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Peppery Peanut Brittle Recipe
Peppery Peanut Brittle Recipe photo by Taste of Home

Peppery Peanut Brittle Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 15 min. Cook: 10 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Cook: 10 min. + cooling
MAKES: 16 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Peppery Peanut Brittle in Quick Cooking November/December 2003, p61

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.

Reviews for Peppery Peanut Brittle

AVERAGE RATING
   (5)
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MY REVIEW
Reviewed Dec. 21, 2012

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.

MY REVIEW
Reviewed Dec. 4, 2012

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.

MY REVIEW
Reviewed Nov. 21, 2012

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.

MY REVIEW
Reviewed Dec. 2, 2010

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!

MY REVIEW
Reviewed Apr. 6, 2009

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.

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