Peanut Brittle
From Quaker recipes, 1954
Presented as published in 1954. 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
No method was recorded for this recipe.
Nutrition per serving
5819Calories
117 gProtein
925 gCarbs
248 gFat
Full nutrition (33 nutrients)
Calories5819 kcal
Protein117 g
Carbohydrates925 g
Fiber39 g
Sugars874 g
Total Fat248 g
Saturated Fat28 g
Monounsaturated Fat111 g
Polyunsaturated Fat71 g
Cholesterol63 mg
Sodium883 mg
Potassium3221 mg
Calcium477 mg
Iron21 mg
Magnesium770 mg
Phosphorus1711 mg
Zinc16 mg
Copper5.2 mg
Manganese8.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E38 mg
Vitamin K0 mcg
Vitamin B61.6 mg
Vitamin B120 mcg
Thiamin (B1)3.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)55 mg
Folate1089 mcg
Choline238 mg
Caffeine0 mg
Water345 g
As published
This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 17. The excerpt below is the record exactly as published.
PEANUT BRITTLE 3 cups sugar 14 teaspoon salt 1 cup white corn syrup 1 teaspoon vanilla 1 cup water 2 tablespoons butter 1 pound raw peanuts 1 tablespoon soda
Cook this with the app: pantry check, scaling, and the assistant.