Peanut Brittle

Peanut Brittle

Only real butter will do in this classic peanut brittle. It's the key to crackly texture and buttery flavor of this all-time-favorite Christmas candy recipe.

by 8  people
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Recipe from Better Homes and Gardens
SERVINGS
72
YIELD
2-1/4 pounds
PREP TIME
15 mins

Peanut Brittle

Only real butter will do in this classic peanut brittle. It's the key to crackly texture and buttery flavor of this all-time-favorite Christmas candy recipe.

Peanut Brittle
SERVINGS
72
YIELD
2-1/4 pounds
PREP TIME
15 mins
by 8  people
add your rating
add a comment
Ingredients
  • 2   cups sugar
  • 1   cup light-colored corn syrup
  • 1/2  cup water
  • 1/4  cup butter (no substitutes)
  • 2 1/2  cups raw peanuts or other coarsely chopped nuts
  • 1 1/2  teaspoons baking soda, sifted
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Directions
1. 
Butter 2 large baking sheets; set aside. Butter sides of a heavy 3-quart saucepan. In pan combine sugar, corn syrup, water, and butter. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring occasionally, until the thermometer registers 275 degrees F, soft-crack stage (about 30 minutes). Stir in nuts; continue cooking over medium-low heat, stirring frequently, until thermometer registers 295 degrees F, hard crack stage (15 to 20 minutes more).
2. 
Remove pan from heat; remove thermometer. Quickly sprinkle baking soda over mixture, stirring constantly. Immediately pour onto prepared baking sheets. Use 2 forks to lift and pull candy as it cools. Cool completely; break into pieces. Store tightly covered up to 1 month. Makes 2-1/4 pounds (72 servings).

nutrition information

Per Serving: cal. (kcal) 69, Fat, total (g) 3, chol. (mg) 2, sat. fat (g) 1, carb. (g) 10, pro. (g) 1, sodium (mg) 37, iron (mg) 0.36, Percent Daily Values are based on a 2,000 calorie diet
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