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Peppery Peanut Brittle

 Peppery Peanut Brittle
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.
16 ServingsPrep: 15 min. Cook: 10 min. + cooling


  • 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 McCormick® Pure Vanilla Extract


  • 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.

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Peppery Peanut Brittle (continued)

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.