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#Peanut brittle recipe skin

Remove from heat and immediately stir in butter, baking soda, and vanilla. Once the mixture reaches 300☏, this is the fast part. If you don’t have a thermometer, drop a small amount of the candy mixture into a bowl of cold water, if it separates into hard and brittle threads, it’s ready.ĬOMBINE. Cook on medium-low heat at a steady boil until the temperature reaches 300☏ (takes about 10-13 minutes). When the temperature reads 250☏, stir in peanuts. Add a candy thermometer to the sugar mixture. While the mixture is heating up, add the jelly roll pan to the preheated oven so it can warm up. When the liquid looks clear, that indicates the sugar has dissolved. In a large pot over medium heat, bring sugar, corn syrup, salt, and water to a boil. Grease a 10×15 jelly roll pan or cookie sheet with at least 1-inch tall sides. Some steps require quick actions, so this will help the process. Make sure all ingredients are ready and measured out before starting. This chemical reaction gives your Peanut Brittle the perfect texture. When you add the baking soda, it creates little air bubbles.

¼ teaspoon salt to cut the sweetness and complement the peanuts.

1 teaspoon vanilla extract which is key for the delicious flavor.

Cut the butter into cubes first, so that it melts better when adding it to the boiling sugar mixture. If you’d like to use salted butter, then remove the salt from the recipe.

2 tablespoons softened unsalted butter for that buttery, delicious flavor.

However, if you’re peanuts aren’t roasted, add them to the mixture when you melt together the sugar, corn syrup, and water. With this recipe, because we’re using roasted peanuts, you’ll add them to the mixture after the sugar is done boiling.

#Peanut brittle recipe skin

Blanched peanuts are the ones without the skin on them. ¼ cup water to help dissolve the sugar.The corn syrup ensures that your peanut brittle doesn’t end up gritty or grainy. This adds sweetness and gives the peanut brittle its distinct crack. There are no substitutions, except if explicitly stated. The ingredients for peanut brittle are simple, but each is very important. Toffee is often paired with a layer of chocolate, while peanut brittle is classically served plain. One of the biggest differences is that toffee uses more baking soda as well as butter/dairy, which makes toffee a little richer in taste. Peanut Brittle and Toffee are similar in that they both boil a sugar base mixture into a crunchy candy. I really recommend reading the recipe through from start to finish a few times before getting started. However, like many candy recipes, it can be a bit temperamental. If you’ve never made homemade Peanut Brittle before, it’s not overly difficult. It’s perfectly crispy, filled with roasted peanuts, and has a sweet buttery flavor. This Peanut Brittle recipe is always a favorite. I love making homemade candy recipes and gifting them to friends and neighbors – whether it’s Homemade Toffee, Christmas Crack, or some Chocolate Fudge. This easy dessert is a Christmas favorite, but can be enjoyed year-round – like our famous Toffee! A Christmas classic

Peanut Brittle is a tasty candy, perfect for sharing and filling goodie plates. It’s sweet and buttery, and super crunchy! Deliciously homemade Peanut Brittle makes a great gift over the holiday season.