Combine sugar, corn syrup, and water in heavy skillet. Cook slowly, stirring till sugar dissolves. Cook to soft-ball stage (240 F degrees). You can either use a candy thermometer or test a few drops in cold water.
Add peanuts and salt. Cook to hard-crack stage (300 F degrees), stirring constantly. (Remove candy from heat if testing drops in cold water.) Add butter and soda; stir to blend. (Mixture will bubble.)
Pour onto buttered large cookie sheets. Cool partially by lifting around edges with spatula. Keep spatula moving under mixture so it won't stick. When firm but still warm; pull edges to make a brittle thinner in center. Break in pieces when cold.
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|Serving Size: 1 Serving (54g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 3 (12%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 0.8mg||0 %|
|Sodium 12126.8mg||418 %|
|Potassium 59mg||2 %|
|Total Carbohydrate 5g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 5g|
|Protein 1g||1 %|
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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.
Calories per serving: 26
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