|Sugar||1 Cup (16 tbs)|
|Dark corn syrup||1⁄2 Cup (8 tbs) (Or Light)|
|Dry roasted unsalted peanuts||2 Cup (32 tbs)|
|Unsalted butter||1 Teaspoon|
|Baking soda||1 Teaspoon|
Generously grease baking sheet.
Combine sugar and corn syrup in 2-quart measuring cup or bowl and cook on High 4 minutes.
Stir in peanuts using wooden spoon.
Continue cooking on High 3 minutes.
Stir in butter and vanilla and cook until candy thermometer registers 300°F (or until small amount of mixture separates into hard and brittle threads when dropped into very cold water), about 2 to 2 1/2 minutes.
Blend in baking soda and stir until mixture is light and foamy .
Pour onto prepared sheet, spreading quickly to edges using back of wooden spoon.
As candy cools, stretch into thin sheets using palms of hands.
Let cool completely .
Break into pieces.
Store pieces of peanut brittle in airtight container in cool place.
Serving size: Complete recipe
Calories 4096 Calories from Fat 2031
% Daily Value*
Total Fat 242 g373%
Saturated Fat 35.7 g178.3%
Trans Fat 0 g
Cholesterol 10.8 mg3.6%
Sodium 1649 mg68.7%
Total Carbohydrates 430 g143.2%
Dietary Fiber 38.4 g153.6%
Sugars 263.8 g
Protein 114 g227.4%
Vitamin A 2.5% Vitamin C
Calcium 29.2% Iron 63.7%
*Based on a 2000 Calorie diet