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Crispy Peanut Brittle Recipe
|Sugar||2 Cup (32 tbs)|
|Light corn syrup||1 Cup (16 tbs)|
|Hot water||1⁄2 Cup (8 tbs)|
|Almonds||2 Cup (32 tbs) (unsalted, blanched)|
|Baking soda||1 Teaspoon|
Serving size: Complete recipe
Calories 4279 Calories from Fat 1296
% Daily Value*
Total Fat 154 g237.2%
Saturated Fat 18.4 g91.9%
Trans Fat 0 g
Cholesterol 32.3 mg
Sodium 1590.5 mg66.3%
Total Carbohydrates 724 g241.5%
Dietary Fiber 34.9 g139.6%
Sugars 502.7 g
Protein 61 g121.6%
Vitamin A 7.6% Vitamin C
Calcium 81.1% Iron 59.4%
*Based on a 2000 Calorie diet
Microwave (high) 12-14 minutes, stirring once or twice during last half of cooking.
Test, using either cold water method (hard ball) or a candy thermometer (250°F.).
If mixture needs more cooking, remove thermometer and cook 1-2 minutes.
When mixture reaches 250°F.
add blanched peanuts.
Microwave (high) 3 1/2-4 1/2 minutes, or until mixture reaches hard crack (300°F.).
Add vanilla and soda, blending well (mixture will bubble).
Pour onto buttered cookie sheet.
Working quickly, cool partially by lifting edges with spatula so mixture won't stick.
When firm but still warm, turn over.
Pull mixture thin.
Break into pieces when cold.