Looking for a Peanut Brittle recipe..

[fprio]

Doing a fundraiser for the youth ministry at the church and this was my idea instead of car washes.

Help...

[Cindy]

Peanuts, syrup...........

http://www.foodnetwork.com/recipes/a...ipe/index.html

Ingredients

1 1/2 cups lightly salted, roasted peanuts
1/2 teaspoon cinnamon
1/2 teaspoon cayenne pepper
3 cups sugar
1 1/2 cups water
Vegetable oil, for coating the saucepan
Softened butter for spatula

Tip-You can leave out the cayenne pepper



In a small bowl combine peanuts, cinnamon, and cayenne. Set aside.

Brush the inside of a medium sized heavy saucepan with vegetable oil. Add the sugar and water to the saucepan, cook over high heat, stirring occasionally with a wooden spoon, until it comes to a boil. Stop stirring, cover and cook for 3 minutes. Uncover, reduce heat to medium, and cook until the sugar is a light amber color. Stir in peanuts. This will greatly reduce the temperature of the sugar so work quickly. Once evenly mixed, pour mixture onto a sheet pan lined with a silicone baking mat or buttered parchment paper. Using a buttered spatula, spread thin. You will have to work quickly when pouring out and spreading the mixture in the pan. If necessary, in order to achieve single layer of peanuts, top with second sheet pan whose underside has been buttered. Cool completely and then break into pieces.

[strait shooter]

I would give you ours but then I would have to kill you....

[fprio]

Thanks sister Cindy.... Anyone have one from Texas?

[Cindy]

INGREDIENTS
2 cups of white sugar
1 cup of light corn syrup
1/2 cup of cold water
1 tsp butter
1 tsp of vanilla extract
3 tsp of baking soda
2 cups of raw peanuts

PREPARATION
Butter large rimmed baking sheet.

Stir sugar, corn syrup, and 1/2 cup water in large saucepan over medium-low heat until sugar dissolves. Attach candy thermometer to side of pan. Increase heat and boil without stirring until mixture registers 260 degrees F on candy thermometer, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes.

Add peanuts, remove thermometer, and cook until deep golden brown, stirring occasionally to prevent peanuts from burning, about 5 minutes.

Remove from heat; Stir in butter and vanilla. Add soda (mixture will bubble vigorously). Stir until just blended.

Pour out on prepared baking sheet in even layer. Cool completely. Break into pieces.

[Cindy]

http://www.texascooking.com/recipes/peanutbrit.htm


3 cups sugar
1 cup light corn syrup (Karo©)
1/2 cup water
1 pound raw peanuts
1 tablespoon butter
2 teaspoons baking soda
1 teaspoon salt

Combine sugar, Karo syrup and water in large pan or Dutch oven. Cook over low heat until mixture spins a thread (230°F to 235°F). Add the peanuts and, stirring constantly, cook to soft crack stage (290°F).

Remove from heat, and quickly add the butter, soda and salt, mixing well.

Spread the mixture thinly on 2 warm, buttered 15x10x1-inch jellyroll pans or cookie sheets. Allow to cool and break into pieces.

Makes about 2 pounds.

[fprio]

Originally Posted by Cindy

http://www.texascooking.com/recipes/peanutbrit.htm


3 cups sugar
1 cup light corn syrup (Karo©)
1/2 cup water
1 pound raw peanuts
1 tablespoon butter
2 teaspoons baking soda
1 teaspoon salt

Combine sugar, Karo syrup and water in large pan or Dutch oven. Cook over low heat until mixture spins a thread (230°F to 235°F). Add the peanuts and, stirring constantly, cook to soft crack stage (290°F).

Remove from heat, and quickly add the butter, soda and salt, mixing well.

Spread the mixture thinly on 2 warm, buttered 15x10x1-inch jellyroll pans or cookie sheets. Allow to cool and break into pieces.

Makes about 2 pounds.

I'll try this one...


Thanks

[MawMaw]

Originally Posted by Cindy

http://www.texascooking.com/recipes/peanutbrit.htm


3 cups sugar
1 cup light corn syrup (Karo©)
1/2 cup water
1 pound raw peanuts
1 tablespoon butter
2 teaspoons baking soda
1 teaspoon salt

Combine sugar, Karo syrup and water in large pan or Dutch oven. Cook over low heat until mixture spins a thread (230°F to 235°F). Add the peanuts and, stirring constantly, cook to soft crack stage (290°F).

Remove from heat, and quickly add the butter, soda and salt, mixing well.

Spread the mixture thinly on 2 warm, buttered 15x10x1-inch jellyroll pans or cookie sheets. Allow to cool and break into pieces.

Makes about 2 pounds.

That's like the one our old church used to do.
We always made ours in aluminum pie pans.
We didn't break ours up in pieces.
Packed 2 round patties per bag.
They sold like hotcakes!

[Cindy]

Originally Posted by Lacey

That's like the one our old church used to do.
We always made ours in aluminum pie pans.
We didn't break ours up in pieces.
Packed 2 round patties per bag.
They sold like hotcakes!

I would buy some myself.

[bishoph]

Made 200+ patties of PB today. Our church sells over 200 each and every week so it is a great fundraiser for the money. We actually have a famous restaurant in our area that buys about 200 every week from us and then resells it for about a .25 profit.

3 cups sugar
1 cup light corn syrup (Karo©)
1/2 cup water
1 pound raw peanuts
1 tablespoon butter
2 teaspoons baking soda
1 teaspoon salt

This is pretty much the one we use, however we also put about 1/4 cup of wax in it as well to help it stay fresh a little longer. When I was young we use to add a teaspoon of vanilla as well.

Really simple to make, put the sugar, water, & syrup in the pot, stir occasionally till you get to 200 degrees, stir in the peanuts and stir frequently until you reach 302-310 degrees. add the butter, salt, & baking soda, stir vigorously (all the way to the bottom because that's where the peanuts settle to) the color and texture will change and then you can scoop it out into 8" pie pans (buttered) let cool for about 5 min remove from pan and allow to cool (with fans blowing on it) for another 7-10 min. Bag the candy and continue to let it cool under fans (or if you have room you can cool it in a freezer/fridge for a while) until you distribute it. (If it gets warm it will be chewy and someone may lose a filling etc.)

It only takes us about 2 hours to do 200 patties. Selling to the public you can charge $3.00 easily.

You can also pour it onto buttered cookie sheets and then crack it and bag it, but typically people feel they are getting more if in patty form.