Perfect Peanut Brittle How-To
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- Опубликовано: 7 авг 2024
- If you like making handmade holiday gifts to share with friends, here's an idea that always gets rave reviews...it's peanut brittle! It's surprisingly easy to make and requires just a few ingredients.
RECIPE: www.marthastewart.com/344574/n...
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
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This might be the best peanut brittle recipe I've ever had. Absolutely perfect.
we make the same thing in Iran for our new year , but with honey , oil , and rose water and mix of pistachio and almond and after the cooking time we put teaspoon of the mixture 3 cm from each other on a baking sheet and let it cool
it's the yummiest!
+Tarlon G That sounds delicious! Thank you for sharing. I might have to look up a recipe for that. What's the name, if you don't mind me asking?
The secret to making peanut brittlee
Yo, that sounds AMAZING. Kinda like a hard Turkish delight. Man. I'd love some of that.
@Lan Astaslem wtf?
I want this one
This peanut brittle is excellent. I have made it several times and has always come out great. Thanks for the step by step recipe.
This is the BEST looking peanut brittle I've seen on RUclips!
The most perfect and absolute best peanut brittle recipe ever! Thank you so much!
This is my favorite show on Everyday Food it's really helpful when it comes to tips and tricks and the set looks like a laboratory. Your show needs more subscribers and likes Thomas! :)
I LOVE THIS!!!!!!!! Thank you so much Thomas!!!
That's a lot of peanuts and it looks delicious!
Holy crap WHERE IS THE BUTTER?? I've been making peanut brittle since I was young and never once without butter. It makes it taste rich and buttery
definitely doing this today for a party. Thx Thomas.
Woooow Amazing Recipe a nice Recipe thanks for sharing such a nice Recipe 👍👍👍👍 Great job well done 👍👍👍
Wow I love it I want to try
Good instructions great video!
i made this today it was so good
Mine came out a very light color, but tastes so good!! Thanks for the recipe!
Mine took a while to get dark soon as it hit 310 it darkened
This looks so yummy
Thanks for temp stages and firmness of each
I’ve used this recipe several times with almonds. It takes time to get hot, have patience. The last time I made it, it was more like taffy. Thermometer clip kept coming off. Next time I’ll just check temp periodically. Best recipe for sure.
Although I Love baking, I would of never thought that I could make this brittle. It came out perfect. I am so happy to make this since it is not easy to find here. Could you please tell me which pot and size you used. My pot was too short and I had to hold the thermometer 🌡 the whole time. Thank you. Love your videos.
Just made it amazing
This cracked in small pieces would be delicious with ice cream. 😋😋
Looks yumm thank you
Now I know what I was doing wrong very helpful video thank you very much
Thank you for this.
Hello, I tried your recipe for peanut brittle.This was my 1st try and worked 100%.i give you ⭐⭐⭐⭐⭐. Can you give recipe to make jelly babies and others without gelatine. Thank you.
You have such a nice presence on camera. I like you!
Can I use golden syrup
I like it
Hi. what can you use in the place of the corn syrup?
How many minutes of cooking?
Thank you
How long does this brittle keep?
Hmm...don't know what went wrong but the brittle would not come out of the pan! Followed receipe exactly with two exceptions. I used organic cane sugar and did not have vanilla extract. I thickly buttered the tray AND sprayed with cooking spray.
I'm wondering, every other receipe I checked adds 2-4 tbl spoons of butter when adding the baking soda.
Would that make it release from pan? Thanks in advance for any advice given.
Once I get a candy thermometer, I will make this when I first get it! I’ve tried to make it with out one and all three times, they did not turn out right
Thannnk you alot
When i put baking soda in a brittle or in caramel popcorn etc the end result is really bitter and tastes funny. And its neither because i burnt the caramel nor did i put too much baking soda cause im just following a standard recipe (ive tried it without bs and its nice but not as fluffy). Do you use a different kind of baking soda that maybe we dont have in my country? Or maybe im doing sth else wrong? Thank you
Can I use glucose syrup instead of corn syrup in same quantity
yummy
I noticed you did not use butter. Did you forget it?
Claudine McKay is used in the pan and spatula so it's not sticky.
whats happened with the butter at the end?
We can buy this in philipines
I'm buying a corn syrup and finally a thermometer today and I'm gonna make these babies ❤
Is there any substitute for corn syrup, unfortunately its not available in my country. #kitchenconundrums #thomasjoseph
Ama Zaron lyles golden syrup
Can I change sugar to honey ??
Can you replace white sugar and corn syrup? Like Palm or coconut sugar? Not sure about corn syrup. Want it to be as healthy as possible.
+Mango Lotus If you're looking for something healthy you probably shouldn't be eating peanut brittle.
corn syrup is glucose syrup. not the same as high fructose corn syrup which is more fructose and shows some issues with the liver and metabolism. they're not the same thing.
Go with this: 1 1/4 Cup sugar. 1 Cup peanuts. Bring sugar in a pot to caramel on the stove. Add peanuts, have greased pan ready. Pour, spread mixture quickly. No Butter, No Corn Syrup, No Baking Soda needed.
Yaay! Thank you for sharing a vegan recipe 👍☺️
Vegan with LOTS OF WHITE SUGAR AND CORN SYRUP, LOL your so funny
Diz is not vegan
Yes! It tastes good even without chicken livers! 😂
Mine came out sandy instead of solid. :( What did I do wrong?
I like mine with less penuts but other than that it was awesome
pensyarah saya suruh tgk video ni...😘😘😘...comel kan saya
Mustbu useva therm.? Doesn,t the color say 'done'?
Tell peeel to use thick saucepans and long handled spoons .
Why dry roasted?
What happens if you dont use the corn suryp
You have to be extra cautious to not stir or move the hot sugar around in the pan as you heat it up and you have to wash down the sides of the pan very diligently with a wet brush, to avoid crystallization.
But a pretty damn good cook
Is that RILEY? From the Disney National Treasure film?
can i substitute corn syrup with honey??
+Morana Culinovic no
not a good substitute. the reason you use corn syrup is because it is not sucrose like regular table sugar, it is fructose (hence high-fructose), an invert sugar that cannot form crystals with sucrose, keeping the syrup clear.
Why is it important not to scrape the sides of the pan when it is in the beginning stages when the sugar and water are coming to a boil?
butter?
Is it light corn syrup or caorn syrup
Corn
I want to marry this peanut brittle!!!
IT IS SO PRETTY!
I cant find corn syrup what should I use instead
You can use Golden Syrup as a substitute for corn syrup.
Also followed steps and never got hard, stayed kind of runny, maybe i did something wrong?, i do like josephs videos though
The problem is , how to clean the pot ? when the sugar concrete, it is so hard to clean... so can anybody tell me how ?
You can put the pot with water and bring it to a boil again. The sugar will disolve and then you will be able to clean it with a sponge! :)
Mery Allande how brilliant ! thanx a lot :)
Please as soon you finish to put in pan put water in casrol and boil water little bit. The sugar dissolve and then wash it.
黃酷德 I usually just dissolve the sugar in some hot water and soap.
what i can use instead of corn syrup
+wjmortician haha
You don't need corn syrup at all. My dad's been making peanut brittle for 60 years. Just boil sugar and water until it's dark brown (no thermometer needed, just don't step away from it!). Remove from heat, stir in peanuts quickly and immediately spread with wooden spoon on buttered pan. That's it.
Oh, and if you want it with the baking soda (instead of transparent), add it with the peanuts.
lol, just learning mathematics here
Jb
No butter?
The recipe at the website calls for 1/4 cup cold water. He says too much, which may account for the lack of foaming. There’s another video where Martha makes it and uses 1/4 cup cold water. Make sure to follow the printed recipe.
Martha Stewart owes me a flipping container of peanuts- I’ve done this THREE times and couldn’t figure out why it wasn’t working!!! I was following EVERYTHING he said 😡
No vanilla?
It was at the end.
My friend made me some, and now its a very thin brittle, with thousands of peanuts lol.
Also when i say intense, i mean about 3x more peanuts here.
followed steps and brittle is kind of chewy, does anybody know why?
Robert Garcia the sugar syrup didn't get hot enough . You must reach the hard stage . 300F .
R.I.P. Mr.Tom
Mine crystallized instantly after I stirred the peanuts in :(
Lol at 2:09, definitely a re-recording
what can I use to sustitute corn syrup?
you can just go without, but you need to be careful to allow no crystalization if you want your brittle to be smooth and without the grainy texture of sugar crystals. it is a mild difference, and if you are so averse to corn syrup it is not necessary at all.
You don't need corn syrup. But if you want something to help prevent crystalisation you can use gluecose syrup or golden syrup.
there are some recipes on RUclips that dont include corn syrup, in fact I found a Martha Stewart recipe that's corn syrup free.
If you add baking soda does it give the same reaction without the corn syrup
Never use cooked nuts. Always use raw, and cook them in the sugar syrup. Add two tablespoons of butter at the time of baking soda and vanilla.
Another tip, score with a large knife while still warm and pliable... if you prefer more uniform pieces.
Try using the raw nuts... you’ll never use cooked again. Better depth of flavor, and the roasted nut flavor really comes through.
I usually just make mines with just butter and vanilla extract and sugar and milk
That would be a prefudge concoction without the the cocoa added in. Wouldn't crack.
I do mine with 1 more ingredient weed butter
This dish belong to india and Indian use jaggery for outstanding taste😊
mmmmmmm
I made peanut brittle in ten minutes. No water.
Peanut candy
Cannot use corn syrup, it's banned in the UK.
You can use golden syrup as a substitute for corn syrup.
Gurl is it butter or non stick spray make up your mind
This would be fire with pistachios mixed in with the peanuts. Just sayin...
Nuts arent cheap anymore……
there's a WAY simpler way to make that you don't need corn syrup or salt
Needs salt or it's not peanut brittle
94547 94547
neet
If you want perfect brittle don't ad baking soda.
Deezz nuts
+Lisa Morass "Constantly moving your nuts around" =/"
+heartbreakmanNo1 lmao ^.^
How did I end up on the Mr. Lispy show?
I am pretty sure you don't know what a lisp is.
lisp
/lisp/
noun
a speech defect in which s is pronounced like th in thick and z is pronounced like th in this.
Oh no, you always use fresh raw Spanish peanuts, not those dry roasted 'old awful tasting' peanuts!!
skipt the video after one min don't have that fancy stuf at home
too much sugar
millenium2003 yes that's why it is called a sweet. Durhh!
He's a flamer
WHY do you have to be so “out of the closet”?
This is an interesting comment. I've never seen anyone ever comment, "Why do you have to be so obviously straight?"
D Smith Hate to burst your bubble, but because that’s normal. This guy is abnormal
D Smith Stop pretending that this behavior is normal. I don’t know you, nor do I care to know you, but you know it’s not right. It wasn’t meant to be. That’s why nothing comes of it, biologically speaking. Every relationship on the planet, microbial or otherwise, bears fruit. Not people like this