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Makes
12-16 2 inch pieces
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. —FrancesRen
Ingredients
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1 1/2 cups
fresh unsalted nuts (almonds or peanuts), lightly toasted if time permits
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1 cup
cane sugar
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1/2 cup
corn syrup
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1 teaspoon
vanilla (or substitute with 1/2 tsp cayenne pepper)
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2 tablespoons
unsalted butter
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1 teaspoon
baking soda
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sea salt for garnishing
Directions
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Butter a pan to spread the brittle on.
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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.
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Quickly remove from stove and add butter, vanilla (or cayenne pepper), baking soda.
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Pour onto baking sheet. Garnish with sea salt and let it cool; break into pieces and store in airtight container. Enjoy!
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*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.
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