Candy makers, peanut brittle recipe?

[hannah_phi]

I want to try my hand at making brittle this year. I've actually never made candy before, but the recipe in Joy of Cooking doesn't look tough. My question is whether it is different from peanut brittle I would normally think of since it is called "clear" peanut brittle? If it is the regular peanut brittle do y'all think it would be easy to modify it by subbing Pinon (New Mexico Pine) Nuts for the peanuts and adding some red chile powder? I know that the chile powder sounds weird, but I have tasted Red Chile Pinon Brittle before and it is amazing. :D

If anyone wants to see the recipe from the Joy of Cooking I can post it. Any help, suggestions, recipes will be greatly appreciated.:)

[mrswaz]

Peanut Brittle is really quite easy with the right recipe. However, as I recall, at least in my Joy of Cooking, there is a brittle recipe that does not call for baking soda in it. That was my first attempt at brittle- and it was horrible. Make sure your recipe uses baking soda.

Also- You can substitute any nut (as far as I know) in brittle. Last year I tried using cashews instead of peanuts. OMG. Yum, DH is already asking me if it's candy time yet. I used the exact same recipe- just swapped out the nuts. I'll look and see if I can find the recipe I used.

[Wendy w]

Hi Hannah,

This is Peggy's recipe and I have been making it for 3 years with great success. Be sure to use oven mitts.

Peanut Brittle

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

In 1 quart casserole dish, stir together sugar and corn syrup. Microwave on high for 4 minutes. Stir in peanuts. Microwave on high for 3-5 minutes until lightly brown. Add butter and vanilla to syrup, blending well. Microwave on high for 1-2 minutes more. Peanuts will be lightly browned and syrup very hot (should be 290 degrees on a candy thermometer). Add baking soda and gently stir until light and foamy. Pour mixture onto lightly greased cookie sheet. Let cool for 1/2 - 1 hour. When cool, break into small pieces and store in air tight container.

[mrswaz]

Okay, I found the one I used last year. It's from Better Homes and Gardens. The biggest trick to making candy is to have patience. You can't rush it. Good luck with it!


Nut Brittle

2 cups sugar
1 cup light corn syrup
1/4 cup margarine or butter
1/2 cup water
2 1/2 cups raw peanuts or other coarsely chopped nuts
1 1/2 tsp. baking soda, sifted

Butter 2 large baking sheets, set aside. Butter sides of a heavy 3 qt. saucepan. In saucepan, combine sugar, corn syrup, margarine, and water. Cook and stir over medium high heat to boiling. Clip candy thermometer to side of pan. Cook and stir over medium low heat to 275, soft crack stage (about 30 minutes). Add nuts; cook and stir to 295, hard crack stage (15 to 20 minutes more). Remove saucepan from heat; remove thermometer.

Quickly sprinkle soda over mixture, stirring constantly. Immediately pour onto prepared baking sheets. Cool; break into pieces. Store tightly covered. Makes about 2 1/4 pounds candy.

[hannah_phi]

Thanks y'all! I don't have a microwave, so I think I'll go with mrswaz's recipe. I think I'll try it out next weekend. I'll let y'all know how it turns out. :D

[Leisa M]

Originally posted by Wendy w
Hi Hannah,

This is Peggy's recipe and I have been making it for 3 years with great success. Be sure to use oven mitts.

Peanut Brittle

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

In 1 quart casserole dish, stir together sugar and corn syrup. Microwave on high for 4 minutes. Stir in peanuts. Microwave on high for 3-5 minutes until lightly brown. Add butter and vanilla to syrup, blending well. Microwave on high for 1-2 minutes more. Peanuts will be lightly browned and syrup very hot (should be 290 degrees on a candy thermometer). Add baking soda and gently stir until light and foamy. Pour mixture onto lightly greased cookie sheet. Let cool for 1/2 - 1 hour. When cool, break into small pieces and store in air tight container.

that is the same recipe I use. Both my dad and my DH love this recipe.