Peppered Peanut Brittle

Photo: Karry Hosford
Pepper adds an unexpected bit of heat to the brittle, but you can omit it for a traditional version. To wrap, place pieces of brittle in clear food-safe cellophane bags, then tie with ribbon.

Yield:

about 1 1/4 pounds (serving size: about 1 ounce)

Recipe from

Nutritional Information

Calories 105
Caloriesfromfat 32 %
Fat 3.7 g
Satfat 0.6 g
Monofat 1.8 g
Polyfat 1.1 g
Protein 1.7 g
Carbohydrate 17.6 g
Fiber 0.6 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 166 mg
Calcium 4 mg

Ingredients

Cooking spray
1 1/2 cups sugar
1/3 cup light-colored corn syrup
3 tablespoons water
1 1/2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1 1/2 cups roasted peanuts
1 teaspoon baking soda
1 teaspoon butter
1/2 teaspoon crushed red pepper
1/4 teaspoon cracked black pepper
1/8 teaspoon ground red pepper

Preparation

Coat a large jelly roll pan with cooking spray.

Combine sugar and next 5 ingredients (sugar through salt) in a large saucepan; bring to a boil over medium-high heat. Cook 10 minutes or until sugar dissolves and candy thermometer registers 325°, stirring occasionally. Remove mixture from heat; stir in peanuts and remaining ingredients. (The baking soda will cause the mixture to bubble and become opaque.)

Quickly pour mixture into prepared pan, spreading to edges. Let stand 1 hour; break into pieces.

Note: Store the peanut brittle in an airtight container for up to 2 weeks.

Note:

December 2002