Thursday, December 16, 2010
13. Soft Peanut Brittle
I bought some peanut brittle from a road side fresh market stand. I asked the clerk did he like the brittle; was it good? He responded, and I quote, “Yes.” Based on the gushing recommendation, I purchased an overpriced small bag of brittle. Upon tasting the brittle I was disappointed. It was good, but there were hardly any peanuts.
I mean if I was measuring, there was a good 1 inch of more of space from one peanut to the next. I mean come on; it is peanuts, one of the cheapest legumes! If I wanted to eat hard caramelized sugar, I would have bought such, but I didn’t; I bought PEANUT brittle.
1 cup Creamy Peanut Butter
3/4 cup Sugar
1/2 cup Light Corn Syrup
1/4 cup Honey (or just use all corn syrup, total 3/4 cup)
1/8 cup Water
1 TBS Butter
1 heaping cup Peanuts, salted
1/2 tsp Baking Soda
1 tsp Water
1/2 tsp Vanilla
1. Prepare cookie sheet with parchment paper.
2. Combine sugar, syrup, honey, and 1/8 cup of water in a sauce pan.
3. Cook over high heat until the temperature reads 275 degrees.
4. Lower heat to medium and stir in butter.
5. When temperature reaches about 290 degrees stir in peanuts.
6. Meanwhile, melt peanut butter in microwave.
7. When mixture reaches 300 degrees pull it off the heat.
8. Dissolve baking soda in 1 tsp water and stir, along with vanilla, into mixture.
9. Fold warm peanut butter into the mixture. Work quickly.
10. Pour out onto parchment paper. Take another piece of parchment paper and place it over the top of the brittle. Covering your hands with a pot holder, press the brittle down. Press as thin as possible.
11. Let cool completely before breaking it into smaller pieces.