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Ingredients
-
1 1/2
teaspoons baking soda
-
1
teaspoon water
-
1
teaspoon vanilla
-
1 1/2
cups sugar
-
1
cup water
-
1
cup light corn syrup
-
3
tablespoons butter
-
1
pound shelled unroasted peanuts
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-
Heat oven to 200°F. Butter 2 cookie sheets, 15 1/2x12 inches, and keep warm in oven. Mix baking soda, 1 teaspoon water and the vanilla; reserve.
-
Mix sugar, 1 cup water and the corn syrup in 3-quart saucepan. Cook over medium heat, stirring occasionally, to 240°F on candy thermometer or until small amount of syrup dropped into very cold water forms a soft ball that flattens when removed from water.
-
Stir in butter and peanuts. Cook, stirring constantly, to 300°F or until small amount of mixture dropped into very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy.
-
Pour half the candy mixture onto each cookie sheet; quickly spread about 1/4 inch thick. Cool completely, at least 1 hour. Break into pieces. Store in covered container.
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80
Calories
4 g
Total Fat
2 g
Protein
9 g
Total Carbohydrate
Nutrition Facts
Serving Size:
1 Serving
- Calories
- 80
- Calories from Fat
- 35
- Total Fat
- 4 g
- Cholesterol
- 0mg
- Sodium
- 35 mg
- Potassium
- 40 mg
- Total Carbohydrate
- 9 g
- Protein
- 2 g
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1/2 Starch; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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Tips from the Betty Crocker Kitchens
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While “brittle” is the term for any combination of sugar and water that’s heated to the hard crack stage and cooled, it’s the addition of salty peanuts that makes this homemade peanut brittle recipe so addictively delicious.","servingSize":"1 Serving","image":{"small":{"media":"(min-width: 0px)","src":"https://mojo.generalmills.com/api/public/content/abuxCISXWkyG9VpTlHHXEg_webp_base.webp?v=4577cafb\u0026t=e724eca7b3c24a8aaa6e089ed9e611fd"},"medium":{"media":"(min-width: 500px)","src":"https://mojo.generalmills.com/api/public/content/abuxCISXWkyG9VpTlHHXEg_webp_base.webp?v=4577cafb\u0026t=191ddcab8d1c415fa10fa00a14351227"},"large":{"media":"(min-width: 767px)","src":"https://mojo.generalmills.com/api/public/content/abuxCISXWkyG9VpTlHHXEg_webp_base.webp?v=4577cafb\u0026t=191ddcab8d1c415fa10fa00a14351227"},"alt":"Peanut Brittle"},"contributor":{"label":"By","name":"Betty Crocker Kitchens","profileUrl":"/about-us","displayDate":{"label":"Updated","date":"Dec 16, 2020"}},"ingredientGroups":[{"ingredients":[{"quantity":"1 1/2","description":"teaspoons baking soda"},{"quantity":"1","description":"teaspoon water"},{"quantity":"1","description":"teaspoon vanilla"},{"quantity":"1 1/2","description":"cups sugar"},{"quantity":"1","description":"cup water"},{"quantity":"1","description":"cup light corn syrup"},{"quantity":"3","description":"tablespoons butter"},{"quantity":"1","description":"pound shelled unroasted peanuts"}]}],"steps":[{"description":"Heat oven to 200°F. Butter 2 cookie sheets, 15 1/2x12 inches, and keep warm in oven. Mix baking soda, 1 teaspoon water and the vanilla; reserve. "},{"description":"Mix sugar, 1 cup water and the corn syrup in 3-quart saucepan. Cook over medium heat, stirring occasionally, to 240°F on candy thermometer or until small amount of syrup dropped into very cold water forms a soft ball that flattens when removed from water. "},{"description":"Stir in butter and peanuts. Cook, stirring constantly, to 300°F or until small amount of mixture dropped into very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy."},{"description":"Pour half the candy mixture onto each cookie sheet; quickly spread about 1/4 inch thick. Cool completely, at least 1 hour. Break into pieces. Store in covered container. 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The baking soda interacts with the sugar acids to create carbon dioxide (when the candy mixture foams up when the soda is stirred in), which produces the airy, lacy texture you see when you break a piece of peanut brittle.","category":"Recipe/Ingredient Facts"},{"title":"","description":"Package up broken peanut brittle in cookie tins or wrapped up in candy cellophane for gifting during the holidays. Or large covered mason or French canning jars are nice, as they are reusable and keep out moisture, which can make any candy sticky.","category":"Storage"},{"title":"","description":"Don’t let the call for using a candy thermometer deter you from making an addictive nut brittle. A good one is worth the investment and will guarantee your candy will be the right consistency after cooking, so once it cools it will have that brittle “snap”. If you’ve inherited a candy thermometer double-check to be sure it’s accurate by letting it stand in a pan of water and bringing it to a boil. It should read 212°F- and if not, note how many degrees you’ll need to add or subtract when you use it to check on a hot sugar syrup.","category":"Techniques"},{"title":"","description":"Roasted cashew halves or small whole almonds make equally delicious brittle candy, especially with a sprinkle of coarse salt at the end when the candy is spread out to cool.","category":"Variation"},{"title":"","description":"\u003cb\u003eCooking Gluten Free?\u003c/b\u003e Always read labels to make sure \u003ci\u003eeach\u003c/i\u003e recipe ingredient is gluten free. Products and ingredient sources can change.","category":"Health"},{"title":"","description":"Recipe meets Kitchen Tested criteria. 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