Question for you candy makers on peanut brittle...

C

cheezz

Well-known member
Is more butter better? I've made Gayle's recipe from here that calls for 2 tbl. butter and it's really good. What I'm trying to do is find a recipe like Sees candy. That thickish-opaque crunchiness that seems very buttery. I have seen copycat recipes online that call for up to a cup (!) of butter.

I don't want the kind that sticks in your teeth when eaten smileys/smile.gif

TIA!

 
Ang, did you make the full 1-stick recipe before cutting in half? If so, what was the difference?

 
yes I did, but it was so long ago I don't remember, just that I mention here that I like the 1/2

stick recipe better----and that is how I make it every year. I just don't think brittle needs much butter.

 
I have two professional candy books here: "butter contributes flavor

and a shorter texture to brittle, resulting in a more delicate bite" from Chocolate & Confections, CIA.

The baking soda lightens the brittle by aerating it. It also contributes to color and caramel flavoring. Be warned: it causes the sugar to foam up exponentially! Make sure your pot is high enough when you add this as the last step.

Book #1 uses 2 TBL (1 oz) of butter for 1 pound of sugar/1 pound of nuts

Book #2 (also CIA) uses 28 oz of sugar to 2 oz of butter...or 2% of the total wieght.

You can also PULL the brittle to make the sheets thinner. I never knew that.

 
I know if you pour it onto an already warmed sheet, then tilt it, you can make it spread thinner.

 
Thanks for the info Mar...I guess I will have to make a couple different batches and see smileys/smile.gif

 
Well, Gayle's Spicy Peanut Brittle is still the best I've ever tried...increased butter to 3 Tbl

And was very happy with it. Makes gorgeous brittle.


I used Gayle's recipe and made traditional and then the slightly spicy. It was addicting to say the least.


* Exported from MasterCook *

Gayle's Spicy Peanut Brittle

Recipe By :Gayle_MO
Serving Size : 8 Preparation Time :0:00
Categories : Candy Christmas
Peanut Brittle Thanksgiving

Amount Measure Ingredient -- Preparation Method

2 cups sugar
1 cup light Karo syrup
1 cup water
2 cups raw peanuts
1/4 teaspoon salt
1/2 teaspoon vanilla
1 tablespoon butter
1 tablespoon baking soda
1 teaspoon cayenne pepper

In a large heavy pan combine: sugar, Karo Syrup and water.
Boil this mixture until it reaches 238 degrees on a candy thermometer.
Then add raw peanuts. 1/4 tsp salt. Continue to cook, stirring frequently.
Continue cooking and stirring until thermometer reaches 290 degrees - hard (soft) crack - remove from the burner and add: vanilla and butter.
Quickly stir together and add: baking soda and cayenne pepper.
Mix well and, working quickly, pour onto buttered cookie sheet. Use two if you want it super thin. Spread quickly and let cool.
Break into pieces and store in airtight tin or canister. I have doubled this recipe but mostly I make a batch and a half as it fits in the pan better when boiling up.

Gnote:I have made this with cashews and other nuts, too. Good stuff and not hard on the teeth!
Dnote: I prefer to make this on two sheets, much thinner.
Cheezz notes: increased butter to 3 Tbl. Two rimmed baking sheets worked best -- preheat baking sheets while making brittle, then quickly butter then before pouring brittle. That makes it easier to spread it out.

- - - - - - - - - - - - - - - - - - -http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=70583

 
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