155
111.708984375
I'm back in the South - Richmond, Virginia - where I went to school, met my beau and started a career. There is hardly anything more Virginia than the peanut. This isn't healthy, but a treat. Substituting coarse salt gives it a great salty bite.
156
116.390625
156
103.59375
156
103.59375
156
103.59375

Virginia Peanut Brittle

October 2, 2011

30 min or less active, 60 min or less total, dessert, fall, gluten-free, spring, summer, winter

I'm back in the South - Richmond, Virginia - where I went to school, met my beau and started a career. There is hardly anything more Virginia than the peanut. This isn't healthy, but a treat. Substituting coarse salt gives it a great salty bite.

Information

Servings: 10
Time: About 10 minutes active; less than an hour total (not including cooling time)
Price: About $6.85 total; $0.70 per serving
Nutrition (per serving):
Calories: 349.3
Protein: 7.4g
Fat: 16.6g
Saturated fat: 3.3g
Carbohydrates: 48.5g
Fiber: 0g
Sodium: 400.6mg
Cholesterol: 6.2mg
High In:
Good Source:
Low In:

Ingredients

  • 1 cup sugar
  • 1 cup light corn syrup
  • 2 cups raw, shelled peanuts (Virginia, if you can get 'em)
  • 2 Tbsp unsalted butter
  • 1 tsp real vanilla extract
  • 1 tsp baking soda
  • 1 tsp coarse salt

Preparation

  1. In a medium pot, heat 1/4 cup water and sugar over medium heat. Stir until sugar dissolves. Add corn syrup and cook until mixture begins to boil, and reaches 290 degrees F, stirring occasionally.
  2. Add peanuts, and cook until sugar mixture turns golden brown, and reaches 300 degrees F, stirring occasionally.
  3. Remove from heat and add butter, vanilla and baking soda. It will bubble up, but don't be detered. Stir until well-combined.
  4. Quickly pour into a baking sheet coated with cooking spray and spread evenly. Sprinkle coarse salt over top and let cool, about 45 minutes. Break up with a knife or wooden spoon and enjoy.

Leave a Reply

Your email address will not be published. Required fields are marked *

Website Protected by Spam Master