Calories in Peanut Brittle: Nutritional facts for Peanut Brittle Types

A 100g serving of peanut brittle contains 500 calories.

One kilogram (1000g) of peanut brittle contains 5,000 calories.

The Peanut Brittle calories and protein info of See's Candies Peanut Brittle (28g) include 140 calories and 3g of protein. One piece of Old Dominion Peanut Brittle (28g) contains 130 calories.

Peanut brittle provides specific health benefits derived principally from the high nut content, which offers plant-based protein and healthy fats. An account of these potential upsides is provided here.

• Supports Cardiovascular Health: The peanuts contain high levels of monounsaturated fats, which aid in reducing bad cholesterol levels. A study by Ros, E. (2010), "Health benefits of nut consumption," confirmed that regular intake of nuts improves lipid profiles and reduces the risk of coronary heart disease.
• Provides Essential Minerals: The confection serves as a source of magnesium and phosphorus, minerals required for energy metabolism and bone maintenance. Research by Volpe, S. L. (2013), "Magnesium in disease prevention and overall health," established that adequate magnesium intake supports enzymatic function and blood pressure regulation.
• Supplies Antioxidants: Peanuts contain resveratrol and p-coumaric acid, compounds that neutralize oxidative stress. A review by Francisco, M. L., & Resurreccion, A. V. (2008), "Functional components in peanuts," highlighted the antioxidant capacity of roasted peanuts in protecting cells from damage.

Peanut brittle, due to the high concentration of sugar and corn syrup, has potential downsides including dental damage and metabolic disruption. The list below details these health risks.

• Increases Risk of Dental Decay: The hard, sticky texture adheres to teeth, providing a prolonged fuel source for cavity-causing bacteria. A study by Moynihan, P., & Petersen, P. E. (2004), "Diet, nutrition and the prevention of dental diseases," identified sticky, sugary foods as primary contributors to dental caries. A healthier alternative is raw or dry-roasted peanuts. A suggested daily limit is one small piece (28g).
• Elevates Blood Glucose: The refined sugars cause rapid spikes in blood sugar and insulin levels. Research by Malik, V. S., et al. (2010), "Sugar-sweetened beverages and risk of metabolic syndrome and type 2 diabetes," links high intake of rapidly absorbed sugars to increased risk of metabolic syndrome.

No, peanut brittle is not considered good for the body as a regular dietary staple because the excessive sugar content outweighs the nutritional benefits of the peanuts. The high glycemic load negatively impacts metabolic health by causing rapid insulin spikes, a mechanism detailed in a study by Ludwig, D. S. (2002), "The glycemic index: physiological mechanisms relating to obesity, diabetes, and cardiovascular disease." The caloric density from the combination of sugar and fat leads to easy overconsumption and weight gain, aligning with findings from Bes-Rastrollo, M., et al. (2013), "Financial conflicts of interest and reporting bias regarding the association between sugar-sweetened beverages and weight gain." However, the peanuts do provide heart-healthy monounsaturated fats, which Ros, E. (2010) noted can support lipid profiles when consumed without the sugar matrix. The hard texture also poses a risk of dental fractures, making the food a hazard for individuals with compromised tooth enamel.

No, peanut brittle carbs are not suitable for keto diets because the primary ingredients are sugar and corn syrup, which constitute a massive carbohydrate load. A standard serving contains 18g of net carbs, far exceeding the limit for maintaining ketosis. A study by Paoli, A., et al. (2013), "Beyond weight loss: a review of the therapeutic uses of very-low-carbohydrate (ketogenic) diets," emphasizes that strict carbohydrate restriction is necessary to induce ketone production. Research by Westman, E. C., et al. (2007), "Low-carbohydrate nutrition and metabolism," confirms that consuming high-glycemic sugars immediately halts fat burning and spikes insulin. A review by Volek, J. S., et al. (2004), "Comparison of energy-restricted very low-carbohydrate and low-fat diets on weight loss and body composition in overweight men and women," demonstrated that ketosis requires keeping total daily carbs below 50g, a limit easily breached by a single serving of brittle. A suggested consumption rate for keto dieters is zero grams of standard brittle.

The ratio of peanuts to sugar determines the calorie count of peanut brittle varieties. Baguio peanut brittle possesses the highest calorie value at approximately 530 calories per 100 grams due to the dense packing of peanuts, which contain more fat and calories per gram than sugar. Classic American brittle contains a slightly lower value at 500 calories per 100 grams because the aerated sugar structure created by baking soda adds volume without calories. Indian Chikki and soft varieties fall into the range of 480 to 490 calories, depending on the specific moisture content and type of sweetener used.

Baguio peanut brittle contains approximately 30 to 40 more calories per 100 grams than regular American peanut brittle. The Filipino version utilizes a higher concentration of peanuts held together by a thin layer of caramelized sugar, resulting in a higher fat content and thus higher peanut brittle calories. Regular American brittle features a thicker, aerated sugar honeycomb structure created by baking soda, which reduces the density of energy-rich nuts per serving. A 100g serving of the Baguio style delivers around 530 calories, whereas the American style provides roughly 500 calories.

No, homemade peanut brittle versions do not necessarily have fewer calories than commercial brands, as the fundamental recipe requires precise ratios of sugar and fat to achieve the correct chemical hardenability. Home cooks often use butter and peanuts generously, which can actually increase the caloric density compared to commercial versions that may use fillers or aeration to increase volume. The energy content remains high regardless of the production method due to the caloric nature of the essential ingredients.

The origin of peanut brittle remains somewhat ambiguous, with folklore often attributing the invention to a Southern woman in the United States around 1890. The story suggests that the cook accidentally added baking soda to a taffy recipe instead of cream of tartar, creating a crunchy, porous texture instead of a chewy one. Historical records indicate that similar nut and sugar confections existed globally, such as Indian chikki and Middle Eastern halva, long before the American version. The term "brittle" first appeared in print in the early 19th century, and the abundance of peanuts in the American South post-Civil War solidified the peanut version as a cultural icon.