Peanut brittle

In Uncategorized on December 13, 2009 at 8:00 am

1/2 cup white corn syrup
In 1 1/2-qt casserole stir together sugar and syrup. Microwave HIGH @ 4 minutes.

2 cups roasted, salted peanuts
Stir in peanuts. Microwave HIGH 3-5 minutes, until light brown.

1 tsp. butter
1 tsp. vanilla extract
Add butter and vanilla to syrup, blending well. Micro HIGH 1-2 minutes more. Peanuts will be lightly browned and syrup, very hot.

1 tsp. baking soda
Add baking soda and gently stir until light and foamy. Quickly pour mixture onto lightly greased (pam) cookie sheet. Let cool 1/2 to 1 hour. When cool, break in small pieces and store in airtight container.

Note: If raw peanuts are used, add before microwaving, to the sugar-syrup mixture, along with 1/8 tsp. salt.

total fat of batch: 200 g
total cal of batch: 3320
total sat fat: 35 g
total protein: 85

(Editor’s note: This recipe is in my — Carey’s — handwriting, because one year I came home from college dead-set on Grandma/Momma/Bee teaching me how to make peanut brittle. We set up a peanut-brittle appointment and I took notes as we worked together in the kitchen at Gangplank Road. The nutritional info I figured out later … just ignore that part!)

  1. Wonderful peanut brittle often served in a crystal candy dish. I miss it.

  2. Me too

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