This is something I had made for my mom. At age 76 she became lactose-intolerant. I did not want her to go without during the holiday season.

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Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
35 mins
total:
1 hr
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Grease a baking sheet.

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  • Stir shortening and butter flavoring together in a bowl until well combined.

  • Stir sugar, peanuts, corn syrup, water, and salt together in a 2-quart saucepan. Heat mixture over medium-high heat, stirring frequently, until temperature reaches 300 degrees F (149 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads, about 15 minutes. Remove from heat.

  • Carefully stir baking soda and vanilla into peanut mixture until fully incorporated. Stir shortening mixture into peanut mixture until dissolved.

  • Pour peanut mixture in a single layer onto prepared baking sheet; cool until hard. Crack brittle into pieces.

Cook's Note:

If using popcorn salt you may want to leave out the regular salt. I found it was not too salty for me, but it is per your personal taste.

Nutrition Facts

192 calories; protein 3.1g 6% DV; carbohydrates 29.1g 9% DV; fat 8.1g 13% DV; cholesterolmg; sodium 164.2mg 7% DV. Full Nutrition