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Add sugar, corn syrup, water, and salt to a medium, heavy-bottomed saucepan. Stir to combine and then cook over medium heat for about three minutes, do not stir. Check temperature. Continue to cook, occasionally stirring until the mixture reaches 300º F on a candy thermometer. Remove from heat and add ingredients.
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In a deep skillet, slowly cook sugar, corn syrup, and 1 cup of water on medium-high heat, stirring until the sugar dissolves. Bring to a boil, and continue cooking until the sugar mixture reaches the soft-ball stage on a candy thermometer (235 degrees F), about 10 minutes. Add in the peanuts and salt.
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In a heavy saucepan heat sugar, corn syrup, water and salt to a rolling boil. Add raw peanuts. Reduce heat to medium and stir constantly, 10-12 minutes or until candy thermometer reaches hard crack stage (300°-310° F) or small amount of mixture dropped into ice water forms a hard brittle strand. Add butter, then baking soda.
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Grandma's Homemade Peanut Brittle. Do not double this recipe. Make successive batches if you want more than one batch. 2 cups granulated sugar; 1 cup white Karo corn syrup; 2 cups raw Spanish peanuts; 2 tablespoons butter, at room temperature; 2 teaspoons baking soda; In a medium heavy pot, mix sugar and syrup and stir well while cooking.
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Butter a sizeable, high-sided cooking sheet. Over medium heat, bring sugar, corn syrup, water, and 2 tablespoons of butter to a boil. Using a candy thermometer, cook until it reaches 240 degrees. Add Spanish peanuts and cook until the thermometer reaches 290 degrees.
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Instructions. First, preheat the oven to 350 * F. Second, spread the peanuts on an oiled cooking pan. 2 cups shelled raw Spanish Peanuts. Thirdly, stir peanuts every 5 minutes to prevent burning. Bake for 15 minutes. Lastly, remove peanuts from the oven. Spray with two or three sprays of oil and lightly salt to taste.
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Place the pan on a heat-proof trivet or cooling rack and set aside. Pre-measure the vanilla, baking soda and peanuts and place in bowls or measuring cups near the stovetop. Combine the sugar, corn syrup, butter and water in a heavy bottom 3-quart saucepan. Attach the candy thermometer to the pan, if using.
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STEP ONE: Grab a large cookie sheet with sides (like a jelly roll pan) and cover it with foil. Spray with nonstick cooking spray and set aside. STEP TWO: Stir together the sugar, corn syrup, and water in a medium saucepan. Bring the mixture to a boil and continue to boil until the temperature reaches 340 degrees F.
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How to Make Microwave Peanut Brittle: Step-by-Step Instructions. Before you start: Have a baking sheet pan ready with parchment paper or foil sprayed with non-stick cooking spray. Step 1: Stir the sugar and corn syrup together in 4-cup or larger Pyrex measuring cup (highly recommend!) or a large microwave-safe bowl.
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Butter bottom and sides of a rimmed 18 by 13-inch baking sheet. Also butter the bottom of large spoon and set close by (you'll use this later for spreading brittle). Preheat oven to 200 degrees. Once preheated place baking sheet in oven, turn oven off and let baking sheet stay warm in oven.
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The sugar will boil. Carefully add the peanuts and butter and use a heatproof utensil to stir to combine. Return the bowl to the microwave and cook for an additional 3 to 5 minutes - or until caramel colored. The mixture will need to reach between 300 and 310°F - the hard crack stage.
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In a large saucepan, combine the sugar, corn syrup and water. Cook over medium heat until the sugar dissolves, stirring constantly. Once sugar dissolves, increase the heat to medium-high. Add peanuts and salt then cook until the temperature reaches 300 degrees or the hard crack stage, making sure to continuously stir.
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Directions. Lay out several sheets of foil to spoon the hot peanut brittle onto. In a large skillet mix the sugar, syrup, and water together. Cook at a medium-high heat, stirring regularly. Heat until the mixture has a hard ball consistency. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold.
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Combine sugar, salt and Karo in a 3 quart microwave safe glass bowl. Stir in peanuts. Microwave on high until light brown (8 to 10 minutes) stirring at least 2 times during cooking. Remove from microwave and stir in remaining ingredients adding baking soda last (mix will be foamy). Stir quickly and pour onto wax paper.
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In a large, heavy bottomed pan, combine the sugar, corn syrup, water, and salt and bring to a boil over medium heat, stirring occasionally. Continue to cook, stirring frequently until the temperature reaches 280°F on a candy thermometer (affiliate link).
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Once at 310°F, remove from heat and add vanilla and soda. The mixture will foam and grow so make sure to stir constantly to completely incorporate. 1 tsp vanilla extract, 2 tsp baking soda. Working quickly, pour into prepared 10×15 pan. To keep the brittle light and airy, do not spread or flatten the mixture.