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Author Notes: I invited Joelle for a chinese dumpling dinner, telling her she was in charge of dessert. She arrived with bottles of wines and a beautiful japanese box, which unwraps to be scrumptious peanut brittles. Not really a dessert fan, I couldn't stop reaching for these crunchy, chewy nutty bits and had to beg her to give me the recipe. Though I never use corn syrup in any of my cooking, this will be the only time I'll give in to this addiction. - FrancesRenHuang
Makes 12-16 2 inch pieces
- 1 1/2 cups fresh unsalted nuts (almonds or peanuts), lightly toasted if time permits
- 1 cup cane sugar
- 1/2 cup corn syrup
- 1 teaspoon vanilla (or substitute with 1/2 tsp cayenne pepper)
- 2 tablespoons unsalted butter
- 1 teaspoon baking soda
- sea salt for garnishing
- Butter a pan to spread the brittle on.
- Place nuts, sugar, syrup, in bowl and heavy sauce pan over low-medium heat; place a candy thermometer and wait until the mixture is up to 300 F, about 5 minutes. *The mixture will turn from sugar to liquid, and then to bubbly thick liquid.
- Quickly remove from stove and add butter, vanilla (or cayenne pepper), baking soda.
- Pour onto baking sheet. Garnish with sea salt and let it cool; break into pieces and store in airtight container. Enjoy!
- *If you don't have a candy thermometer: place nuts, sugar and corn syrup in a microwave safe bowl. Cook on high for 4 minutes; stir and cook 4 more minutes. Add butter, vanilla (or cayenne pepper) and cook on high for 2 more minutes. Add baking soda and stir until color changes.
- This recipe was entered in the contest for Your Best Holiday Confection