Peppery Peanut Brittle Recipe

Peppery Peanut Brittle Recipe
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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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  • 16 Servings
  • Prep: 15 min. Cook: 10 min. + cooling

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.

Nutrition 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.

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

A true Christmas favorite, this easy recipe for peanut brittle is a sweet treat for your holiday guests.


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Reviews for Peppery Peanut Brittle (2)

Peppery Peanut Brittle Recipe

Peppery Peanut Brittle

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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.

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