Peanut Brittle Recipe

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Peanut Brittle
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Ingredients:

Directions:

  1. Lay out several sheets of foil to spoon the hot peanut brittle onto.
  2. In a large skillet mix the sugar, syrup, and water together. Cook at a medium-high heat, stirring regularly. Heat until the mixture has a hard ball consistency. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. If you don't own a candy thermometer, occasionally hold spoon above mixture, allowing it to drip off spoon. When mixture is at hard ball stage, it will 'hair' off the spoon when falling, looking like a clear spider web.
  3. Once mixture is at hard ball consistency, add raw peanuts. (They will pop a little.) When mixture starts to turn a light clear-brown, as if it's starting to burn, remove from stove. Add soda and stir. Mixture will foam up.
  4. Spoon out bite-size pieces onto unbuttered foil, stirring constantly between each couple of pieces. Mixture can also be poured onto unbuttered foil as one big piece and broken into smaller pieces once cooled.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 118.77 Kcal (497 kJ)
Calories from fat 43.8 Kcal
% Daily Value*
Total Fat 4.87g 7%
Sodium 93.41mg 4%
Potassium 72.69mg 2%
Total Carbs 18.31g 6%
Sugars 16.59g 66%
Dietary Fiber 0.97g 4%
Protein 2.53g 5%
Iron 0.4mg 2%
Calcium 12.7mg 1%
Amount Per 100 g
Calories 318.36 Kcal (1333 kJ)
Calories from fat 117.41 Kcal
% Daily Value*
Total Fat 13.05g 7%
Sodium 250.39mg 4%
Potassium 194.84mg 2%
Total Carbs 49.08g 6%
Sugars 44.48g 66%
Dietary Fiber 2.61g 4%
Protein 6.78g 5%
Iron 1mg 2%
Calcium 33.9mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.6
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • good source of fiber

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