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Peppered Peanut Brittle

Photo: Karry Hosford
Yield about 1 1/4 pounds (serving size: about 1 ounce)
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.

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

Nutrition 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

How to Make It

  1. Coat a large jelly roll pan with cooking spray.

  2. 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.)

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

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