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Peanut
Brittle Recipe
Makes about 2
pounds (about 10 to 12 servings)
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Brittle is quite a treat. I particularly like
this recipe because it clearly walks you through all the candy-making steps. |
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3 cups sugar |
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1 cup light corn syrup |
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4 1/2 cups salted, fresh roasted peanuts
(about 1 pound, 7 ounces), skinned |
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4 tablespoons unsalted butter |
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2 teaspoons pure vanilla extract |
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2 teaspoons baking soda |
1. Coat two 12-by-17-inch baking pans (with low sides) with
vegetable-oil spray.
2. In a heavy 5-quart saucepan with a tight-fitting lid, combine sugar, corn
syrup, and 1/2 cup water. Cover the pot, and bring the mixture to a boil over
high heat, about 5 minutes. Swirl the pot often over the burner to dissolve the
sugar. Keeping the lid on will prevent sugar crystals from forming inside the
pot; however, should crystals form, wash down the sides with a wet pastry brush.
3. Once steam begins to rise around the lid, remove it and reduce heat to
medium. Insert candy thermometer, and continue to boil until temperature reaches
230 degrees (thread stage), about 1 minute.
4. Add the peanuts, and stir constantly with a metal spoon until the mixture
reaches 300 degrees (hard-crack stage), about 13 to 18 minutes. At this point,
the mixture should be a rich, golden brown.
5. Immediately remove from heat, and quickly add butter, vanilla, and baking
soda. Stir with a metal spoon until butter melts; mixture will become foamy.
Pour half of mixture down the center of each pan; spread it evenly with a
spatula. Allow to cool for at least 1 hour.
6. Turn brittle out of the pan, and snap it into shards. Peanut brittle can be
stored in an airtight container for several weeks.
from culinarycafe.com
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