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Brown Sugar Peanut Brittle Recipe
|Granulated sugar||2 Cup (32 tbs)|
|Packed brown sugar||1 Cup (16 tbs)|
|Corn syrup||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Raw spanish peanuts||2 Cup (32 tbs)|
|Baking soda||1 Teaspoon|
Serving size: Complete recipe
Calories 4929 Calories from Fat 1604
% Daily Value*
Total Fat 189 g291.4%
Saturated Fat 48.8 g244.2%
Trans Fat 0 g
Cholesterol 121 mg
Sodium 1741.2 mg72.5%
Total Carbohydrates 794 g264.8%
Dietary Fiber 24.8 g99.3%
Sugars 673.8 g
Protein 76 g152.2%
Vitamin A 28.1% Vitamin C
Calcium 50.3% Iron 86.8%
*Based on a 2000 Calorie diet
Cook and stir till sugars dissolve.
When syrup boils, blend in butter.
Stir frequently after mixture reaches thread stage and candy thermometer registers 230°.
Add peanuts when temperature reaches soft-crack stage, 280°.
Stir constantly till temperature reaches hard-crack stage, 300°.
Remove from heat.
Quickly stir in soda; mix well.
Pour onto two buttered baking sheets or two buttered 15 1/2x10 1/2x1-inch baking pans.
As candy cools, stretch it by lifting and pulling with two forks from edges to make it thinner.
Break into pieces when cool.