Peanut Brittle Recipe


CourseMain Ingredient


 Sugar2 Cup (32 tbs)
 Light corn syrup1 Cup (16 tbs)
 Water1 Cup (16 tbs)
 Spanish peanuts2 Cup (32 tbs) (raw)
 Salt1⁄2 Teaspoon
 Butter/Margarine1 Tablespoon
 Baking soda1 Teaspoon

Nutrition Facts

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 mg

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


In heavy 3-quart saucepan combine sugar, light corn syrup,and water.
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.