Make old-fashioned peanut brittle just like the professionals. Who would ever
think making candy at home could be such fun!
- 1 1/2 teaspoons baking soda
- 1 teaspoon water
- 1 teaspoon vanilla extract
- 1 1/2 cups sugar
- 1 cup water
- 1 cup light corn syrup
- 3 tablespoons butter
- 1 pound shelled unroasted peanuts
- Heat oven to 200 degrees F. Butter 2 cookie sheets, 15 1/2 x 12 inches, and keep
warm in oven.
- Mix baking soda, 1 teaspoon water and the vanilla extract; reserve.
- Mix sugar, 1 cup water and the corn syrup in 3-quart saucepan. Cook over medium
heat, stirring occasionally, to 240 degrees F on candy thermometer or until small
amount of syrup dropped into very cold water forms a soft ball that flattens when
removed from water.
- Stir in butter and peanuts. Cook, stirring constantly, to 300 F or until small
amount of mixture dropped into very cold water separates into hard, brittle threads.
(Watch carefully so mixture does not burn.) Immediately remove from heat. Quickly
stir in baking soda mixture until light and foamy.
- Pour half the candy mixture onto each cookie sheet; quickly spread about 1/4
inch thick. Cool completely, at least 1 hour.
- Break into pieces.
- Store in covered container.
Yield: 6 dozen candies
Success: The trick to making thin, tender
peanut brittle is keeping the cookie sheets warm. You'll be able to spread the
candy to 1/4-inch thickness without it setting up.
How-To: Peanut Brittle candy makes a delicious
gift. Pack candy in attractive jars, decorative tins or pretty candy dishes. Top
with colorful plastic wrap and a perky bow.
Purchasing: Read packages carefully to make
sure you're using unroasted peanuts. Peanut brittle made with roasted nuts just
doesn't have that classic peanut brittle flavor.
Nutrition Information: 1 Serving: Calories 80 (Calories from Fat 35 ); Total
Fat 4 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 35 mg; Total Carbohydrate 9
g (Dietary Fiber 0g); Protein 2 g
Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0%
Exchanges: 1/2 Starch; 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Reprinted with permission from
Betty Crocker 2007/TM General Mills.