Peanut Brittle Recipes

This page contains a great selection of peanut brittle recipes.

These Peanut Brittle Recipes were added on March 29, 2005

Breton Brittle

20 Breton cracker
• 1 cup brown sugar
• 1 cup butter (not margarine)
• 1 1/4 cups semi-sweet chocolate chips
• 1/4 cups crushed roasted almonds

Preheat oven to 400 deg. F. Line a 9x13 inch pan with foil. Arrange crackers over bottom, overlapping and breaking some around the edges to fit. Combine sugar and butter in a saucepan and bring to a boil. Boil one minute. Pour over crackers and bake exactly five minutes. Remove from oven and immediately pour chocolate chips over. Let stand three minutes allowing chocolate to sufficiently melt, then spread with a flat knife. While hot, shake almonds over top. Let cool then place in refrigerator for a few hours. Peel off foil and break, or cut, into small pieces. Keep refrigerated. Freezes well.

Microwave Peanut Brittle Recipe

• 1 cup sugar
• 1/2 cup white corn syrup
• 1 cup roasted salted peanuts
• 1 teaspoon butter
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda

In 1 1/2 quart casserole stir together sugar and syrup. Microwave at FULL POWER for 4 minutes. Stir in peanuts. Microwave at FULL POWER for 3 to 5 minutes until light brown. Add butter and vanilla to syrup, blending well. Microwave at FULL POWER for 1 to 2 minutes more. Peanuts will be lightly browned and syrup very hot. Add baking soda and gently stir until light and foamy. Quickly pour mixture into lightly greased cookie sheet or unbuttered non-stick coated cookie sheet. Let cool for 1/2 to 1 hour. When cool, break into small pieces and stored in airtight container.

This peanut brittle recipe will make 1 pound of peanut brittle.

Mixed-Nut Peanut Brittle Recipe

• 1 cup whole unsalted blanched almonds
• 1 cup unsalted broken black walnuts
• 1/2 cup whole unsalted filberts
• 1 teaspoon salt
• 1 tablespoon butter, softened
• 2 tablespoons butter, cut into bits
• 1 1/2 cups sugar
• 1 cup light corn syrup
• 1/3 cup water
• 1 teaspoon vanilla extract

Preheat the oven to 350 deg. F. Mix the almonds, black walnuts, filberts and salt in a large shallow baking dish. Toast the nuts in the middle of the oven for about 5 minutes, stirring them from time to time. Then turn off the heat, but leave the nuts in the oven to keep them warm.

With a pastry brush, spread the tablespoon of softened butter over a large baking sheet and set it aside. Combine the sugar, corn syrup and water in a heavy 2 to 3 quart saucepan and bring to a boil over high heat, stirring until the sugar dissolves. Then cook briskly, uncovered and undisturbed, until the syrup reaches a temperature of 290 deg. F. on a candy thermometer or until about 1/8 teaspoon of the syrup dropped into ice water immediately separates into hard but not brittle threads.

Remove the pan from the heat and immediately beat in the 2 tablespoons of butter bits, the vanilla and the warm nuts. Pour the candy onto the buttered baking sheet and set it aside to cool to room temperature. Break into pieces with a kitchen mallet or your hands, and store in a tightly covered jar until ready to serve.

This peanut brittle recipe will make about 2 pounds of peanut brittle.

Virginia Peanut Brittle Recipe

• 2 cups sugar
• 1 cup light corn syrup
• 1 cup water
• 2 cup unroasted peanuts, chopped
• 1/4 teaspoon salt
• 1 teaspoon butter or regular margarine
• 1/4 teaspoon baking soda

Combine sugar, corn syrup and water in a 12 inch heavy skillet. Cook slowly over medium heat, stirring constantly until sugar is dissolved. Continue cooking until mixutre reaches the soft ball stage (236 deg. F.).

Add peanuts and salt; cook to just beyond the soft crack stage (290 - 300 deg. F.). Add butter and soda, stirring to blend (mixture will foam).

Pour onto 2 large buttered baking sheets or 2 inverted buttered large pans. Lift candy around edges with spatula and run spatula under candy to cool it partially and keep it from sticking. While candy is still warm, but firm, turn it over and pull edges to make the brittle thinnner in the center. When cold, break into pieces with knife handle.

This peanut brittle recipe makes about 2 1/4 pounds of peanut brittle.

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