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Nutrition Facts
Serving Size 1 Pounds 640g Recipe makes 2 Pounds)
Calories 2101
Calories from Fat 667		(31%)
Amount Per Serving		%DV
	Total Fat 74.1g	114%
	Saturated Fat 11.2g	55%
	Monounsaturated Fat 36.2g
	Polyunsaturated Fat 22.8g
	Trans Fat 0.0g
Cholesterol 5mg		1%
Sodium 1067mg		44%
Potassium 1035mg		29%
Total Carbohydrate 354.4g		118%
	Dietary Fiber 12.4g	49%
	Sugars 251.3g
Protein 37.7g		75%
how is this calculated?

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Peanut Brittle

Recipe #47325 | 55 min | 15 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: Barb Gertz
Nov 21, 2002

This peanut brittle is a must at our house during the holidays. Everyone says it is the BEST Peanut brittle that they have ever tasted. My friend Joy says it is better than See's. The recipe comes from my 1953(almost 50 year old) Better Homes and Gardens Cookbook.It takes time, BUT, well worth it.

2 -3 Pounds (change servings and units)

Ingredients

2 cups sugar
1 cup light corn syrup
1 cup water
2 cups unroasted Spanish peanuts (RAW)
1/4 teaspoon salt
1 teaspoon butter
1 teaspoon baking soda

Directions

1
In a heavy skillet (I think an iron skillet works best).
2
Combine sugar,corn syrup, and water; cook slowly, stirring till sugar dissolves, cook to soft ball stage(275).
3
Add peanuts and salt;Stir and watch so that peanuts don't scorch or burn.
4
(They will pop & crack you want them to brown some for best flavor.) Cook to hard crack stage(300-310).
5
Add butter and SODA; stir to blend,(Mixture Will Bubble), Pour onto buttered cookie sheet or cover with release foil for easy cleanup(do not butter);Makes2 1/2 Pounds.

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Featured Reviews for This Recipe

From: 23spices

On Dec 27, 2008

This was a great recipe. In years past, I have tried microwave brittle and was not impressed. This year, I was looking for a good old-fashioned brittle recipe. It was a snap to make and absolutely delicious. You just need to be patient while that thermometer creeps up. I didn't realize that brittle could be challenging until my relatives acted like I had moved mountains by making this on the stove. Thanks, Barb.

0 people found this review helpful

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From: Chef #1083935

On Dec 18, 2008

Barb, I found your peanut brittle recipe 3 years ago and have had allot of compliments on how good it is. My wife is a qualified French pastry chef and she even said it is tops. Thank you very much. I am doing three batches this year to give to the grandsons. That is the only way we can enjoy some for ourselves.

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From: MarielC

On Dec 19, 2004

This is almost identical to a recipe I've had for years, except that hard crack is 300F to 310F NOT 295F (except of course at high altitudes). Also, a great tip for making any nut brittle is to use a Silpat, Exopat or other such silicone baking sheet. You don't have to worry about extra butter, the brittle is not greasy and clean up is a breeze.

5 people found this review helpful

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From: Marsha Mazz

On May 10, 2008

Oh, this was very yummy. It turned out beautifully. I've not made candy before - only had a candy thermometer because we needed one for my son's science project. I was surprised at how long it took to get up to temperature. Also, I'm glad I planned ahead and had the pans pre-buttered and the baking soda and butter pre-measured.

2 people found this review helpful

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