Peanut Brittle

Peanut Brittle

Serves 36

  • 1 ½ cups peanuts
  • 2 cups sugar
  • 1 cup light corn syrup
  • 2 Tbsp butter
  • ½ tsp salt
  • 2 tsp vanilla
  • 2 tsp baking soda

Oil pan and spread nuts on it, in one layer (may need two pans.) Near the end of cooking the syrup, place the nuts in a 300°F oven to warm.

Combine sugar, corn syrup, and ¼ cup water in a heavy 3 or 4 quart pot, stirring to blend well. Stir over moderate heat until the sugar dissolves and comes to a boil. Wash down the sides of the pot (may butter pot before using—also may cover pot briefly before washing it down.) This step is to remove all sugar crystals.

Without stirring, continue to boil over moderate heat to the soft-crack stage (280°F). Remove from the heat and drop the butter in, swirling the pan gently so the butter melts; the syrup will turn golden. Return to the heat and cook to the hard-crack stage (295°F). Remove from the heat, thoroughly stir in the vanilla and baking soda (the syrup will foam up), and pour evenly over the warmed nuts. When the brittle is cool enough to handle, in just a few minutes, pick it up and pull and stretch it as thin as possible. When cold, blot with paper towels and break into pieces. Store in an airtight tin.

If using unsalted peanuts, increase salt to 1 tsp. May make with almonds instead (use 2 cups almonds.)

Per serving: 110 calories, 4g fat, 2g protein, 19g carbohydrate, 1g fiber, 120mg sodium.

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