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
12-16 2 inch pieces
1 1/2 cups
fresh unsalted nuts (almonds or peanuts), lightly toasted if time permits
vanilla (or substitute with 1/2 tsp cayenne pepper)
sea salt for garnishing
In This Recipe
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.