Rating: 2.5 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

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.

Recipe by Cooking Light December 2002

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Credit: Karry Hosford

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Coat a large jelly roll pan with cooking spray.

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  • 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.

Nutrition Facts

105 calories; calories from fat 32%; fat 3.7g; saturated fat 0.6g; mono fat 1.8g; poly fat 1.1g; protein 1.7g; carbohydrates 17.6g; fiber 0.6g; iron 0.2mg; sodium 166mg; calcium 4mg.
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