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In a 2-qt. microwave-safe bowl, combine sugar and corn syrup. Heat, uncovered, on high for 3 minutes; stir. Heat 2-1/4 minutes longer. Stir in peanuts, butter and cinnamon. Microwave, uncovered, on high until mixture turns a light amber color (mixture will be very hot), 20-30 seconds.

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Boil the mixture until it reaches 340 degrees F. The color should be deep golden brown. Remove from the heat and, working quickly, stir in the cinnamon with a wooden spoon. Stir in the butter.

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Butter a cookie sheet and set aside. In a heavy 2-quart saucepan over medium-high heat stir together the sugar, corn syrup, and water. Constantly stir the mixture until it reaches 285 degrees F on a candy thermometer. Take the pan off the heat and stir in the peanuts and butter.

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Using a wooden or a heat resistant rubber spatula stir mixture to 300°F. Remove from heat. 2. Add butter and stir until melted. Add baking soda and cinnamon and immediately pour mixture onto buttered pan. 3. Using a spatula press and stretch brittle to size of pan. 4. Once cooled break in pieces and store airtight. 5.

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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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Cinnamon Peanut Brittle. October 9, 2023. 5 Mins read. 0. 73. 0. Share. Jump to Recipe Print Recipe. You've probably tasted peanut brittle, but have you tried it with a twist of cinnamon? It's a delightful fusion of sweet, salty, and spicy. With this guide, you'll be whipping up your own batch of cinnamon peanut brittle in no time. Don.

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Remove the saucepan from the heat and quickly stir in the cinnamon with a wooden spoon or rubber spatula. Stir in the butter until it has melted, then add the peanuts and the baking soda, stirring vigorously to combine. Working quickly, pour the mixture onto the oiled pan and spread it with the back of the spoon/spatula, to about ¼ inch thickness.

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Grease the insides of a sheet pan with unsalted butter and then set it aside. Combine the sugar, butter, maple syrup, water, and vanilla extract in a heavy-bottomed saucepan. Cook over medium heat, stirring frequently until the mixture begins to boil. Insert a candy thermometer and continue to cook until the thermometer registers 300 degrees F.

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Add the corn syrup. Let it come to a gentle boil, stirring occasionally. Step 3: When it hits 250°F, add the peanuts and stir until it reaches 300°F. Step 4: Remove the pot from the heat. Add the butter, baking soda, and vanilla, then stir. Watch as the mixture starts to foam and change consistency.

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Remove saucepan from the heat. Combine the baking soda, 1 teaspoon water and vanilla. Stir baking soda mixture into the saucepan. Quickly pour half the mixture over each baking sheet. Spread with a buttered metal spatula to a 1/4-in. thickness. Cool completely. Break into pieces. Store in an airtight container. Peanut Brittle Tips.

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Instructions. In a bowl, combine the peanuts and cinnamon. Set aside. In a pot, combine the water, corn syrup, sugar, and salt. Stir to dissolve over high heat. Use a candy thermometer and wait until the mixture reaches 290°F to 300°F degrees. Remove from heat and stir in vanilla extract and peanuts.

Cinnamon Peanut Brittle Recipe How to Make It Taste of Home

Hot cinnamon peanut brittle is a tantalizing fusion of flavors. The sweetness of the brittle, combined with the nuttiness of the peanuts, creates a harmonious balance. But it's the addition of cinnamon that takes this treat to another level. The fiery spice of cinnamon adds a burst of warmth and depth to the brittle, making each bite a.

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In a glass bowl, stir together the sugar, corn syrup, peanuts, cinnamon, and cayenne pepper until thoroughly blended. Microwave on high for 6 minutes. Slowly stir in the butter, and microwave an additional 30 seconds. Very carefully remove bowl from the microwave as the contents will be extremely hot. Gently stir in baking soda until mixture.

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Stir in the peanuts and set the candy thermometer in place. Continue cooking until the temperature reaches at least 300 degrees F. Remove from the heat. Stir in the butter and baking soda. Pour onto a prepared baking sheet and spread into a rectangle. Let the brittle cool until firm and break apart with a mallet.

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Line a rimmed baking sheet with foil and grease with nonstick cooking spray. Stir together the sugar, corn syrup and 1/2 cup water in a medium saucepan fitted with a candy/deep-fry thermometer.

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Stir in corn syrup. Cook mixture over medium heat (don't be tempted to turn the heat up!), stirring occasionally, until it comes to a gentle boil. Cook until temperature reaches 250F. Stir in peanuts. Add peanuts and stir the mixture constantly until the candy thermometer temperature reaches 300 degrees F.