Peanut Brittle Recipe or Nut Brittle Like Pulled Candy

NOTE: A candy thermometer is essential in this recipe. Also it is best to have everything measured and ready before starting. When candy reaches temperatures, it is necessary to work quickly.

PEANUT BRITTLE RECIPE

• 2 Cups sugar


• 1 Cup white Karo corn syrup


• ½ Cup water


• 1/8 Teaspoon salt


• 1 Cup butter (the real thing-not margarine)


• 2 Cups raw peanuts


• 2 Teaspoons vanilla


• 1 Teaspoon soda

Heat the sugar, water, syrup and salt in a heavy saucepan or iron skillet until it comes to a boil. Blend in the butter and cook without stirring until temperature reaches 235F degrees. Stir occasionally until the temperature reaches 280F degrees. Add nuts. Stir constantly until temperature reaches 305F degrees. Remove from heat and quickly stir in the vanilla and soda. Pour onto 2 buttered cookie sheets. Stretch to the edges of pans with forks. Remove from the pans as soon as it hardens, but still very warm. Tap to crack into pieces.

SPUN PEANUT brittle

This delicious Christmas candy recipe is like a pulled candy; as soon as it begins to cool start pulling it or stretching it until it is paper thin.

• 1 Cup water 2 Cups sugar


• 1 Cup corn syrup


• 1/8 Teaspoon salt


• 2 Cups raw peanuts


• 6 Tablespoons butter


• 1 ½ Teaspoons vanilla


• 1 ½ Teaspoons baking soda

Combine sugar, water, syrup and salt in a heavy covered saucepan; bring to a boil and boil for 3 minutes.

Remove lid and cook without stirring until mixture spins a thread (When spoon is lifted from candy it appears a thin thread runs from spoon to candy).

Add peanuts and continue to cook until golden in color and a hard crack stage.

Remove from heat and stir in butter, vanilla and baking soda; stir well.

Pour mixture out on buttered cookie sheet; as soon as it begins to cool start stretching mixture out with fingers and forks until paper thin.

Let set until cold.

COCONUT BRITTLE

When I was little, sometimes Dad would have some coconut brittle for Christmas instead of having all peanut brittle recipe. He said it was for us but really it was him who really loved the coconut brittle or anything with coconut in it.

• 2 Cups sugar


• 1/3 Cup light corn syrup


• 2/3 Cup water


• ¼ Teaspoon salt


• 2 Tablespoons butter


• 1 Cup shredded coconut

Toast coconut lightly in oven.

Combine sugar, syrup and water; over low heat stir until sugar dissolves.

Cook without stirring until temperature reaches 265F degrees on candy thermometer.

Add salt and butter; continue cooking until thermometer reaches 300F degrees.

Remove syrup from heat; add coconut and stir to distribute evenly in mixture.

Pour mixture in a thin sheet on a lightly oiled slab or inverted tray.

When mixture is cool enough to handle it can be stretched to edges to make a very thin sheet.

When cold break into pieces.

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