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RECIPE
8 INGREDIENTS7 STEPS2hr 10min

Grandma Mable's Easy Peanut Brittle

Grandma Mable's Easy Peanut Brittle is perfectly delicious each time! This brittle comes together really quickly- most of the total time is spent letting it cool and harden.
Grandma Mable's Easy Peanut Brittle Recipe | SideChef
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Grandma Mable's Easy Peanut Brittle is perfectly delicious each time! This brittle comes together really quickly- most of the total time is spent letting it cool and harden.
Cooking with Tovia
Learn to cook with Chef Tovia Gartenberg! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!
http://cheftovia.blogspot.com/
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Cooking with Tovia
Learn to cook with Chef Tovia Gartenberg! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!
http://cheftovia.blogspot.com/
2hr 10min
Total Time
$0.71
Cost Per Serving

Ingredients

US / METRIC
Servings:
8
Serves 8
1/2 cup
Light Corn Syrup
1/2 cup
1/4 cup
Water
1 cup
Dry Roasted Peanuts
1/2 cup
1/2 tsp
Baking Soda
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Nutrition Per Serving

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CALORIES
421
FAT
21.3 g
PROTEIN
4.7 g
CARBS
57.2 g

Cooking Instructions

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Step 1
Into a saucepan over high heat, add Granulated Sugar (1 cup) , Light Corn Syrup (1/2 cup) , Maple Syrup (1/2 cup) , and Water (1/4 cup) . Swirl the pan to mix slightly. Cover with a lid and let sit for 2 minutes, stirring gently once or twice.
Step 2
Bring mixture to a boil. Let sit for 5 minutes at a boil.
Step 3
Place a thermometer in the mixture and wait for it to come to a soft-crack stage, about 270 degrees F (132 degrees C).
Step 4
Add Dry Roasted Peanuts (1 cup) . Mix well.
Step 5
Add Butter (1/2 cup) . Mix well. Return the thermometer to the pan and continue to cook until mixture reaches a hard-crack stage, 300 degrees F (148 degrees C). Remove from heat.
Step 6
Add Baking Soda (1/2 tsp) and Vanilla Extract (1 tsp) . Mix to combine, then transfer mixture to a 9x12-inch baking pan. Smooth the top.
Step 7
Let peanut brittle rest for a few hours or overnight. Use a knife to break it up when ready to serve.
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Nutrition Per Serving
Calories
421
% Daily Value*
Fat
21.3 g
27%
Saturated Fat
8.9 g
44%
Trans Fat
0.0 g
--
Cholesterol
32.2 mg
11%
Carbohydrates
57.2 g
21%
Fiber
1.3 g
5%
Sugars
46.7 g
--
Protein
4.7 g
9%
Sodium
152.9 mg
7%
Vitamin D
--
--
Calcium
38.0 mg
3%
Iron
0.5 mg
3%
Potassium
164.8 mg
4%
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