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Recipe: Passover Peanut Brittle


OK, so this is not great for your teeth, but kids love to help make and eat it, and in the middle of a long Passover week, it is well worth their sugary smiles. If you don't eat peanuts at Passover, substitute walnuts or pecans.


Hands on time: 20 minutes  Total time: 25 minutes  Serves: 20

    2 cups granulated sugar 
    1 1/2 cups raw peanuts, unsalted (without the skins) 
    Pinch of salt

Generously grease a large cookie sheet (use a kosher-for-Passover margarine, or if you have a Silpat -- a rubber nonstick baking mat -- this is the perfect opportunity to use it to cover your baking pan.) In a heavy skillet over medium-low, heat sugar, stirring occasionally until it dissolves into liquid. Allow the sugar to cook, without stirring, until it reaches a very light caramel color (300 degrees on a candy thermometer). Add peanuts and salt, stirring until nuts are coated in golden liquid. Remove from heat and pour at once onto a greased baking pan or Silpat, spreading thinly with a spatula. It will begin to harden quickly. 

Cool completely. Using hands, or asking your kids to use theirs, break into pieces and store in airtight container.

Per serving: 139 calories (percent of calories from fat, 33), 3 grams protein, 2 grams carbohydrates, 1 gram fiber, 5 grams fat (1 gram saturated), no cholesterol, 9 milligrams sodium. 



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