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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 619
% Daily Value**
Total Fat 39g
Saturated Fat 13g
Unsaturated Fat 8g
Cholesterol 41mg
Sodium 289mg
Total Carbohydrate 63g
Dietary Fiber 4g
Sugars 43g
Protein 12g
Vitamin A  9%Vitamin C  0%
Calcium  5%Iron  7%
Potassium  10%Vitamin E  12%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Rosalynn Carter's Peanut Brittle

Date Added: June 11, 2009


1 Cup Butter Or Vegetable, 3 Tbl
4 Cups Peanuts raw
1/2 Cup Water (you may need more)
2 Cups Sugar brown, packed
1 Teaspoon Baking Soda in milk
1 Cup Corn Syrup clear
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1. Blend sugar, corn syrup, water, and butter.

2. Cook to 230'F on a candy thermometer. Add peanuts and cook to 280'F Stir occasionally and continue cooking to 305'F Remove from heat.

3. Add baking soda and stir quickly until mixture foams.

4. Quickly pour into 2 buttered 15x10x1" pans and spread thinly over entire surface of pans.

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Dietary Notes:
This recipe is a good source of Vitamin E with 12% of your daily recommended intake 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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