I could not let Christmas go by without making a little peanut brittle for all of those not chocolate people. This is a really cheap candy. For the price of two cups of sugar, a little karo, and two cups of peanuts, and a lot of courage you have an excellent candy.
I went searching for the recipe that I found last year, but the problem was I had several. I picked the one that I thought was the correct one Brown Eyed Baker. She said she adapted it from Everyday Food. I started with the mise en place. Brittle is nothing to fool around with. When it comes together you had better be ready, or all of your work will be in vain. There will be no time to locate the sheet pan or parchment, or anything else you might have forgot. I located all of my gear and ingredients. You really need a heavy bottomed pan. You are dealing with molten lava and it just requires it. I remember after making it last year she said it is really unnecessary to use a thermometer – this part is true. When it turns to a carmel color your there. The problem was the recipe calls for a cup of water with 2 cups of sugar, and half cup of karo. I remember that I have been warned not to stir or you will get crystals – so don’t stir, just swirl carefully because it is lava people. What I did not remember is that cup of water seemed like too much water. I thought oh no, I chose the wrong recipe, or this is a horrible recipe misprint. I hate when that happens. I do hate it when I waste ingredients, and I don’t sleep well when I have disasters. I don’t mind if it is not as good as it was in my head. I’ll make notes and try again, but I think I have been at this too long to make such a newbie mistake. Then I remembered Julia Child say you must have courage so I continued on thinking it has to condense eventually and then I calmed down and then I remembered Jacques Pepin say you should watch and see those large bubbles on the side get smaller that is your clue that you are almost there. Soon you will see carmelization starting. And do you know what? That Jacques Pepin knows what he is talking about. Sorry, I just gave you a peak of all that stuff rattling around in my head. Pay no attention to all that, but do what Julia Child said and be brave, and listen to Jacques and watch for those bubbles, and you will have wonderful peanut brittle.
So thank you Miss Brown Eyes, and Martha for Everyday. Thank you Julia for encouraging me to have courage. And thank you Jacques for all that you told me and I thought I had forgotten.
Homemade Peanut Brittle
Yield: About 1½ pounds
Cook Time: 25 minutes | Set Time: 15 minutes
Nonstick cooking spray
2 cups granulated sugar
1 cup water
½ cup light corn syrup
½ teaspoon coarse salt
2 tablespoons unsalted butter
½ teaspoon baking soda
3 cups salted dry-roasted peanuts (about 1 pound)
1. Line a rimmed baking sheet with parchment paper and lightly coat with cooking spray; set aside.
2. In a medium saucepan, combine sugar, water, corn syrup and salt. Bring to a rapid simmer over medium-high and cook until deep golden, about 20 to 25 minutes. Remove pan from heat. Stir in butter, baking soda, and peanuts (mixture will foam). Stir until mixture is no longer bubbling and caramel is smooth, 1 minute.
3. Transfer to the prepared baking sheet and spread with a lightly greased spatula. Let cool until firm, 15 minutes. Break into pieces. The brittle can be stored in an airtight container at room temperature for up to 3 weeks.
(Recipe adapted from Everyday Food)
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