Chocolate Peanut Brittle By Ocean Blue Candy

Chocolate Peanut Brittle What Charlotte Baked

In a heavy duty thick bottomed pot, combine sugar, butter, corn syrup, water, and salt. Don't start cooking yet. In separate containers, measure out your baking soda, vanilla, and peanuts. Set aside but have them close by. Cook your syrup slurry over high heat until 308F.

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How To Make Toffee. Spray a 9-inch square baking dish with cooking spray and line with parchment paper. Spread the chopped pecans in a single layer on top of the parchment. Add butter, sugar, and salt to a heavy bottomed 3 quart pot. Bring to a boil over medium low heat, stirring frequently to dissolve the sugar.

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Preheat the oven to 400 degrees. Melt the butter and brown sugar in a small nonstick saucepan. Bring to a boil and let boil without stirring for three minutes. Pour the hot mixture over the crackers and bake for 5 minutes. Drop the peanut butter onto the hot cracker and toffee mixture; bake for another 1 minute to melt.

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Melt butter in a saucepan with sugar and salt. Bring the mixture to a boil. Cook until it's dark amber and 285 degrees F. Pour the toffee onto a prepared baking sheet. Sprinkle the chocolate chips onto the toffee, let soften, and spread in an even layer. Sprinkle the nuts over the chocolate.

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To a large microwave-safe bowl (at least 2 quarts because mixture bubbles up considerably) , add the sugar and corn syrup. Cook on high power for 4 minutes. Remove bowl from microwave and stir the mixture. Stir in the peanuts. Return bowl to microwave and cook on high power for 3 1/2 minutes.

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Let the toffee sit for 30 minutes to set and harden then break into one to two-bite chunks. Heat some water in a small pot and place a heat-proof bowl on top of the saucepan, making sure it does not touch the water. Place ⅔rds of the chocolate callets into the bowl.

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Instructions. Line a 9 x 13-inch rimmed sheet pan with parchment paper, leaving a slight overhang on two sides and set close by your stovetop. In a medium, heavy bottomed saucepan, combine butter, sugar and water. Set over medium heat and bring to a boil.

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Bake at 400F for 6 - 8 minutes. Remove from oven and scatter over chocolate and let sit for about 1 minute until chocolate has softened. With the back of a spoon, knife or offset spatula, spread the chocolate into a smooth layer over the top. Finish up by scattering over the walnut and cherry pieces on top. Set aside to cool.

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Line 3 large baking sheets with parchment paper. set to the side. In a large heavy duty sauce pot, combine sugar, water, and corn syrups. Bring to a boil, stirring occasionally to dissolve sugar,. Once mixture reaches a full boil, continue boiling without stirring, over medium heat until a candy thermometer reaches 260 degrees (hard ball stage.

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Lightly butter two large baking sheets and set on the counter close by the stove. Have at the ready a rubber or metal spatula and the vanilla. Add the sugar, butter, salt and water to a large, heavy bottom saucepan and bring to a boil over medium high heat. Boil, stirring often, until the mixture reaches 298 degrees.

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Step 5. Once the matzo is almost done baking, heat the peanut butter in a microwave until slightly warmed and easily pourable, about 20 to 30 seconds on high. Step 6. Remove the matzo from the oven and drizzle the warmed peanut butter on top, then sprinkle with the peanuts, then the salt. Cool, break into pieces then transfer to a lidded container.

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The main difference between the two is in their texture. Toffee has a smooth, creamy texture while peanut brittle has a crunchy texture due to its high sugar content. Additionally, toffee typically contains chocolate or other flavorings while peanut brittle does not. Finally, toffee usually requires baking whereas peanut brittle can be cooked.

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How To Make This Chocolate Toffee Peanut Brittle Recipe. This classic treat is easy to make and is utterly addictive. Let's dive into the step-by-step instructions. STEP ONE: Line a 9×13 cake pan with parchment paper, then spread two cups of peanuts into an even layer. STEP TWO: In a medium saucepan, add the butter, sugar, and vanilla. Stir.

Chocolate Peanut Brittle By Ocean Blue Candy

Preparation. Step 1. Butter baking pan and put on a heatproof surface. Step 2. Bring butter, sugar, and salt to a boil in a 4- to 5-quart heavy pot over medium-high heat, whisking until smooth.

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How to Make Chocolate Peanut Toffee. FIRST STEP: Line a 9×13 cake pan with parchment paper then spread 2 cups of peanuts into an even layer. SECOND STEP: In a medium-size pan add butter, sugar, and vanilla. Stir over medium heat until the butter has melted. Let come to a simmer.

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Stir until the sugar dissolves, then raise the heat to medium-high and insert a candy thermometer. Cook the candy over medium-high heat until it reaches 260 F (126 C). At this point, add the peanuts, the butter, and 3/4 teaspoon of salt, and stir well. Turn the heat back down to medium.