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Peanut Brittle

chef.jackson's picture
Ingredients
  Raw shelled peanuts 2 Cup (32 tbs)
  Sugar 2 Cup (32 tbs)
  Light corn syrup 1 Cup (16 tbs)
  Water 1⁄3 Cup (5.33 tbs)
  Butter 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Baking soda 1 Teaspoon
  Vanilla extract 1 Teaspoon
Directions

Spread peanuts evenly in a 15- x 10- x 1-inch jellyroll pan; bake at 350° for 15 minutes, stirring once.
Set aside.
Combine next 5 ingredients in a Dutch oven; cook over medium heat, stirring constantly, until sugar dissolves.
Continue cooking, stirring occasionally, until mixture reaches hard crack stage (300°).
Remove from heat; stir in peanuts, soda, and vanilla.
Working rapidly, spread mixture thinly onto a buttered 15- x 10- x 1-inch jellyroll pan.
Let cool; break into pieces.

Recipe Summary

Cuisine: 
American
Servings: 
2

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Average: 3.9 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 2199 Calories from Fat 712

% Daily Value*

Total Fat 84 g129.8%

Saturated Fat 17.7 g88.4%

Trans Fat 0 g

Cholesterol 32.3 mg10.8%

Sodium 1060.2 mg44.2%

Total Carbohydrates 355 g118.3%

Dietary Fiber 12.4 g49.6%

Sugars 251.6 g

Protein 38 g75.6%

Vitamin A 7.5% Vitamin C

Calcium 16.3% Iron 37.3%

*Based on a 2000 Calorie diet

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Peanut Brittle Recipe