Oh my god, where has December gone? I can’t believe it’s almost over and this is only my third post of the month. But seriously, it’s not all my fault. I had a weekend getaway (Leavenworth, WA, so fun!), I had jury duty (depressing case, don’t ask), and then it was Christmas. But now, finally, here is Peanut Brittle! I also had to wait and post this because I sent some to my mom and aunt for Christmas and I didn’t want to spoil the surprise.
This was seriously easy. I was afraid it was going to be tricky what with having to reach a certain temperature and not having the sugar crystalize and what not but it was no problem at all. Just pop it all in a pot, melt, stir, darken in color, pour, roll and cut. Well, perhaps that is a bit of a simplification but not by much.
If you have a candy thermometer, it certainly wouldn’t hurt to be aware of the temperature while making the brittle. I did not use one and I was blissfully unaware of the actual temperature at all times. I am living on the edge of peanut brittle making!
Yeah, there’s corn syrup in this recipe. But there’s also more than a stick of butter so seriously, you’re concerned about the corn syrup??!
(Recipe adapted from Jacques Torres)
2 tsp vanilla extract
3 1/4 cups unsalted toasted peanuts
1/4 cup plus 1 tbsp corn syrup
1 scant cup granulated sugar
1 1/4 cups unsalted butter, cubed
1/4 cup honey
2 tsp salt
Line two flat baking sheets with parchment paper. Give them a quick coating with non-stick spray.
Place all the ingredients in a saucepan and place over high heat.
Cook to a caramel color while continuously stirring with a wooden spoon.
This will take about 10+ minutes. The color will turn really quick. I stirred and stirred and stirred for about 8 minutes and then I stirred and it was a darker color. It also got thicker. Pull it off heat as soon as it darkens!
Immediately pour the peanut mixture onto the parchment paper lined baking sheets. Place another piece of parchment paper over the hot brittle (I sprayed mine with the non-stick spay first).
Use a rolling pin to roll the peanut brittle into a 3/8-inch thick flat layer.
Use a sharp chef’s knife to partially cut the brittle while it is still warm.
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