Peanut Brittle
Recipe: #28073
September 13, 2017
Categories: Peanut, Christmas, Gluten-Free No Eggs, Vegetarian, Kosher Dairy, more
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Ingredients
Nutritional
- Serving Size: 1 (18 g)
- Calories 59.4
- Total Fat - 3.5 g
- Saturated Fat - 0.8 g
- Cholesterol - 1.3 mg
- Sodium - 30.8 mg
- Total Carbohydrate - 6.3 g
- Dietary Fiber - 0.6 g
- Sugars - 4.8 g
- Protein - 1.6 g
- Calcium - 4.4 mg
- Iron - 0.1 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Heat oven to 200ºF. Butter 2 cookie sheets, 15 1/2x12 inches, and keep warm in oven.
Step 2
Mix baking soda, 1 teaspoon water and the vanilla; reserve.
Step 3
Mix sugar, 1 cup water and the corn syrup in 3-quart saucepan.
Step 4
Cook over medium heat, stirring occasionally, to 240ºF on candy thermometer or until small amount of syrup dropped into very cold water forms a soft ball that flattens when removed from water.
Step 5
Stir in butter and peanuts.
Step 6
Cook, stirring constantly, to 300ºF or until small amount of mixture dropped into very cold water separates into hard, brittle threads.
Step 7
Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy.
Step 8
Pour half the candy mixture onto each cookie sheet; quickly spread about 1/4 inch thick. Cool completely, at least 1 hour.
Step 9
Break into pieces.
Step 10
Store in covered container.
Tips
No special items needed.