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Add a photoServings: 12
Ingredients
- 3 c. Sugar
- 1 c. Warm water
- 1 1/2 c. Light corn syrup
- 2 3/4 c. Raw spanish peanuts (make sure these are raw)
- 1 ounce Butter (1" x 1" cube)
- 1/2 tsp Salt
- 1 tsp Soda
- 1 tsp Vanilla (use real vanilla, not extract)
Directions
- This recipe takes quite a lot of counter space. Start by taking four cookie sheets and buttering them. Around each cookie sheet, spread aluminum foil (need about 4 square feet around each cookie sheet).
- In a heavy bottomed sauce pan, add in the sugar, water, and corn syrup. Make sure not to get any on the sides of the pan. Heat on low till everything becomes liquid, then turn heat up to medium. Insert candy thermometer, and boil mix till it reaches 240 degrees F. Slowly, add in the peanuts. The mix shouldn't stop boiling. Continue heating till the mix reaches310 degrees F.
- Remove the pan from the stove. Toss in the cube of butter. Mix the soda, salt and vanilla, and pour them into the mix. Mix it all up using a wooden spoon.
- Pour the mix onto the 4 buttered cookie sheets. Get you fingers REAL buttery. As the peanut brittle cools along the edges, pull it out into thin strings. It usually takes two people to keep up with it.
- As soon as everything has cooled down, store the Peanut brittle in a sealed container. It is very hydrophillic and will stick together if you let it sit out.
- /CANDY
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 12 servings | |
| Calories 522 | |
| Calories from Fat 156 | 30% |
| Total Fat 18.48g | 23% |
| Saturated Fat 3.5g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 144mg | 6% |
| Potassium 238mg | 7% |
| Total Carbs 88.16g | 24% |
| Dietary Fiber 2.8g | 9% |
| Sugars 62.74g | 42% |
| Protein 8.65g | 14% |
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