).
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How to Make Microwave Peanut Brittle: Step-by-Step Instructions. Before you start: Have a baking sheet pan ready with parchment paper or foil sprayed with non-stick cooking spray. Step 1: Stir the sugar and corn syrup together in 4-cup or larger Pyrex measuring cup (highly recommend!) or a large microwave-safe bowl.
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Instructions. First, preheat the oven to 350 * F. Second, spread the peanuts on an oiled cooking pan. 2 cups shelled raw Spanish Peanuts. Thirdly, stir peanuts every 5 minutes to prevent burning. Bake for 15 minutes. Lastly, remove peanuts from the oven. Spray with two or three sprays of oil and lightly salt to taste.
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Place the pan on a heat-proof trivet or cooling rack and set aside. Pre-measure the vanilla, baking soda and peanuts and place in bowls or measuring cups near the stovetop. Combine the sugar, corn syrup, butter and water in a heavy bottom 3-quart saucepan. Attach the candy thermometer to the pan, if using.
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The sugar will boil. Carefully add the peanuts and butter and use a heatproof utensil to stir to combine. Return the bowl to the microwave and cook for an additional 3 to 5 minutes - or until caramel colored. The mixture will need to reach between 300 and 310ยฐF - the hard crack stage.
Easy Homemade Peanut Brittle Cookies & Cups
Combine sugar, salt and Karo in a 3 quart microwave safe glass bowl. Stir in peanuts. Microwave on high until light brown (8 to 10 minutes) stirring at least 2 times during cooking. Remove from microwave and stir in remaining ingredients adding baking soda last (mix will be foamy). Stir quickly and pour onto wax paper.
