Peanut Brittle Grahams

At a recent session at Kansas Wheat Commission we were introduced to a new website "EatWheat.org" - promoting, of course, wheat products. Although initiated by KWC, EatWheat is planned to bring together any and all groups interested in wheat products. There are four parts to the site: Stories, Recipes, Learn, and Get Inspired. Farm family stories from the field are featured in Stories, letting viewers learn more about who produces wheat. The Learn section discusses types of wheat/flour and gluten. There you'll find answers to questions from production to nutrition. Recipes will be a popular section of course. The recipe I'm including in this post is one of those. Get Inspired includes crafts like pasta angels, gingerbread houses, and fall wreaths. I hope you check this site out for more ideas.

This recipe for Peanut Brittle Grahams reminds me of Peanut Brittle but is not as brittle or hard and doesn't stick to your teeth! The added graham crackers will make it a little more healthy, but it is still wise to limit how much you eat, there is 100 calories in each square. I broke them into small pieces, about 4 pieces per square (8 pieces from each cracker) to try for portion control! They are  sweet but salty and chewy also.

PEANUT BRITTLE GRAHAMS

 Ingredients: 

12-14 whole graham crackers

¾ cup unsalted butter (1 ½ sticks)

1 cup light brown sugar

½  cup chopped roasted, salted peanuts

Making the Grahams

1.     Preheat oven to 350°. Line graham crackers in a single layer on an ungreased 15x10x1-inch jelly-roll pan

2.     In heavy saucepan, melt the butter and brown sugar together over medium heat. Bring to a boil and cook 2 minutes, stirring constantly.

3.     Carefully pour hot mixture over graham crackers. Sprinkle on chopped peanuts and lightly press peanuts down with spatula. Bake for 7 minutes until bubbly.

4.     Let cool. Break or cut into pieces and store in airtight container in a cool place.

The original recipe calls for 13 graham crackers,
my pan held 12.
Also, I lined the pan with parchment paper,
didn't take a chance on a sticky pan!

Ready to go into the oven.