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Peppery Peanut Brittle Recipe

Peppery Peanut Brittle Recipe photo by Taste of Home

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A touch of hot pepper sauce gives a unique zip to this crunchy confection from Janie Sanders of Vicksburg, Mississippi. "We call it blistering brittle," she says. The mixture reaches hard-crack stage in the microwave, so you don't even need a candy thermometer for this brittle.

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Peppery Peanut Brittle Recipe

Prep: 15 min. Cook: 10 min. + cooling

Yield: 16 Servings

15 10 25

Ingredients

1-1/4 cups salted dry roasted peanuts
1-1/2 teaspoons hot pepper sauce
1/4 teaspoon ground allspice
1 cup sugar
1/2 cup light corn syrup
1 teaspoon butter
1-1/2 teaspoons baking soda
1 teaspoon vanilla extract

Directions

Coat a 15-in. x 10-in. x 1-in. pan and metal spatula with cooking spray; set aside. In a large bowl, toss the peanuts, hot pepper sauce and allspice until evenly coated; set aside.
In a 2-qt. microwave-safe glass bowl, combine sugar and corn syrup. Microwave, uncovered, on high for 3 minutes; stir. Add peanut mixture; stir until blended.
Heat on high 3-4 minutes longer or until mixture turns a light amber color (mixture will be very hot). Stir in butter. Microwave 30 seconds longer. Quickly stir in baking soda and vanilla until mixture foams and becomes light-colored.
Immediately pour mixture onto prepared pan and spread as thin as possible with prepared spatula. Cool. Bread into pieces. Yield: about 1 pound.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving (1 ounce) equals 146 calories, 6 g fat (1 g saturated fat), 1 mg cholesterol, 227 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Peppery Peanut Brittle in Quick Cooking November/December 2003, p61

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Peppery Peanut Brittle

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Reviewed on Dec. 21, 2012 by talloutdrsygal

Love this recipe. So fast, easy, and tasty! Only change I made is that I used 1/2 tsp cayenne pepper in place of the hot sauce. I didn't want the tang of the hot sauce, just wanted the heat. If you use the cayenne, you may want to use only 1/4 tsp. I like mine a little spicy. Also, if you have a silpat, it works better than spraying the bottom of your cookie sheet.

Reviewed on Dec. 04, 2012 by KitchenYenta

I've made this every year for Christmas, I think, since the recipe was published. My family absolutely loves it. I did have to alter the cooking times to match the wattage of my microwave.

Reviewed on Nov. 21, 2012 by TerriK1971

I just wanted an easy Peanut Brittle recipe a few years ago. I tried it and loved it! I didn't use the hot sauce though, I just wanted regular brittle.

Reviewed on Dec. 02, 2010 by Susan Schneekloth

I was really curious about this recipe. My brother loves peanut brittle and he loves hot sauce so I wanted to try it, but couldn't imagine what it would possibly taste like! It was really good. I think 3 tsp of hot sauce would give it just the right kick, to where you would know that this peanut brittle is just a little different. The heat is very subtle, but we all thought it was great. I will definitely be making this again - especially since you don't have to use a candy thermometer!

Reviewed on Apr. 06, 2009 by kathyg11

Great recipe. I made boxes of this brittle for friends last Christmas, and everyone went wild over it! Spicy foods aren't my favorite, but even I like it - it's more tangy than mouth-burning hot.

Reviewed on Dec. 16, 2007 by aguyote

This is the best recipe I have ever seen for brittle. I have made it every year since it came out the first time. My husband and I, along with our daughter and two dogs, just moved to Washington State from Texas. Big change. I tell everyone this is my Texas Brittle because Texans love their hot sauce.