November 21, 2012

Salted Caramel Peanut Brittle

This brittle is blonde, buttery, and studded with salt-roasted peanuts, making it the perfect little bite of sugary sweetness and satisfying crunch. For a brilliant brittle, use the freshest, highest quality nuts possible and measure out all the ingredients before you get started. 
Salted Caramel Peanut Brittle (approx. 1/2 kg or 1lb)
Adapted from The Kitchn's Salted Caramel Pistachio Brittle, by Kristin Silverman

  • 2 cups sugar
  • 1/2 cup water
  • 4 ounces butter
  • 1/3 cup light corn syrup (available at Esajee's or click here for a recipe to make your own)
  • 1/2 tsp baking soda
  • 1 1/2 cup salted, shelled peanuts (or nuts of your choice)
- Line a baking sheet with butter paper and  it set aside.

- Combine sugar, water, corn syrup and butter in a medium sized saucepan. Don't use a small saucepan because the caramel bubbles up and you really don't want searing hot sugar burning through your skin!

- Over a medium-high heat, cook the caramel until it starts to turn a deep amber color. This takes about 10 minutes. Avoid the temptation to stir the mixture too much and be warned, this process isn't for the faint of heart. What you're looking for is the faintest hint of a burnt aroma. No, your caramel isn't ruined. Far from it, this is when your caramel develops a divine buttery sweetness.

- Remove the caramel from the heat and CAREFULLY stir in the baking soda. You might want to step back for a second (but only a second) while the the mixture bubbles .

- At this point it's important to work quickly. Stir in the peanuts and immediately pour the mixture out onto the pre-lined baking sheet.

- Using an oiled spatula, spread the mixture into an even layer.

-Cool completely (approximately 30 mins). Break into shards.

If you've never made caramel before, check out David Lebovitz's awesome tips and tricks for making the process pretty foolproof.

For storage, seal the brittle in an airtight container and store in a cool, dry place. But really, this brittle is so divine it's unlikely you'll have anything left over to store. 

Happy munching and crunching, gals and pals!

Connect with Hunger & Haw Hai on Facebook, for all the latest posts, recipes, photos and more.

No comments:

Post a Comment

Blog Widget by LinkWithin