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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 105
  • Calories from fat: 32%
  • Fat: 3.7g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 1.1g
  • Protein: 1.7g
  • Carbohydrate: 17.6g
  • Fiber: 0.6g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 166mg
  • Calcium: 4mg

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

  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.
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