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Large Sheet Pan


Peanut Brittle

2   cups (500 mL) sugar
1/2   cup (125 mL) light corn syrup
1/2   cup (125 mL) water
1   cup (250 mL) dry-roasted peanuts
1   tbsp (15 mL) butter
1/2   tsp (2 mL) vanilla extract
1/8   tsp (0.5 mL) baking soda
  1. Butter Large Sheet Pan; set aside. Stir together sugar, corn syrup and water in (3-qt./2.8-L) Saucepan. Cook over medium heat, without stirring, until sugar dissolves and mixture comes to a boil. Boil mixture, without stirring, 12-14 minutes or until Candy Thermometer registers 238°F (114°C). Add peanuts; cook, stirring constantly, 9-11 minutes or until Candy Thermometer registers 310°F (154°C) and mixture is golden brown.
  2. Remove Saucepan from heat; stir in butter, vanilla and baking soda. Pour mixture into prepared pan. Cool completely until hardened; break into pieces. Store brittle at room temperature in an airtight container.

Yield: 24 servings

Nutrients per serving: Calories 130, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 0 mg, Carbohydrate 24 g, Protein 2 g, Sodium 70 mg, Fiber 1 g