Peanut Brittle Crunch Recipe
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Refrigerate until brittle at least 30 minutes.
Peanut brittle crunch recipe. Add peanuts and cook 2 to 3 more minutes or to 280. Melt butter in a saucepan over medium heat. Let cool completely about 15 minutes.
Remove saucepan from heat add peanuts and stir to coat completely. Line a rimmed baking sheet with foil and grease with nonstick cooking spray. Stir frequently until temperature reaches 300 degrees f 150 degrees c or until a small amount of mixture dropped into very cold water separates.
In a heavy 2 quart saucepan over medium heat bring to a boil sugar corn syrup salt and water. Immediately pour peanut mixture onto buttered baking sheet. Let the peanut brittle set until completely hard then use a mallet or back of a spoon to crack the brittle into chunks or bite size pieces.
Brittle can be stored in an airtight container up to 2 weeks. Set candy thermometer in place and continue cooking. Store in an airtight container for up to 1 week.
Add peanuts and stir constantly until mixture turns yellow not amber about 5 minutes. Immediately pour onto prepared pan and spread into an even layer. Quickly spread mixture to 1 2 inch thick using an oiled metal spatula.
Break brittle into pieces. Mixture should be golden brown remove from heat and stir in butter and remaining ingredients. In a large pan mix and boil the sugar water and syrup to hardball stage 254 degrees f.
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