There are a lot of recipes for peanut brittle out there but this is the easiest one that I have tried. This recipe is very light and airy. When you add the baking soda after you take it off of the heat then it doesn’t make it sticky like in other recipes.

1 cup light corn syrup
1 cup granulated sugar
1 tablespoon butter
1/4 teaspoon salt
raw peanuts (however many you like)
1 heaping teaspoon baking soda

Put all the ingredients, except the peanuts and soda, in a deep sauce pan. Put on medium heat. stirring constantly until sugar dissolves. Add the peanuts. Stirring at all times, take mixture to 290 on a candy thermometer. Remove from heat and stir in one heaping teaspoon baking soda (make sure baking soda is fresh). Now pour out on a greased cookie sheet. do not tip cookie sheet to thin, peanut brittle is best when thick which makes it more airy.

Comments(0)

* 1 (12 oz.) pkg. peanut butter flavored chips
* 1 (14 oz.) can sweetened condensed milk
* 1/4 c. butter
* 1 c. chopped peanuts [Do not use roasted peanuts or walnuts]
* 1 (6 oz.) pkg. semi-sweet chocolate morsels

On medium heat, melt 2 tablespoons butter, then the peanut butter chips, then 1 cup condensed milk. Remove from heat and stir in peanuts. Pour into wax paper-lined 8-inch square pan.

In small saucepan on medium heat, melt remaining butter, then melt chocolate morsels, stir in remaining condensed milk. Remove from heat, spread chocolate mixture on top of peanut butter mixture. Chill 2 hours or until firm. Do not let mixtures boil, the less heat used the smoother and creamier it will be.

Comments(0)

* 2 tablespoons butter
* 2 tablespoons grated onion
* 1 branch celery, thinly sliced
* 2 Tablespoons all-purpose flour
* 3 cups chicken broth
* 1/2 cup creamy peanut butter
* 1/4 teaspoon salt
* 2 Tablespoons lemon juice
* 2 Tablespoons chopped roasted peanuts

Melt butter in a saucepan over low heat; add onion and celery. Saute for about 5 minutes. Add flour and mix until well blended. Stir in chicken broth and allow to simmer for about 30 minutes. Remove from heat, strain broth. Stir the peanut butter, salt and lemon juice into the strained broth until well mixed. Serve hot in cups. Garnish each cup with a teaspoon of chopped peanuts. Recipe makes 6 servings.

Comments(0)

Peanuts are used in candy-making in a seemingly infinite number of ways. A lrge variety of candy bars combine peanuts (whole, chopped or as butter) with such treats as chocolate, nougat, marshmallow, caramel, other nuts and dried fruits. Peanut brittle and chocolate-covered peanuts are always popular. The high protein content of peanuts make them ideal for high energy snacks. Six of the top ten candy bars sold in the U.S. contain peanuts and/or peanut butter. While many new exciting recipes have evolved, many of the commercial peanut candy recipes used today are the same old fashioned home cooked recipes of our country cooking forebears.

Comments(2)