Raggedy Ann Brittle
Sweet, nutty, and irresistibly crunchy, Raggedy Ann Brittle is a whimsical twist on classic candy making that's perfect for peanut butter lovers. This delightful recipe combines granulated sugar and light corn syrup to create a perfectly crisp base, while creamy peanut butter and mini marshmallows add smoothness and richness. The addition of baking soda ensures a light, airy texture, making each bite melt in your mouth. With a prep time of only 10 minutes, this quick-to-make treat is ideal for snacking or gifting during the holidays. Serve the brittle broken into charming, jagged pieces as a unique accompaniment to coffee or tea, or pack it in jars for an edible gift that everyone will rave about. Perfect for satisfying your sweet tooth, Raggedy Ann Brittle is the ultimate combination of nostalgia and homemade goodness.
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Recipe Information
Ingredients
- 1 cup Granulated sugar
- 0.5 cup Light corn syrup
- 0.25 cup Water
- 2 tablespoons Unsalted butter
- 1 cup Mini marshmallows
- 0.33 cup Creamy peanut butter
- 0.5 teaspoon Baking soda
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Line a large baking sheet with parchment paper or a silicone baking mat. Lightly grease the surface with cooking spray or butter. Set aside.
In a heavy-bottomed saucepan, combine granulated sugar, corn syrup, and water. Stir to dissolve the sugar.
Cook the sugar mixture over medium heat without stirring, bringing it to a boil. Use a candy thermometer and heat until the mixture reaches 300°F (hard-crack stage).
Remove the saucepan from the heat and immediately stir in the butter, marshmallows, and peanut butter. Stir until everything is completely melted and combined. The mixture will bubble slightly, so be careful.
Quickly stir in the baking soda, vanilla extract, and salt. Mix thoroughly until the brittle mixture is light and fluffy.
Pour the mixture onto the prepared baking sheet, spreading it out as thinly and evenly as possible using a greased spatula or spoon.
Allow the brittle to cool completely at room temperature, about 30 minutes.
Once hardened, break the brittle into small, irregular pieces with your hands.
Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
1622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.1 g | 81% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1608 mg | 70% | |
| Total Carbohydrate | 263.6 g | 96% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 239.9 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 504 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
