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Peanut Brittle

Global.Potpourri's picture
  Sugar 2 Cup (32 tbs)
  Light corn syrup 1 Cup (16 tbs)
  Water 1 Cup (16 tbs)
  Spanish peanuts 2 Cup (32 tbs) (raw)
  Salt 1⁄2 Teaspoon
  Butter/Margarine 1 Tablespoon
  Baking soda 1 Teaspoon

In heavy 3-quart saucepan combine sugar, light corn syrup,and water.
Cook and stir till sugar dissolves.
Cook over medium heat to soft ball stage (234°).
Stir in raw Spanish peanuts and salt.
Cook to hard crack stage (305°), stirring frequently.
Stir in butter or margarine and baking soda.
Pour at once onto 2 well-buttered cookie sheets, spreading with spatula.
If desired, cool slightly and pull with forks to make thinner.
Break into pieces when cooled.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5342 Calories from Fat 2091

% Daily Value*

Total Fat 249 g383.3%

Saturated Fat 40.5 g202.5%

Trans Fat 0 g

Cholesterol 32.3 mg10.8%

Sodium 2636.5 mg109.9%

Total Carbohydrates 739 g246.4%

Dietary Fiber 40.8 g163.2%

Sugars 510 g

Protein 124 g247.9%

Vitamin A 7.5% Vitamin C

Calcium 49.4% Iron 122.4%

*Based on a 2000 Calorie diet

Peanut Brittle Recipe