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Peanut Brittle And Caramel Corn

Mormon.Cook's picture
  Sugar 2 Cup (32 tbs)
  Light corn syrup 1 Cup (16 tbs)
  Hot water 1⁄2 Cup (8 tbs)
  Spanish peanuts 3 Cup (48 tbs)
  Butter/Margarine 1 Tablespoon
  Vanilla 1 Teaspoon
  Salt 1 Pinch
  Baking soda 2 Teaspoon

Heat sugar, corn syrup, and water, stirring until sugar is completely dissolved. Cook to long-thread or soft-ball stage (about 236 degrees F.). Add peanuts. Continue cooking, stirring with long-handled wooden spoon until syrup is a light golden color and gives a hard crack test in cold water (about 290 degrees F.). Remove from heat. Stir in butter, vanilla, and salt (candy will spatter a little). Add soda and stir quickly and well (candy will foam up). Quickly pour and spread onto a very large buttered baking sheet. When cool, turn brittle over and hit lightly with knife handle to break into pieces. For thin brittle: spread as thin as possible when pouring. Use 2 large baking sheets. Cool slightly. Wet hands with water, or wear clean gloves to avoid burning fingers as you stretch hot brittle to desired thinness by gingerly pulling and releasing it.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5118 Calories from Fat 1918

% Daily Value*

Total Fat 228 g351.5%

Saturated Fat 37.6 g188.2%

Trans Fat 0 g

Cholesterol 32.3 mg10.8%

Sodium 3290.3 mg137.1%

Total Carbohydrates 733 g244.4%

Dietary Fiber 37.2 g148.9%

Sugars 509 g

Protein 113 g226.2%

Vitamin A 7.5% Vitamin C

Calcium 45.9% Iron 111.7%

*Based on a 2000 Calorie diet


Peanut Brittle And Caramel Corn Recipe