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01/26/2012 National Peanut Brittle Day Cinnamon Peanut Brittle

Source of Recipe

Taste Of Home


Recipe Introduction

It’s National Peanut Brittle Day! Brittle was one of the first types of candy ever made. Many ancient cultures that had access to molasses, honey, or sugar, produced some form of it. The first peanut brittle recipe appeared in an American cookbook, but the exact origin of the confection is uncertain. According to one account, peanut brittle was a Celtic dessert. The Celts covered peanuts in sugar and baked them, and this eventually evolved into a caramel bark. Peanut brittle can be a little tricky to make. Most recipes call for a candy thermometer to allow the baker to regulate the exact temperature, and the results can be affected by weather! If brittle is made on a humid day it will not hold its shape. To celebrate National Peanut Brittle Day, try making your own brittle or pick some up at your favorite candy shop!

List of Ingredients

HOME COOKIN’ 01/26/2012 National Peanut Brittle Day Cinnamon Peanut Brittle



Cinnamon Peanut Brittle from Taste O Home


I made this sweet and crunchy candy for Christmas and sent some with my husband to work. His co-workers liked it so much they asked for more. It has a lovely glossy appearance, is packed with peanuts and gets a different flavor from cinnamon. -Grace Miller, Mansfield, Ohio

1 cup sugar
1/2 cup light corn syrup
2 cups salted peanuts
1 teaspoon butter
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla extract

Cinnamon Peanut Brittle Recipe
• Prep: 5 min. Cook: 10 min. + chilling
• Yield: 10 Servings
5 10 15
Ingredients
• 1 cup sugar
• 1/2 cup light corn syrup
• 2 cups salted peanuts
• 1 teaspoon butter
• 1/2 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract



Recipe

•
• In a 2-qt. microwave-safe bowl, combine sugar and corn syrup. Heat, uncovered, on high for 3 minutes; stir. Heat 2-1/4 minutes longer. Stir in peanuts, butter and cinnamon.

Microwave, uncovered, on high for 20-30 seconds or until mixture turns a light amber color (mixture will be very hot). Quickly stir in baking soda and vanilla until light and foamy.

• Immediately pour onto a greased baking sheet and spread with a metal spatula. Refrigerate for 20 minutes or until firm; break into small pieces. Store in an airtight container. Yield: 1-1/4 pounds.

1 serving (2 ounces) equals 296 calories, 15 g fat (2 g saturated fat), 1 mg cholesterol, 274 mg sodium, 38 g carbohydrate, 3 g fiber, 8 g protein.