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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 48 - Change
Nutritional Facts
Servings Per Recipe: 48

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Barb's Peanut Brittle

Date Added: January 04, 2014

Ingredients:

3 Cups Sugar 3 Cups Sugar brown
1 Cup Water 1 Cup Hot water
1 1/2 Cups Light Corn Syrup 1 1/2 Cups Light corn syrup (Karo)
2 3/4 Cups Peanuts 2 3/4 Cups Raw spanish peanuts (make sure these are raw)
1 Ounce Butter 1 Ounce Butter (1" x 1"
1/2 Teaspoon Salt 1/2 Teaspoon Salt (to taste)
1 Teaspoon Soda 1 Teaspoon Soda (in 1 teaspoon water)
1 Teaspoon Vanilla 1 Teaspoon Vanilla (use real vanilla not extract)
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Directions:

1. This recipe takes quite a lot of counter space.

2. Start by taking four cookie sheets and buttering them.

3. Around each cookie sheet, spread aluminum foil (need about 4 square feet around each cookie sheet).

4. In a heavy bottomed sauce pan, add the sugar, water, and corn syrup.

5. Make sure not to get any on the sides of the pan.

6. Heat on low until everything becomes liquid, then turn heat up to medium.

7. Insert candy thermometer, and boil mixture until it reaches 240 degrees F Slowly, add the peanuts.

8. The mixture should NOT stop boiling. Continue heating until the mixture reaches 310 degrees F Remove the pan from the stove.

9. Toss in the cube of butter. Mix the soda, salt and vanilla, and pour them into the mixture.

10. Mix it all up using a wooden spoon. Pour the mixture onto the 4 buttered cookie sheets.

11. Get you fingers REAL buttery. As the peanut brittle cools along the edges, pull it out into thin strings.

12. It usually takes two people to keep up with it.

13. As soon as everything has cooled down, store the Peanut brittle in a sealed container.

14. It is very hydrophillic and will stick together if you let it sit out.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Peanuts, Butter, Corn, Natural Sweeteners allergies.
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