| Serves: |
Makes approximately 2 lb or 1 kg of brittle
|
Cooking Time:
|
10 minutes
|
Young or old, this is a tasty treat everyone will enjoy! Once the brittle is hard, let the kids help out by breaking it up into individual pieces. This will stay fresh for up to 4 weeks if stored in an air-tight container.
Ingredients:
| 2 1/4 cup |
granulated sugar |
550 mL
|
| 3/4 cup |
golden corn syrup |
175 mL
|
| 2/3 cup |
water |
150 mL
|
| 1 1/2 cup |
blanched unsalted peanuts |
375 mL
|
| 2 tbsp |
butter |
25 mL
|
Directions:
Butter a 15 X 10-inch (40 X 25 cm) rimmed baking sheet. Set aside.
In large heavy saucepan, combine sugar, corn syrup and water. Cook over medium heat, stirring, for 5 minutes or until sugar is dissolved.
Bring to a boil over medium-high heat without stirring. Cover and let boil for 1 minute. Uncover. Continue to boil without stirring until temperature on candy thermometer reads 234º F to 240º F or 112º C to 116º C ('soft ball' stage).
Stir in peanuts. Continue to boil, stirring occasionally, until the mixture reaches 300°F or 149º C ('hard crack' stage).
Remove from heat. Stir in butter, mixing well. Pour onto prepared baking sheet. Cool. When hardened, break up into pieces.
Nutritional Information:
| PER SERVING: |
|
| Calories: |
256
|
| Protein: |
3.6 g
|
| Total Fat: |
8.2 g total fat (of which 3.8g is monounsaturated)
|
| Carbohydrates: |
42 g
|
To view a PDF version of this recipe, click
here.