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Peanut Brittle Recipe
|Sugar||2 Cup (32 tbs)|
|Light corn syrup||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Spanish peanuts||2 Cup (32 tbs) (raw)|
|Baking soda||1 Teaspoon|
Serving size: Complete recipe
Calories 5342 Calories from Fat 2091
% Daily Value*
Total Fat 249 g383.3%
Saturated Fat 40.5 g202.5%
Trans Fat 0 g
Cholesterol 32.3 mg10.8%
Sodium 2636.5 mg109.9%
Total Carbohydrates 739 g246.4%
Dietary Fiber 40.8 g163.2%
Sugars 510 g
Protein 124 g247.9%
Vitamin A 7.5% Vitamin C
Calcium 49.4% Iron 122.4%
*Based on a 2000 Calorie diet
Cook and stir till sugar dissolves.
Cook over medium heat to soft ball stage (234°).
Stir in raw Spanish peanuts and salt.
Cook to hard crack stage (305°), stirring frequently.
Stir in butter or margarine and baking soda.
Pour at once onto 2 well-buttered cookie sheets, spreading with spatula.
If desired, cool slightly and pull with forks to make thinner.
Break into pieces when cooled.