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Nutritional Guidelines (per serving) | |
---|---|
315 | Calories |
19g | Fat |
35g | Carbs |
5g | Protein |
Nutrition Facts | |
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Amount per serving | |
Calories | 315 |
% Daily Value* | |
Total Fat 19g | 24% |
Saturated Fat 7g | 34% |
Cholesterol 23mg | 8% |
Sodium 82mg | 4% |
Total Carbohydrate 35g | 13% |
Dietary Fiber 2g | 6% |
Protein 5g | |
Calcium 25mg | 2% |
*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 old-fashioned peanut brittle recipe is as easy to make as it is delicious. Peanut brittle makes a perfect holiday season gift for friends, family, co-workers, teachers, or anyone else deserving of some deliciousness. To make the sweet treat a cute gift, tie a festive ribbon with a gift tag on the glass jar. It can be helpful for the gift recipients if you include an ingredient list on the tag, especially for anyone with a peanut allergy or sensitivity.
Using a Candy Thermometer
A candy thermometer is the one kitchen gadget that you'll need for this recipe. It's important to use a candy thermometer and it nearly guarantees foolproof results. To check the accuracy of your candy thermometer, bring a saucepan of water to a full boil. The thermometer should register 212 F (or the boiling point for your altitude if above 1,000 feet). If it's off by a degree or two, adjust the cooking temperature accordingly.
Peanut brittle is cooked to the hard-crack stage. It's called that because it's the point when a drop of boiling sugar syrup immersed into cold water will separate into hard, brittle threads. While toffee is made with similar ingredients, it is cooked to a lower temperature: the hard-ball stage. The change in temperature results in a different candy consistency when the candy cools. Toffee is hard, but has a softer crunch, while brittle is very hard and crunchy.
Cooking Tips
Peanut brittle is so good that it seems as if it would be time-intensive and complicated, but it's a quick and easy candy to make. The hot brittle is extremely hot so take care when pouring it into the baking pans. Even though it's a tasty treat the whole family will likely enjoy, this isn't a recipe that is particularly well-suited for the kids to help with.
Ingredients
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1/2 cup water
- 1 cup butter (plus about 1 1/2 to 2 tablespoons for greasing the pans)
- 3 cups dry roasted peanuts
- 1 teaspoon baking soda
Steps to Make It
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Generously butter two (13x9x2-inch) baking pans.
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In a large saucepan, combine the sugar, corn syrup, and water.
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Cook the sugar mixture over medium heat, stirring, until sugar dissolves. Bring to a boil and blend in butter. Begin to stir frequently when syrup reaches the thread stage, about 230 F.
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When the temperature is 280 F or soft-crack stage, add the peanuts. Stir constantly until hard-crack stage, or 300 F, is reached.
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Remove from heat and quickly stir in baking soda. Mix well.
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Pour into the prepared baking pans.
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As the peanut brittle cools, stretch it out thinner by lifting and pulling at edges with forks. Loosen from the pans as soon as possible and turn the candy over.
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Break hardened candy up and store in an airtight container.