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Crispy Peanut Brittle

fast.cook's picture
  Sugar 2 Cup (32 tbs)
  Light corn syrup 1 Cup (16 tbs)
  Hot water 1⁄2 Cup (8 tbs)
  Butter 1 Tablespoon
  Peanut 2 Cup (32 tbs)
  Vanilla 1 Teaspoon
  Baking soda 1 Teaspoon

In 3 qt glass casserole, blend sugar, syrup, water and butter.
Microwave (high) 12-14 minutes, stirring once or twice during last half of cooking.
Test, using either cold water method (hard ball) or a candy thermometer (250°F.).
If mixture needs more cooking, remove thermometer and cook 1-2 minutes.
When mixture reaches 250°F.
add blanched peanuts.
Microwave (high) 3 1/2-4 1/2 minutes, or until mixture reaches hard crack (300°F.).
Add vanilla and soda, blending well (mixture will bubble).
Pour onto buttered cookie sheet.
Working quickly, cool partially by lifting edges with spatula so mixture won't stick.
When firm but still warm, turn over.
Pull mixture thin.
Break into pieces when cold.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4290 Calories from Fat 1316

% Daily Value*

Total Fat 157 g240.9%

Saturated Fat 27.7 g138.3%

Trans Fat 0 g

Cholesterol 32.3 mg10.8%

Sodium 1640.2 mg68.3%

Total Carbohydrates 710 g236.5%

Dietary Fiber 24.8 g99.3%

Sugars 503.2 g

Protein 75 g150.9%

Vitamin A 7.5% Vitamin C

Calcium 32.5% Iron 74.6%

*Based on a 2000 Calorie diet


Crispy Peanut Brittle Recipe