|Nutritional Guidelines (per serving)|
|Servings: 2 1/2 Pounds (30 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This classic peanut brittle is made with raw peanuts, corn syrup, and sugar. It's a delicious treat to make for family, snacks or gifts.
Be sure to use a reliable candy thermometer for this recipe.
To test your candy thermometer, put it in boiling water. If it doesn't register 212 F, adjust the recipe accordingly. For instance, if you get 210 F, cook the brittle syrup to 298 F instead of 300 F.
- 2 cups sugar (granulated)
- 1 cup corn syrup (white)
- 1/2 cup water
- 2 cups peanuts (raw)
- 1 tablespoon butter
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- Gather the ingredients.
- Butter 2 long pieces of foil and have them ready on the countertop or on large baking sheets.
- Combine sugar, syrup, and water in heavy 5 to 6-quart pan. With pan over medium heat, stir until sugar melts; add peanuts.
- Leave on medium heat and stir occasionally. Continue to cook and stir until candy thermometer reaches 300 F, the hard crack stage. The syrup will be golden.
- Remove from heat and add the butter, salt, and soda, stirring well. Candy will foam from the soda.
- Pour candy on the prepared foil. Pour candy quickly and stretch, using forks or hands, when cool enough.
- Let cool completely and break into pieces.
How to Test a Candy Thermometer
To see if your candy thermometer is accurate, bring a pot of water to a full boil over high heat. Leave the thermometer in the water (not touching the bottom of sides of the pan) for 10 minutes. It should register exactly 212 F. If it is off by a degree or two either way, make a note of that and adjust the temperature in the recipe accordingly. For example, if your water boils for 10 minutes and the thermometer registers 210 F, shave 2 degrees off of the temperature called for in the recipe.
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