Peanut Brittle
"I have made this peanut brittle many times over the years. It is a good recipe that I got from an old Betty Crocker cook book."
Original is 40 servings
Ingredients
Nutritional
- Serving Size: 1 (32.2 g)
- Calories 103.4
- Total Fat - 6.1 g
- Saturated Fat - 1.4 g
- Cholesterol - 2.3 mg
- Sodium - 69.3 mg
- Total Carbohydrate - 10.7 g
- Dietary Fiber - 1.1 g
- Sugars - 7.5 g
- Protein - 2.9 g
- Calcium - 8 mg
- Iron - 0.3 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Butter 2 baking sheets; keep warm. (Baking Sheets maybe kept in a very low heated oven).
Step 2
In a small bowl, combine the baking soda, 1 teaspoon water, and vanilla; set aside.
Step 3
In a large saucepan, combine sugar, 1 cup water, and corn syrup. Cook mixture over medium heat, stirring constantly, to 240 degrees on the candy thermometer.
Step 4
When temperture reaches 240 degrees, stir in the butter and peanuts. Cook stirring constantly to 300 degrees. Watch carefully so mixture does not burn.
Step 5
When temperture reaches 300 degrees, immediately remove from heat and stir in the small bowl mixture of soda, water, and vanilla and mix thoroughly.
Step 6
Remove the baking sheets from the warm oven. Quickly pour half of the candy mixture on to each warm baking sheet; spread evenly and very thinly about 1/4 inch thick. (key to good brittleness is the thinness of the candy).
Step 7
Cool completely. When candy has cooled, break into pieces. Store into an airtight container.
Tips
No special items needed.
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