Ingrédients pour Buttery Peanut Brittle
- 1 cup granulated sugar
- Light Corn Syrup
- ¼ cup water
- Margarine
- Raw Peanuts
- 1 teaspoon baking soda
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Comment préparer Buttery Peanut Brittle
- Combine 1 cup granulated sugar, ½ cup light corn syrup, and ¼ cup water in a 3-quart heavy-bottomed saucepan.
- Cook over medium heat, stirring constantly, until the sugar dissolves completely.
- Once the syrup comes to a rolling boil, stir in 4 tablespoons (½ stick) of unsalted butter.
- Continue to stir frequently, ensuring the mixture doesn't burn, until it reaches the soft-crack stage (235-245°F on a candy thermometer).
- Remove from heat and quickly stir in 1 cup raw peanuts. Stir constantly until the mixture reaches the hard-crack stage (300-310°F on a candy thermometer).
- Immediately stir in 1 teaspoon baking soda until thoroughly combined. The mixture will foam up.
- Pour the brittle onto two large, well-buttered baking sheets.
- Using two forks, gently lift and pull the edges of the brittle as it cools to create thin, delicate sheets.
- Once cool enough to handle (but still slightly warm), carefully peel the brittle from the baking sheets.
- Turn the brittle over and let it cool completely.
- Break into pieces using a table knife handle (or a designated candy hammer for extra-clean breaks).
Nutrition Information (Approximate per serving)
Sodium
60 g
Sugar
804g
Fat
103g
Carbs
94g
