Time 1h22m Yield 16 Number Of Ingredients 7 Steps:
In a glass bowl, stir together the sugar, corn syrup, peanuts, cinnamon, and cayenne pepper until thoroughly blended. Microwave on high for 6 minutes. Slowly stir in the butter, and microwave an additional 30 seconds. Very carefully remove bowl from the microwave as the contents will be extremely hot. Gently stir in baking soda until mixture becomes light and foamy. Turn batter out onto a lightly oiled cookie sheet, scraping sides of bowl with a rubber spatula. Allow brittle to cool for 1 hour, then break into pieces.
Time 15m Yield 1-1/4 pounds (20 servings). Number Of Ingredients 7 Steps:
In a 2-qt. microwave-safe bowl, combine sugar and corn syrup. Heat, uncovered, on high for 3 minutes; stir. Heat 2-1/4 minutes longer. Stir in peanuts, butter and cinnamon. , Microwave, uncovered, on high until mixture turns a light amber color (mixture will be very hot), 20-30 seconds. Quickly stir in baking soda and vanilla until light and foamy. , Immediately pour onto a greased baking sheet and spread with a metal spatula. Refrigerate until firm, about 20 minutes; break into small pieces. Store in an airtight container.
Time 40m Yield 8 to 10 servings; makes about 20 pieces Number Of Ingredients 6 Steps:
Line a rimmed baking sheet with foil and grease with nonstick cooking spray. Stir together the sugar, corn syrup and 1/2 cup water in a medium saucepan fitted with a candy/deep-fry thermometer. Bring the mixture to a boil over medium heat, then continue to boil until it’s golden brown and it reaches 340 degrees F, about 15 minutes. Working quickly, remove the pan from the heat and stir in the butter and baking soda until smooth (it will foam and bubble up). Stir in the peanuts until evenly distributed amongst the sugar mixture. Pour onto the prepared baking sheet and quickly smooth with a rubber spatula into a thin and even layer. Let harden uncovered at room temperature until cooled completely. Break into pieces and store in an airtight container.
Yield Makes 1 1/2 pounds Number Of Ingredients 5 Steps:
Butter a large baking pan; set aside. Combine peanuts, sugar, and corn syrup in a medium saucepan. Set over medium-high heat, and bring to a boil, stirring constantly. Insert a candy thermometer. Continue boiling, without stirring, until temperature registers 295 degrees, about 6 minutes. When sugar begins to brown, stir nuts gently to ensure even cooking. Remove saucepan from heat, and stir in the butter and baking soda; the mixture will begin to foam up, so mix quickly. Pour onto the prepared baking pan. As soon as candy is cool enough to handle, use your fingers to stretch the brittle as thinly as possible over the baking pan. Allow the brittle to cool completely, about 45 minutes, then break into bite-size pieces.
Time 55m Yield 16 Number Of Ingredients 7 Steps:
Grease a large cookie sheet. Set aside. In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads. Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.
Time 20m Yield 3/4 pound. Number Of Ingredients 7 Steps:
Butter a baking sheet; set aside. In a 2-qt. microwave-safe bowl, combine sugar and corn syrup. Microwave, uncovered, on high for 3 minutes; stir. Cook, uncovered, on high 2-1/2 minutes longer. Stir in the walnuts, butter and cinnamon. , Microwave, uncovered, on high for 2 minutes longer or until mixture turns a light amber color (mixture will be very hot). , Quickly stir in baking soda and vanilla until light and foamy. Immediately pour onto prepared pan; spread with a metal spatula. Cool; break into pieces.
Time 45m Yield 25 to 35 servings Number Of Ingredients 8 Steps:
Combine the water, sugar, cream of tartar and corn syrup in a medium-size heavy saucepan fitted with a candy thermometer. Bring to a boil over medium heat. After it boils, stir the mixture occasionally. Boil the mixture until it reaches 340 degrees F. The color should be deep golden brown. Remove from the heat and, working quickly, stir in the cinnamon with a wooden spoon. Stir in the butter until melted, then the peanuts and baking soda. Pour the mixture onto the oiled cookie sheet with sides and spread it out a bit with the back of a wooden spoon, to about 1/4-inch thickness (it may not fill the whole pan). Let harden, uncovered, in a cool place, 30 to 45 minutes. (To wash the saucepan, soak it overnight.) Using your hands, and wearing cotton or plastic gloves if desired to keep off any fingerprints, break the brittle into pieces. Store in an airtight container.
Time 1h5m Yield 20 serving(s) Number Of Ingredients 8 Steps:
Combine the water, sugar, cream of tartar and corn syrup in a medium-size heavy saucepan fitted with a candy thermometer. Bring to a boil over medium heat. After it boils, stir the mixture occasionally. Boil the mixture until it reaches 340°. The color should be deep golden brown. Remove from the heat and, working quickly, stir in the cinnamon with a wooden spoon. Stir in the butter until melted, then the peanuts and baking soda. Pour the mixture onto an oiled cookie sheet with sides and spread it out a bit with the back of a wooden spoon, to about 1/4-inch thickness (it may not fill the whole pan). Let harden, uncovered, in a cool place, 30 to 45 minutes. Once cool, break the brittle into pieces. Store in an airtight container.
More about “cinnamon peanut brittle recipes”
Time 15m Yield 4 cups, 6 serving(s) Number Of Ingredients 9 Steps:
This recipe is for 900 watt microwave. For variation use a guide of same ingredients and adjust cooking time to 45-50 seconds per 100 watts of your microwave. Grease or butter a cookie sheet (TIP) Spray measuring cup with pam to measure corn syrup and spray spatula also to spread on cookie sheet.). in 2 quart bowl or casserole dish add sugar, nuts, syrup and salt, mix until most of sugar is combined. Cook on high for 7 minutes. (should be bubbly and peanuts golden). Stir in butter, vanilla and cinnamon, cook on high 3 more minutes. Quickly, stir in baking soda until foamy (don’t over stir, it needs to stay hot to spread). Pour onto greased cookie sheet and spread out. Sprinkle gently (or more to taste) with Kosher salt and let cool for 1 hour. Break apart into peices and store in airtight container. (freezes well in ziploc bag for several months).
