Dec 13

Classic Peanut Brittle Recipe

Prepare a timeless holiday classic everyone loves

(NC) An old-fashioned family favourite, this peanut brittle is bound to become a tradition in your household. This recipe makes homemade candy simple and delicious. Just be sure to watch the pot and keep organized, as brittle can go from perfect to burnt quickly.

Classic Peanut Brittle

Prep time: 5 minutes

Cook time: 10 minutes

Makes: 12 servings

Ingredients:

• 3/4 tsp (4 mL) baking soda

• 1/2 tsp (2 mL) water

• 1/2 tsp (2 mL) vanilla

• 3/4 cup (175 mL) granulated sugar

• 1/2 cup (125 mL) water

• 1/2 cup (125 mL) light corn syrup

• 2 cups (500 mL) peanuts

• 2 tbsp (30 mL) butter

Directions:

1. In a small bowl, stir baking soda with 1/2 tsp (2 mL) water and vanilla. Set aside.

2. In a medium saucepan stir sugar with 1/2 cup (125 mL) water and corn syrup. Set over medium heat, stirring occasionally until mixture turns a light golden colour and reaches 240°F (120°C) on a candy thermometer, about 7 minutes once boiling.

3. Stir in peanuts and butter. Continue cooking, stirring continuously until mixture turns a deeper golden colour and reaches 300°F (140°C) on a candy thermometer, about 2 to 4 minutes once boiling.

4. Remove from heat and immediately stir in baking soda mixture until light and foamy. Then quickly turn onto a lightly-buttered baking sheet, spreading as thinly as possible. Let stand until hardened, about 1 hour. Break into large pieces.

Variation: For a sweet and spicy version, stir 1 tsp (5 mL) of either Chinese 5 spice, hot or sweet smoked paprika, or garam masala into baking soda mixture.

Tip: If you don’t have a candy thermometer, you can use a small bowl of very cold water to test as you go. Before starting your peanut brittle, fill a small bowl with very cold water and add an ice cube. Refrigerate until ready to use. To test if temperature has reached 240°F (120°C), spoon about 1/2 tsp (2 mL) of brittle mixture into your bowl of cold water. Using your fingers, gather mixture. It should squish together to form a soft ball. If not, cook a bit longer while watching carefully, then test again. To test if temperature has reached 300°F (140°C), spoon about 1/2 tsp (2 mL) of brittle mixture into the ice water. It will crack into hard threads.

Find more recipes at www.peanutbureau.ca.

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