Peanut Brittle
Chef Mike Moses
Hi! Hello and welcome to my kitchen. The last two years we’ve been cooped up in the house have flown by. This summer, hopefully, will be a little different, with no new surprises. “Cook Better, Eat Healthier, and Shop Smarter” is one of my mantras. Today, we’re going to deviate from that by making peanut brittle, one of my favourite treats. Peanut brittle is so easy to make, making it my go-to treat for the holidays, as well as when I’m in the middle of a project and need a snack. I use an induction burner to avoid burning the sugar. I hope so, and I use a real candy thermometer. Other thermometers may not be properly calibrated. This one is, and I’m looking for 300°F. There is so much sugar, but it’s what gives the brittle its unique taste.
We will need the following ingredients for the recipe:
Peanut Tip: I like to use big Virginia peanuts. And I like the big ones because when I eat peanut brittle, I like to get a big piece of peanut, it gives a good crunch!
1. First, you will be heating your sugar, corn syrup, and water. You want the temperature to reach 300°F (150°C). You don’t need to add any of the peanuts yet, because you are going to liquefy it and start cooking. For now, add salt.
Peanuts cooked too early will burn, and burnt peanuts are unpleasant.
2. Once everything is on the induction stove, wait. Don’t put the thermometer in just yet. Wait until it’s a liquid. It’s very quick. We’re just melting the sugar, corn syrup, and salts. Making your own peanut brittle will take less than an hour. Temperatures and other factors must be handled with extreme caution. Keep on stirring to avoid any sugar burn, and until the liquid is translucent.
3. Now with your thermometer in place, begin monitoring the temperatures. Sugar should be boiling when you put in your candy thermometer. When the sugar and water are gone, add the two cups of peanuts. Keep stirring until the temperature reaches 300 degrees.
This recipe makes nearly twice as much peanut brittle. In my opinion, a single batch makes enough peanut butter and brittle. One thing to watch is the temperature. Peanuts will burn if heated above 300°F. Your brittle will become dark and sour.
4. Then mix in the baking soda and butter at the end. Then you can add your peanuts. If you get a brown peanut, don’t worry.
That’s why I like induction; it doesn’t go over 300 degrees or at least tries. I’ll turn it off at 300 degrees and get my thermometer.
5. So I stir in the baking soda, and it’s now frothy. It’s cold. It’s critical that the butter is completely melted. When you pour your peanut brittle onto the parchment paper you want to make sure that you spread it to the thickness you would like. . You can also add any extra peanuts on the parchment paper during the time.
To clean it up, just run it under hot water, or put it in hot water and dissolve it.
6. After about 8-9 minutes, your peanut brittle should be cooled. Wipe it down to avoid greasy fingers or anything else. Then you have to break it. It’ll shatter into chunks, revealing peanut-covered pieces. Yum!
I hope you enjoy this recipe as much as I do, and till next time, “Cook Better, Eat Healthier, and Shop Wisely”
Cook this recipe with me!
Twitter | Instagram | Facebook | Blog
Repurposed by MUNCH
