Old Fashioned Peanut Brittle - Mama's Southern Recipes - Step by Step - How to Cook Tutorial

Описание: Old Fashioned Peanut Brittle - Mama's Southern Recipes - Step by Step - How to Cook Tutorial
Peanut Brittle
1/2 cup salted butter
1/4 tsp salt
1/2 cup light corn syrup
1 cup granulated sugar
1 heaping cup raw peanuts, skins on.
1 tsp vanilla extract
1-1/2 tsp baking soda
Prepare a 13x9 sheet pan and line it with parchment paper or lightly butter it. In a large skillet or medium saucepan, melt butter over low heat. Next, add salt, syrup, and sugar to the saucepan with butter and cook until reaching crack stage (300°F-310°F. When the mixture reaches the crack stage, it will have turned golden brown. Quickly add baking soda and vanilla, stirring well. The candy should get fluffy looking as you stir is vigorously. Pour it onto the prepared sheet pan. Caution: Candy is very hot. Use a spatula to spread it out and let it cool completely on a cooling rack. Once cooled, break into small pieces and store in an airtight container.
It is essential to use raw peanuts when making peanut brittle. As candy cooks on stove peanuts will parch and develop a desirable flavor. Dry-roasted peanuts are not recommended, as they do not yield the same authentic taste as raw peanuts.
381) Microwave Peanut Brittle
Peanuts: Roast peanuts on a cookie sheet at 350°F for 8-10 minutes or in an air fryer at 300°F for 6 minutes. Do not cook peanuts too dark but cook them long enough to taste toasty. Cook times for roasting peanuts will vary with different appliances.
Prepare a 13x9 sheet pan and line it with parchment paper or lightly butter it.
Candy: In a glass batter bowl, stir together butter, salt, syrup, and sugar.
IMPORTANT: Microwave wattages vary. Once the candy starts to turn golden brown, it should be ready. Do not burn it. Cooking times can differ. Lift the spoon out of hot candy and see if it forms a thread.
1000-watt microwave: Cook on high for 3 minutes. Remove and stir well, then microwave for 3 more minutes. Stir in peanuts, and vanilla, then microwave for 2 minutes more. Add baking soda and quickly stir vigorously until light and foamy. Immediately pour onto a parchment lined or lightly buttered cookie sheet.
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