Peanut Brittle
From Food study, 1917
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
387Calories
0 gProtein
100 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories387 kcal
Protein0 g
Carbohydrates100 g
Fiber0 g
Sugars100 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.6 mg
Potassium3.2 mg
Calcium4.6 mg
Iron0.1 mg
Magnesium1.5 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water118 g
As published
This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 82. The excerpt below is the record exactly as published.
Boil \ c. sugar in \ c. water. Test by dropping product into cold water at the following stages. Feel the ball in 2, 3, 4, and 5. Note color in last. 1. 233 degrees Fahrenheit — "Hair" or "Thread" stage. 2. 236-242 degrees Fahrenheit — Soft ball stage. 3. 254 degrees Fahrenheit — Hard stage. 4. 260-275 degrees Fahrenheit — Crack stage. 5. 290-350 degrees Fahrenheit — Caramel stage. 6. 290 degrees Fahrenheit — Hard crack stage. Syrup at the thread stage is used in making frosting. Prepare peanut brittle by pouring the syrup at caramel stage over chopped nuts
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