Peanut Brittle

2020年12月18日

此帖子可能包含会员链接。读我们disclosure policy

自制Peanut Brittle这就像奶奶一样!这款诱人的糖果是完美的清脆和脆脆,美妙的焦糖,精美的黄油和充满富含烤肉的花生,整个富含烤花生。在这里,您将了解成功制作的所有提示。

从上面显示的花生脆性在用羊皮纸盖的长方形蓝色盛肉盘。

自制Peanut Brittle

虽然花生脆可以很长,但这也是如此,通过遵循一种直接的方法和沿途的有用提示,你会意识到它比你听说更容易制作。

I made six batches today (12 cups of sugar and 6 sticks of butter later) taking notes and learning things along the way until I got it to taste just like I remember.

它从最基本的成分开始,饰面的经典怀旧款待,一定会诱惑和满足那些甜食的渴望。

只是不要逾期(吃太多),就像我作为一个孩子一样。糖匆匆。但是哦,如此难忘,经典的假期对待我一直都向每一个圣诞节期待!

每当你当然要小心时,这是沸腾的热糖糖浆。并迅速工作!花生脆性令人着称,它喜欢它的速度(我包括下面的提示)。

Peanut Brittle

花生糖配方成分

  • 2cup granulated sugar
  • 1/2杯玉米糖浆
  • 1/2cup water
  • 1/2杯无盐黄油,切成8件
  • 1/2 TSP发酵苏打水
  • 1/4TSP.盐
  • 2杯无盐烤花生

Scroll down for recipe with print option.

需要工具

  • Whisk and spoons——对stirring and spreading.
  • Measuring cups or a kitchen scale– always measure for accuracy.
  • 烤盘——对spreading peanut brittle over.
  • 糖果温度计– I highly recommend going this route rather than by the look of the syrup. Takes out the guess work.
  • 重3夸脱平底锅– using a heavy bottom pan allows heat to be more evenly distributed which will result in an more evenly cooked brittle.

Photo of ingredients used to make peanut brittle. Includes sugar, baking soda, peanuts, butter, corn syrup, salt and water.

如何让花生脆弱

  1. Have measured ingredients ready:测量花生,小苏打和盐,并准备加入,因为一旦你到达这一步,你需要很快就会工作。
  2. Grease baking sheet and spoon:用13英寸烤盘涂抹18叠层。还要用大量的勺子底部并设置关闭(后来将用它来扩散脆弱)。
  3. Warm the baking sheet:预热烤箱到175度。一旦预热添加烤盘,关闭烤箱,让烤盘在烤箱中保持温暖,只需勉强就可以使用它来涂抹制备的脆性混合物。
  4. 将甜味剂和水混合在锅中:在3夸脱的重型底部平底锅搅拌一起糖,玉米糖浆和水。
  5. Boil mixture:Set over medium heat and bring to a boil, stirring occasionally.
  6. Add butter:Once it reaches a boil carefully add butter and stir.
  7. 煮熟到310度:偶尔搅拌,偶尔搅拌,直到它在糖果温度计上达到310度(不要忘记将烤箱从烤箱中拿出并准备好附近)。它应该刚刚变成了浅金色的棕色。
  8. 加入苏打水,盐和花生(快速工作!):一旦达到温度,立即从加热中取出(或者如果使用煤气灶即可关闭热量)并立即加入撒上苏打水,盐和花生并搅拌(它会泡沫和泡沫)。
  9. 快速铺设温暖的烤盘:Immediately pour onto prepared baking sheet and spread mixture out as evenly as possible before it starts to harden.
  10. 酷然后打破:在室温下完全冷却,约30分钟。然后闯入碎片。

Collage of six images showing how to make peanut brittle in a saucepan on the stovetop. Also shows spreading peanut brittle mixture onto baking sheet then breaking it.

如何存储

  • Once cooled and cracked, peanut brittle should be stored in an airtight container (it’s okay to stack).
  • 储存在阴凉,干燥的地方。
  • Keep at room temperature or freeze.

保质期

  • 它应该在室温下保持良好1个月(甚至更长)。
  • 冻结长达3个月。

Variations

Again have ingredients ready to add no matter what options you add:

  • 尝试另一种类型的螺母或使用混合物(发短的杏仁,切碎的核桃,山核桃,澳洲坚果或榛子)。
  • Add sweet spices such as cinnamon, nutmeg, or ginger.
  • Make it spicy with 1/4 to 1/2 tsp cayenne pepper.
  • 在末端的摘录中混合在末端(香草,朗姆酒,椰子)。

花生脆食谱成功提示

  • Use peanuts that don’t have added ingredients。花生/盐应该是唯一的成分。没有添加的香料(有些香料,洋葱粉,辣椒粉等)或油。
  • 只使用1/2 TSP发酵苏打水。一些配方使188bet asia用多达1汤匙,所以不要诱惑添加更多,留下糟糕的回味。1/2 TSP是充足的,给它带来一些电梯。
  • 一定要将所有内容读出并准备在开始之前添加烹饪,时间在这个配方中至关重要。
  • 加热烤盘。This was a game changer for me. Using a warm baking sheet will allow you more time to spread out the brittle since an otherwise cool baking sheet will make it set faster.
  • Cook low and slow for perfect caramelization。不要诱惑在更高的热量上煮熟以加快过程。
  • 偶尔搅拌沸腾的糖混合物(a little more so at the end than the beginning) for even cooking and to prevent bottom or sides from scorching. It also allows lowers the temperature a little and allows more time to caramelize.
  • If you live in a cold environment you may find it helpful to heat the peanuts在微波炉中35秒。执行此操作,脆性达到275度的点(所以它们已准备好添加)。如果加入它们冷或冷却,糖混合物将丛生。
  • 最后工作很快。混合物将快速硬化。
  • If you’re brittle didn’t spread very well, a helpful fix is to let it cool briefly just until it’s cool enough to handle with clean (thickish) rubber gloves. Then pull and stretch the brittle while it’s still pliable.

关闭花生脆皮的顶上的图象堆积在有羊皮纸的一个蓝色盛肉盘。

More Tasty Treats to Try (All Easy Recipes!)

从上面显示的花生脆性在用羊皮纸盖的长方形蓝色盛肉盘。
5.from2投票

Peanut Brittle

自制Peanut Brittle that is exactly like Grandma made! It's perfectly crisp and crunchy, perfectly caramelized, deliciously buttery and brimming with roasted peanuts dotted throughout. Read through the recipe and notes before beginning.
Servings: 10.(about 30 pieces)
Cook 25.分钟
休息 30.分钟
准备好了: 55.分钟

配料

  • 2杯子(400克)granulated sugar
  • 1/2杯(120毫升)玉米糖浆
  • 1/2杯(120毫升)
  • 1/2cup (113g)无盐的黄油,cut into 8 pieces
  • 1/2TSP.小苏打
  • 1/4TSP.
  • 2unsalted roasted peanuts*

Instructions

  • 测量所有成分,并准备添加。
  • 用13英寸烘烤板的镶边18的黄油底部和侧面。还要用大量的勺子底部并设置关闭(后来将用它来扩散脆弱)。
  • 预热烤箱到200度。一旦预热烘烤板在烤箱中,关闭烤箱,让烤盘在烤箱中保持温暖。在准备好使用它以将其涂抹成脆性混合物之前,请脱掉烤盘。
  • 在3夸脱的重型底部平底锅搅拌一起糖,玉米糖浆和水。
  • Set over medium heat and bring to a boil, stirring occasionally.
  • Once it reaches a boil carefully add butter and stir.
  • 偶尔搅拌,偶尔搅拌,直到它在糖果温度计上达到310度(不要忘记将烤箱从烤箱中拿出并准备好附近)。混合物应该刚刚变成浅金色棕色。
  • Immediately remove from heat once it reaches temperature (or just turn off heat if using a gas stove) and right away add baking soda, salt, and peanuts and give it about 5 quick stirs (it will foam and bubble up).
  • 立即倒入温暖的烤盘上,并使用润滑勺涂抹混合物,在开始硬化之前尽可能均匀地涂抹。
  • 在室温下完全冷却,约30分钟。然后闯入碎片。

Notes

有用的提示

  • *盐渍花生也会很好。只是省略了食谱。还使用没有添加成分的花生。花生/盐应该是唯一的成分。没有添加的香料(有些香料,洋葱粉,辣椒粉等)或油。
  • 一定要将所有内容读出并准备在开始之前添加cooking, timing is critical in this recipe and if you were to wait even 5 seconds to add something it can be too late.
  • 偶尔搅拌(在结束时比开始的一点)甚至烹饪,并防止底部或侧面从烧焦。
  • 如果你住在寒冷的环境中,你可能会发现它有助于在微波炉中加热花生35秒。执行此操作,脆性达到275度的点(所以它们已准备好添加)。如果加入它们冷或冷却,糖混合物将丛生。
  • If you're brittle didn't spread very well, a helpful fix is to let it cool briefly just until it's cool enough to handle with clean (thickish) rubber gloves. Then pull and stretch the brittle while it's still pliable.
  • Once cool and broken store in an airtight container at room temperature about 1 month or freeze up to 3 months.