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Name: Peanut Brittle Deluxe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1/4 c Water; 2 tb Baking soda; 1 ts Vanilla; 1 c Light Corn Syrup Karo; 4 tb Butter Or Regular Margarine; 1 1/2 c Salted peanuts; 2 c Sugar

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INGREDIENTS

1/4 c Water
2 tb Baking soda
1 ts Vanilla
1 c Light Corn Syrup ; Karo
4 tb Butter ; Or Regular Margarine
1 1/2 c Salted peanuts
2 c Sugar

Servings

INSTRUCTIONS

Combine the sugar, corn syrup and water in a heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until the sugar is dissolved. (Note: Be very careful when you make this recipe as the syrup is dangerous if spilled on you.) Continue cooking, stirring occasionally, until the mixture reaches the soft crack stage (285 degrees F.) on the candy thermometer. Add the peanuts and butter. Cook, stirring constantly, to the hard crack stage (300 degrees F.) on the candy thermometer. Remove from the heat. Rapidly stir in the baking soda and vanilla. (Mixture will foam up.) Turn the mixture onto 2 greased baking sheets (Jelly roll pans work nicely). Spread out with a metal spatula as thin as possible. When the candy begins to set, loosen from the baking sheets. Turn the brittle over, then stretch and pull brittle as thin as possible using two forks. When completely cooled, break into pieces. Makes about 2 pounds of brittle.

NOTES

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Peanut Brittle Deluxe

1/4 c Water
2 tb Baking soda
1 ts Vanilla
1 c Light Corn Syrup Karo
4 tb Butter Or Regular Margarine
1 1/2 c Salted peanuts
2 c Sugar

Combine the sugar, corn syrup and water in a heavy  3-quart saucepan. Cook over medium heat, stirring  constantly, until the sugar is dissolved. (Note: Be  very careful when you make this recipe as the syrup is  dangerous if spilled on you.)  Continue cooking,  stirring occasionally, until the mixture reaches the  soft crack stage (285 degrees F.) on the candy  thermometer.  Add the peanuts and butter. Cook,  stirring constantly, to the hard crack stage (300  degrees F.) on the candy thermometer. Remove from the  heat.  Rapidly stir in the baking soda and vanilla.  (Mixture will foam up.)  Turn the mixture onto 2  greased baking sheets (Jelly roll pans work nicely).  Spread out with a metal spatula as thin as possible.  When the candy begins to set, loosen from the baking  sheets. Turn the brittle over, then stretch and pull  brittle as thin as possible using two forks. When  completely cooled, break into pieces.    Makes about 2 pounds of brittle.

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Nutrition

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Serving Size: 1 Serving (393g)
Recipe Makes: 4

Calories: 1575
Calories from Fat: 294 (19%)

Amt Per Serving		% DV

	Total Fat 32.7g	44 %
	Saturated Fat 10.2g	51 %
	Monounsaturated Fat 13.5g
	Polyunsanturated Fat 7.1g
Cholesterol 30.5mg		9 %
Sodium 2328.8mg		80 %
Potassium 291.1mg		8 %
Total Carbohydrate 325.6g		96 %
	Dietary Fiber 3.4g	14 %
	Sugars, other 322.2g
Protein 10.2g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1575

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