Sticky Sweet Peanut Brittle

Take the guess-work out of candy making. Use a candy thermometer.

Recipe Ingredients:

1 cup Splenda® Sugar Blend
1 cup light corn syrup
1/4 cup butter
1/2 cup water
2 1/2 cups unsalted peanuts
1 1/2 teaspoons baking soda, sifted

Cooking Directions:

1. Butter a jellyroll pan or a slab of marble. Set aside.
2. Combine Splenda® Sugar Blend for Baking, corn syrup, butter, and water in a heavy 2 quart saucepan. Cook over medium-high heat, stirring constantly until Splenda® Sugar Blend for Baking dissolves and mixture begins to boil.
3. Reduce temperature to medium-low; cook, stirring occasionally, until candy thermometer reaches 275°F / 135°C (about 20 minutes).
4. Add peanuts and continue cooking until candy thermometer reaches 295°F / 145°C (about 10 minutes).
5. Remove from heat and quickly sprinkle baking soda over mixture, stirring until blended.
6. Pour into prepared pan or marble slab, spreading thinly. Cool and break into bite-size pieces. Store in an air-tight container.

Makes 24 servings.

Nutritional Information Per Serving (1/24 of recipe; two 1-inch pieces): Calories 180 | Calories from Fat 90 | Fat 10g (sat 2.0g) | Cholesterol 5mg | Sodium 115mg | Carbohydrates 22g | Fiber 1g | Sugars 16g | Protein 4g.

Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.