Friday, October 16, 2009

Peanut Brittle

Photo by Emily Hale

When we realized we accidentally bought UNSALTED roasted peanuts, we were disgusted and disappointed. Then Jon said, can't you make peanut brittle with those? YES! But my candy thermometer was broken. So I tried it without a thermometer and it ended up burning. Cleaning burned sugar is fun. After getting a new candy thermometer I tried this recipe again. It was delicious. It's got the right crunchiness without being too hard to bite, and the butter gives a rich toffee flavor.

Peanut Brittle

1 C sugar
1/2 C corn syrup
1/4 tsp salt
1/4 C water
1 C unsalted, dry roasted peanuts
2 Tb butter
1 tsp baking soda

Get all the ingredients measured and ready before you start. Have a greased cookie sheet or Silpat ready.
In a heavy saucepan (with candy thermometer in place), cook sugar, corn syrup, salt and water over medium heat, stirring occasionally until mixture reaches 300 degrees. Immediately remove from heat and stir in peanuts, butter, and baking soda. Pour onto prepared surface and spread out with forks or wooden spoon. Let cool (quick cool in freezer or fridge works well). Break into pieces.

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