|Nutritional Guidelines (per serving)|
|Servings: 2 pounds peanut brittle|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 7g||34%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 2g||6%|
|*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. A candy thermometer 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 so good that it seems as if it would be time intensive and complicated, but it's a quick and easy candy to make.
- 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
Generously butter two (13x9x2-inch) baking pans.
In a large saucepan, combine the sugar, corn syrup, and water.
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.
When the temperature is 280 F or soft-crack stage, add the peanuts. Stir constantly until hard-crack stage, or 300 F, is reached.
Remove from heat and quickly stir in baking soda. Mix well.
Pour into the prepared baking pans.
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.
Break hardened candy up and store in an airtight container.