PEANUT BRITTLE

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Peanut Brittle image

Provided by Kris Hoogerhyde

Categories     Candy     Dessert     Peanut     Edible Gift     Candy Thermometer     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 3 cups of 1- to 2-inch pieces

Number Of Ingredients 10

Nonstick cooking spray (optional)
1 cup sugar
1/2 cup water
1/2 cup tapioca syrup or corn syrup
1/4 teaspoon kosher salt
1 1/2 cups raw shelled peanuts, papery skins removed if necessary
1/8 teaspoon baking soda
1 1/2 teaspoons unsalted butter
Special Equipment:
A candy thermometer

Steps:

  • 1. Line a large rimmed baking sheet with parchment paper or a nonstick mat, or spray with nonstick spray. Set aside.
  • 2. Combine the sugar, water, tapioca syrup, and salt in a small, heavy nonreactive saucepan and attach a candy thermometer. Put the pan over medium heat and cook without stirring until the mixture reaches 280°F, also known as the "soft crack" stage, 20 to 25 minutes.
  • TIP : Don't walk away from the pan, especially once it reaches around 250°F, when the mixture becomes more likely to burn.
  • 3. Remove the thermometer. Stir in the peanuts and continue to stir frequently as the peanuts toast and the syrup browns. When the peanuts are toasted and a golden color and the syrup is a mahogany brown (about 5 minutes longer), remove from the heat. Carefully stir in the baking soda and, once the mixture is blended, stir in the butter.
  • 4. Pour onto the prepared baking sheet and use a heatproof spatula to spread the peanuts in a single even layer about 1/4 inch thick. (Work quickly before the brittle hardens, but be careful-it's extremely hot!)
  • 5. Let cool to room temperature, about 1 hour. If the top of the brittle looks or feels a little greasy, just blot it with a paper towel. Once cool, break into chunks or chop into 1/8- to 1/4-inch pieces and store in an airtight container.

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