Hot Cinnamon Peanut Brittle

Hot Cinnamon Peanut Brittle

7
David 0

"This is a peanut brittle I concocted from several different recipes I have seen and used for peanut brittle over the years. It's a fun twist on the standard brittle and tastes like a mix between hot cinnamon candies and peanut brittle."

Ingredients 1 h 22 m {{adjustedServings}} servings 133 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 133 kcal
  • 7%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 22.4g
  • 7%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 87 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. In a glass bowl, stir together the sugar, corn syrup, peanuts, cinnamon, and cayenne pepper until thoroughly blended. Microwave on high for 6 minutes. Slowly stir in the butter, and microwave an additional 30 seconds.
  2. Very carefully remove bowl from the microwave as the contents will be extremely hot. Gently stir in baking soda until mixture becomes light and foamy. Turn batter out onto a lightly oiled cookie sheet, scraping sides of bowl with a rubber spatula. Allow brittle to cool for 1 hour, then break into pieces.
Tips & Tricks
Peanut Butter Cup Cookies

Combine chewy cookies with peanut butter cups for a real treat.

Cinnamon Rolls II

Watch how to make these top-rated cinnamon rolls.

Footnotes

  • Note
  • Use a bowl large enough to allow mixture to boil during cooking.
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Reviews 7

  1. 10 Ratings

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Butterfly Flutterby
4/7/2006

This was good, and I love cinnamon and red hots; but I guess I am just used to regular flavored peanut brittle and prefer that.

tdb4ut1
11/12/2008

Love this stuff! First made for 4th of July fireworks party, everyone loved it and asked for the recipe. It has a great flavor and the cayenne creeps up on ya!!!

GRANNYOF26
1/3/2012

Made this this evening. I did cut the amount of cayenne pepper in half, just in case. I really like it. It's a little different but makes an awesome addition to a candy tray. Thanks for the recipe.