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Peanut Brittle

chef.pierre's picture
  Peanuts 1 1⁄2 Cup (24 tbs) (shelled)
  Salt 1⁄4 Teaspoon
  Sugar 1 Cup (16 tbs)
  Light corn syrup 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)
  Butter 1 1⁄2 Tablespoon
  Lemon extract 1⁄2 Teaspoon

Sprinkle nuts with salt, and warm them in oven.
Put sugar, corn syrup and water in pan, and stir until mixture boils.
Wash down sides with wet pastry brush, and cook to 300°F. or until mixture is very brittle when tested in cold water.
Add butter or margarine, lemon extract and nuts; pour into shallow greased pan.
As soon as it is cool enough to be handled, turn mass over, pull and stretch as thin as possible and break into irregular pieces.
Makes 1 1/4 pounds.

Recipe Summary

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2671 Calories from Fat 1070

% Daily Value*

Total Fat 127 g195.2%

Saturated Fat 26.7 g133.4%

Trans Fat 0 g

Cholesterol 48.4 mg16.1%

Sodium 639.8 mg26.7%

Total Carbohydrates 368 g122.7%

Dietary Fiber 18.6 g74.5%

Sugars 255.1 g

Protein 57 g113.5%

Vitamin A 11.2% Vitamin C

Calcium 23.1% Iron 56.4%

*Based on a 2000 Calorie diet

Peanut Brittle Recipe