For anyone with a sweet tooth on your list, there's nothing sweeter (perhaps literally) than the gift of homemade peanut brittle. It hardens very quickly, so be ready to stir in the peanuts and baking soda immediately. Be sure to spread the candy out as evenly as possible on the baking sheet before the sugar is too hard to handle. The red skins on the peanuts add a nice hit of colour, but feel free to use any unsalted peanuts you can find.
- Portion size 30 servings
- Credits : Canadian Living: Holiday 2012
Ingredients
Method
In large heavy saucepan, bring sugar, corn syrup and water to boil over medium heat, stirring; cook, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reaches 234?F (112?C), or soft-ball stage (when 1 tsp hot syrup dropped into cold water forms soft, pliable ball), about 10 minutes.Stir in butter and salt; cook until candy thermometer reaches 300?F (149?C), or hard-crack stage (when 1 tsp hot syrup dropped into cold water forms hard, brittle threads), about 10 minutes. Remove from heat. Immediately stir in peanuts, vanilla and baking soda.
Immediately pour onto greased baking sheet. Using greased spatula, spread thinly over pan; let cool. Break into about 2-inch (5 cm) pieces. (Make-ahead: Store in airtight container in cool, dark place for up to 1 week.)
Nutritional facts Per piece: about
- Fibre 1 g
- Sodium 62 mg
- Sugars 23 g
- Protein 3 g
- Calories 175.0
- Total fat 7 g
- Potassium 77 mg
- Cholesterol 3 mg
- Saturated fat 2 g
- Total carbohydrate 28 g
%RDI
- Iron 1.0
- Folate 6.0
- Calcium 1.0
- Vitamin A 1.0
