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Nutritional Info
  • Servings Per Recipe: 48
  • Amount Per Serving
  • Calories: 141.6
  • Total Fat: 6.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 117.0 mg
  • Total Carbs: 19.4 g
  • Dietary Fiber: 1.1 g
  • Protein: 3.2 g

View full nutritional breakdown of Soft Peanut Butter Brittle calories by ingredient
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Soft Peanut Butter Brittle

Submitted by: ASHLEYCOOKS
Soft Peanut Butter Brittle

Introduction

This is called “soft peanut brittle” and the best I can describe it is as a cross between peanut butter, peanut brittle and a Butterfinger candy bar. It’s solid – not soft or chewy like taffy, so it breaks apart in pieces. But it’s flakey and light and crunchy…..though not hard, like regular peanut brittle.

This is called “soft peanut brittle” and the best I can describe it is as a cross between peanut butter, peanut brittle and a Butterfinger candy bar. It’s solid – not soft or chewy like taffy, so it breaks apart in pieces. But it’s flakey and light and crunchy…..though not hard, like regular peanut brittle.


Number of Servings: 48

Ingredients

    2 1/2 Cups Crunchy Peanut Butter
    1 Teaspoon Vanilla Extract
    2 Cups Salted Peanuts (optional)
    2 Cups Granulated Sugar
    1/4 Cup Water
    1 1/2 Cup Light Corn Syrup
    1 1/2 Teaspoon Baking Soda

Tips

Makes approximately 3 pounds of fantastic brittle.
I figured 2 oz. serving size for nutritional value figures.


Directions

First, get your largest baking sheet (or sheets) buttered and ready. I use a 17X13 and my brittle is still pretty thick!

Using either a double boiler method or microwave, heat peanut butter until it is hot, soft and melted. Stir in the vanilla and peanuts. Set aside, but keep somewhat warm.

Combine sugar and water in heavy saucepan (I used a 3 quart size). Bring mixture to full rolling boil over high heat, stirring often. Stir in corn syrup. When it reaches 240 degrees, you'll need to stir constantly. Continue cooking and stirring until it reaches 290 degrees.

Immediately pour the syrup mixture into the melted peanut butter mixture, then quickly add the baking soda; stir vigorously and well. Pour onto your buttered baking sheet; spread with tools. Let cool completely (usually two hours); cut into pieces. It is fragile but tastes great!

Do not use a peanut butter with a stabilizer in it.
Make sure your corn syrup is fresh.
The other key is to cool this quickly - put outside or any other place to cool as fast as possible.






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