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  Sugar 3 Cup (48 tbs)
  Light corn syrup 1⁄2 Cup (8 tbs)
  Butter/Margarine 3 Tablespoon
  Spanish peanuts 1 Pound
  Baking soda 1 Teaspoon
  Water 1 Tablespoon
  Vanilla 1 1⁄2 Teaspoon

1. Butter 2 large cookie sheets.
2. Combine sugar, water and corn syrup in a large, heavy saucepan. Bring to boiling over medium heat, stirring constantly.
3. Boil mixture without stirring until candy thermometer registers 270°. (Syrup forms hard, but not brittle, threads when dropped in cold water.) Remove from heat. Add butter or margarine and peanuts.
4. Continue cooking mixture until candy thermometer registers 300° (Syrup separates into brittle threads when dropped in cold water.) Remove from heat. Mix baking soda with the 1 tablespoon water; add to hot candy with vanilla.
5. When the bubbles subside, pour candy out onto cookie sheets as thinly as possible. Cool; break into pieces. Store in airtight container with waxed paper between the layers.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5720 Calories from Fat 2193

% Daily Value*

Total Fat 260 g400.3%

Saturated Fat 54.1 g270.6%

Trans Fat 0 g

Cholesterol 96.8 mg32.3%

Sodium 1561.1 mg65%

Total Carbohydrates 805 g268.3%

Dietary Fiber 38.6 g154.2%

Sugars 664.1 g

Protein 117 g234.8%

Vitamin A 22.5% Vitamin C

Calcium 45.7% Iron 115.9%

*Based on a 2000 Calorie diet

Peanut Brittle Recipe