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
- 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.
- Add peanuts, and cook until sugar mixture turns golden brown, and reaches 300 degrees F, stirring occasionally.
- Remove from heat and add butter, vanilla and baking soda. It will bubble up, but don't be detered. Stir until well-combined.
- 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.
