Saturday, 12 December 2015

Peanut Brittle

What I love about this brittle recipe is how versatile it is. You make the base recipe and then add the nuts and or seasoning you have on hand or prefer. My favourite is to add chopped peanuts and red pepper flakes. The brittle is sweet with some heat! If you just want to have standard brittle omit the seasoning and add nuts. Be sure you have a candy thermometer before you make this recipe.

Vegetable oil for the pan

2-1/4 cups granulated sugar

1/2 cup light corn syrup

1/2 cup) butter, cut into 8 pieces

⅔ cup water

1 tsp. baking soda

1-1/2 Tbs. kosher salt

1-1/2 cups chopped nuts (such as peanuts, pecans, walnuts, or pistachios), or seeds (such as sunflower, sesame, or toasted pumpkin); OR,

2 tsp. spice (such as red pepper flakes, cracked black pepper, cracked coriander, or ground cardamom)

Have ready about 10x15-inch rimmed baking sheet. My pan was17x11 and it worked well. Lightly coat sheet it with oil.

Combine the sugar, corn syrup, butter, and 2/3 cup water in a heavy-duty 4-quart saucepan. Stir until all of the sugar is wet. Clip a candy thermometer onto the pan and cook the mixture over medium-high heat without stirring (it will be foamy) until it registers 310°F and is tan around the edges, 12 to 16 minutes. Watch closely!!

Remove from the heat and quickly remove the thermometer. Whisk in the baking soda (it will be foamy), and then the salt. Whisk in most of the seeds or nuts or all of the spice of your choice. Pour the mixture onto the baking sheet and tilt the sheet to spread it evenly. Sprinkle any remaining nuts or seeds on top. Cool completely on the baking sheet on a rack at room temperature, about 1-1/2 hours.

Invert the brittle onto a large cutting board. Use a meat mallet, rolling pin, or your hands to break it up into medium-to-small pieces. The brittle can be stored in an airtight container at room temperature for up to 1 month.

Print Recipe:Peanut Brittle

oil the pan with vegetable oil.

This is my old pan I used. It is 11x17 inches.

Combine the sugar, corn syrup, butter, and 2/3 cup water to a 4 quart saucepan over medium high heat. 

Stir until the ingredients are combined and butter is melted.

Attach candy thermometer to the side of the pot. cook the mixture without stirring until it registers 310 degrees F.  This process will take 111-16 minutes.

The mixture is getting a little darker.

Getting a little darker and the mixture is foamy. Keep a close eye on the temperature.

When it reaches 310F. Remove from heat and take out the thermometer. Whisk in the baking soda and then the salt.

Quickly stir in the nuts and seasoning. I used red pepper flakes.

\Pour mixture onto pan. Do this quickly so you can spread it before it cools. Don't worry if it doesn't perfectly cover the pan.

Sprinkle some chopped nuts over top while the mixture is still hot.

Cool mixture on a cooling rack.  Use a butter knife and lift the brittle out of the pan.

I don't like flying brittle all over my kitchen so put the big pieces into a bag.

Use a mallet or hammer and gently break into smaller pieces. 

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