Peanut Brittle IngredientsYou likely already have everything you need for the best peanut brittle of your life. If not, here’s what to add to your grocery list:· Sugar: This sweet peanut brittle starts with a cup of white sugar.
· Corn syrup: Light corn syrup prevents graininess, ensuring a perfectly creamy texture.
· Water: Water helps the sugar completely dissolve.
· Salt: A pinch of salt enhances the other flavors. If you opt for salted butter, you can skip this ingredient.
· Peanuts: Of course, you’ll need peanuts for this classic treat!
· Butter: Unsalted butter adds richness to decadent peanut brittle.
· Baking soda: A teaspoon of baking soda creates air bubbles and makes a pleasantly “brittle” texture.
How to Make Peanut BrittleYou’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make this top-rated peanut brittle:1. Combine the first three ingredients in a saucepan.
2. Stir until the sugar is dissolved and bring to a boil.
3. Stir in the peanuts and set the candy thermometer in place.
4. Continue cooking until the temperature reaches at least 300 degrees F.
5. Remove from the heat. Stir in the butter and baking soda.
6. Pour onto a prepared baking sheet and spread into a rectangle.
7. Let the brittle cool until firm and break apart with a mallet.Tip: Make sure everything is set up (and all your ingredients are measured) before you start. This process moves quickly and you don’t want to take too much time between steps.
How Long Does Peanut Brittle Last?Properly stored (in an airtight container at room temperature), peanut brittle will last one to two months. We don’t advise refrigeration, as the moisture from the fridge will soften the brittle.
Can You Freeze Peanut Brittle?Yes! You can freeze peanut brittle for up to three months, but it will slightly alter the texture. Freeze it in zip-top freezer bags or storage containers and thaw in the refrigerator overnight or on the counter for a few hours.
Allrecipes Community Tips and Praise“This recipe was great,” raves Julie Dreher. “Perfect for holiday gift-giving. Make sure you keep an eye on it though. It seems to go from 280 degrees F to 300 degrees F very quickly.”“Easy to make and tastes delicious,” according to Diane Smith. “As suggested by other reviews, I added 1 tsp. vanilla and I warmed my cookie sheet in the oven to help it spread better.”“This is a great recipe,” says one Allrecipes community member. “Fast and simple with wonderful results. I didn’t have peanuts so I used walnuts, it was great and disappeared in a hurry!”Editorial contributions by Corey Williams
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