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  Smooth peanut butter 2 Cup (32 tbs)
  Sugar 1 1⁄2 Cup (24 tbs)
  Light corn syrup 1 1⁄2 Cup (24 tbs)
  Water 1⁄4 Cup (4 tbs)
  Butter 2 Tablespoon
  Raw peanuts 2 Cup (32 tbs)
  Sifted baking soda 1 Teaspoon
  Vanilla extract 1 Teaspoon

Butter two large baking sheets.
Warm the peanut butter in the top of a double boiler over simmering water.
Butter the inside of a heavy 2 quart saucepan.
Combine the sugar, corn syrup and water in the prepared saucepan over medium-high heat.
Bring to a boil, stirring constantly.
Cook to 275 degrees on a candy thermometer, soft crack stage, stirring frequently.
Reduce heat to medium.
Add the butter and stir until melted.
Add the peanuts.
Cook for five minutes longer or until candy begins to turn brown and thermometer registers 295 degrees, stirring frequently.
Remove from heat.
Sprinkle the baking soda quickly over the peanut mixture, stirring constantly.
Stir in the vanilla.
Add the warm peanut butter, stirring gently until well combined.
Working quickly, pour the candy immediately onto the prepared baking sheets; spread as thin as possible with a spatula.
Let stand until cool and break into pieces.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 7528 Calories from Fat 3566

% Daily Value*

Total Fat 425 g653.4%

Saturated Fat 84.5 g422.4%

Trans Fat 0 g

Cholesterol 64.5 mg21.5%

Sodium 4197.9 mg174.9%

Total Carbohydrates 864 g288.1%

Dietary Fiber 54.2 g216.9%

Sugars 482.4 g

Protein 189 g377.5%

Vitamin A 15% Vitamin C

Calcium 62.5% Iron 136.5%

*Based on a 2000 Calorie diet

Peanut Butter Peanut Brittle Recipe