Spicy Peanut Butter Brittle

• Produce

  • 4 cups Peanut, dry roasted

• Condiments

  • 1 cup Corn syrup, light

• Baking & Spices

  • 2 tsp Baking soda
  • 1 tsp Cayenne
  • 3 cups Granulated sugar
  • 1 tsp Salt
  • 2 tsp Vietnamese cinnamon, ground

• Oils & Vinegars

  • 2 Pama original no stick cooking spray

• Dairy

  • 4 tbsp Butter, unsalted

• Liquids

  • 1 cup Water

• Other

  • 1 cup Peter Pan® 100% Natural Creamy Peanut Butter

Found on readyseteat.com

Description

Ingredients

• PAM® Original No-Stick Cooking Spray
• 1 cup Peter Pan® 100% Natural Creamy Peanut Butter
• 2 tablespoons unsalted butter
• 1 teaspoon ground Vietnamese cinnamon
• 1/2 teaspoon cayenne pepper
• 1-1/2 cups granulated sugar
• 1/2 cup light corn syrup
• 1/2 cup water
• 1/2 teaspoon salt
• 2 cups dry roasted peanuts
• 1 teaspoon baking soda
• PAM® Original No-Stick Cooking Spray
• 1 cup Peter Pan® 100% Natural Creamy Peanut Butter
• 2 tablespoons unsalted butter
• 1 teaspoon ground Vietnamese cinnamon
• 1/2 teaspoon cayenne pepper
• 1-1/2 cups granulated sugar
• 1/2 cup light corn syrup
• 1/2 cup water
• 1/2 teaspoon salt
• 2 cups dry roasted peanuts
• 1 teaspoon baking soda

Directions

• Spray 11x17-inch baking sheet with cooking spray. Stir together peanut butter, butter, cinnamon and cayenne pepper in small saucepan. Heat over very low heat until melted and combined; keep warm. Stir together sugar, corn syrup, water and salt in medium saucepan. Heat over high heat until boiling; stir in peanuts. Reduce heat to medium and continue to cook until mixture reaches hard-crack stage (about 300°F), stirring constantly. Remove pan from heat and quickly stir in peanut butter mixture and baking soda. Working quickly, pour mixture onto baking sheet and spread to 1/4-inch thickness. Allow to cool 1 to 2 hours before breaking into pieces.