Peanut Brittle

I’m certain you are wondering why I’m making another post about a winter treat in the middle of summer, but I promise you there is a good reason. Remember how I mentioned in my previous post that I got my hands on some molasses? Well, at the same moment, I got hold of some corn syrup, another item that is very difficult to find in the Netherlands, and of course that was going to be the next ingredient I was going to try out.

I went and looked online for several recipes, and the peanut brittle recipe that I found was the one Maarten (my husband) agreed I should make.

So, here I am, writing about a winter thing in Summer. I promise you next time, I’ll have something barbecue-themed to make up for this post, ok?

But before I drift off too far, let’s go back to the recipe at hand. Thhe recipe I used is one I found on allrecipes.com . It was written bij Amanda and is called “Mom’s Best Peanut Brittle” and if you click the name it will bring you to the original recipe.

As I promised last time, I’m going to put the ingredients in grams and mls as well as cups and teaspoons, so that anyone can make this.

Ingredients

  • 1 cup (201 grams) white sugar
  • 1/2 cup (170 grams) light corn syrup
  • 1/4 teaspoon (1,25 grams) salt
  • 1/4 cup (59 ml) water
  • 1 cup (125 grams) peanuts
  • 2 tablespoons (28 grams) butter, softened
  • 1 teaspoon (5 grams) baking soda

Directions

“This is a wonderful peanut brittle that is easy to make and wows everyone! Have all the ingredients for this recipe measured out and ready. This recipe requires that you react quickly. You do not have time to measure ingredients in between steps.”

  1. Grease a large cookie sheet. Set aside.
  2. In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
  3. Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14×12 inches; cool. Snap candy into pieces.

I did exactly what the recipe said and I’m glad I did, because the results were fantastic. The smells wafting from the pan were so delicious I wanted to sweep my finger through the boiling sugary peanutty mixture and lick it. Of course I didn’t do that, I’m not a complete novice and I know that boiling sugar is not a good thing on fingers, but I sure enjoyed the scents.

IMG_4121

The end result was something I’ll never forget: wonderfully crunchy, sweet but not overly so, and living up to its name. I had great fun breaking the slab into smaller pieces and couldn’t stop eating the smaller bits (and some of the larger ones too).

Maarten also loved it, although he mentioned he would like to see more peanuts the next time I make this (and yes, there is absolutely going to be a next time!). I’ll probably listen to his advice, even though it was already a great result. Don’t believe me? Take a look at these pictures below and see for yourself:

Oh, and one top tip for you: whatever you do, do NOT put the brittle on tissue paper or napkins like I did. As wonderful as the brittle looks on top of napkins, it will stick and you’ll have a horrible time taking it off. Don’t try that at home, kids!

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