Peanut Brittle
This old-fashioned peanut brittle recipe is easy to make with simple ingredients, ready in under and hour, and perfect for the holidays!
Servings: 30 servings
Calories: 146kcal
Ingredients
- 1 cup light corn syrup
- 2 cups sugar
- ½ cup water
- 2 Tablespoons margarine
- 2 cups raw peanuts
- 2 teaspoons baking soda
- 1 teaspoon vanilla
Instructions
- Prepare a large, rimmed, baking sheet (or two small, rimmed, baking sheets) by coating it with butter. (I used a large, 13.5-inch x 17-inch baking sheet with a smaller, baking sheet on stand by if I decided to keep my peanut brittle thin so I could pour the remaining amount in, in case I felt my brittle was thick enough.)
- Boil the corn syrup, sugar and water in a saucepan until it reaches 230° F with a candy thermometer or until it *spins a thread.
- Add peanuts and stir frequently for about 15 minutes or until syrup has turned a light brown.
- Remove from the burner and add in the margarine, vanilla and baking soda. (The mixture will foam, and that's ok!)
- Stir quickly, and then pour out on to prepared baking sheet(s) and spread out evenly. (It will start to harden and dry quickly, so it's best to work fast.)
- Allow it to cool. When cool, it should be hardened, and you should be able to pick it up and start breaking in to pieces.
Video
Notes
*A boiling a "thread" means when a candy mixture reaches a consistency that when a small amount of syrup is added to cold water, it forms a "thread" and it doesn't break.
Nutrition
Serving: 4pieces | Calories: 146kcal | Carbohydrates: 24g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 91mg | Potassium: 73mg | Fiber: 1g | Sugar: 22g | Vitamin A: 33IU | Vitamin C: 0.002mg | Calcium: 12mg | Iron: 0.4mg
