Peanut Brittle

4.6
(212)

My Aunt Joyce taught my mother how to make this and she taught me.

32
32
32
32
Servings:
15
Yield:
15 pieces

Ingredients

  • 1 cup raw Spanish peanuts

  • 1 cup white sugar

  • ½ cup light corn syrup

  • ½ cup water

  • 1 teaspoon baking soda

Directions

  1. Lay out several sheets of foil to spoon the hot peanut brittle onto.

  2. In a large skillet mix the sugar, syrup, and water together. Cook at a medium-high heat, stirring regularly. Heat until the mixture has a hard ball consistency. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. If you don't own a candy thermometer, occasionally hold spoon above mixture, allowing it to drip off spoon. When mixture is at hard ball stage, it will 'hair' off the spoon when falling, looking like a clear spider web.

  3. Once mixture is at hard ball consistency, add raw peanuts. (They will pop a little.) When mixture starts to turn a light clear-brown, as if it's starting to burn, remove from stove. Add soda and stir. Mixture will foam up.

  4. Spoon out bite-size pieces onto unbuttered foil, stirring constantly between each couple of pieces. Mixture can also be poured onto unbuttered foil as one big piece and broken into smaller pieces once cooled.

Nutrition Facts (per serving)

138 Calories
5g Fat
23g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 15
Calories 138
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 4%
Sodium 93mg 4%
Total Carbohydrate 23g 8%
Dietary Fiber 1g 3%
Total Sugars 16g
Protein 3g
Calcium 12mg 1%
Iron 0mg 2%
Potassium 73mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love