Makes about 3 cups of 1-to 2-inch pieces Peanut brittle is truly an indispensable ingredient for us at Bi-Rite Creamery. We break it into large pieces and sell it as a candy around the holidays, but we also chop it finely and use it year-round in ice cream and buttercream frostings. It can be used to add a little extra sweetness and crunch to just about any baking recipe. It is important to use raw peanuts in this recipe; toasted nuts will overcook during the candy making process.
SPECIAL EQUIPMENT: Candy thermometer. COOLING TIME: 1 hour
SHELF LIFE: Up to 2 weeks. YIELD:About 3cups of 1-2-inch pieces
INGREDIENTS:
- Nonstick cooking spray (optional)
- 1 cup sugar
- ½ cup water
- ½ cup tapioca syrup or corn syrup
- ¼ teaspoon kosher salt
- 1½ cups raw shelled peanuts, papery skins removed if necessary
- ⅛ teaspoon baking soda
- 1½ teaspoons unsalted butter
INSTRUCTIONS:
- Line a large rimmed baking sheet with parchment paper or a nonstick mat, or spray with nonstick spray. Set aside.
- Combine the sugar, water, tapioca syrup, and salt in a small, heavy nonreactive saucepan and attach a candy thermometer. Put the pan over medium heat and cook without stirring until the mixture reaches 280°F, also known as the “soft crack” stage, 20 to 25 minutes. TIP: Don’t walk away from the pan, especially once it reaches around 250°F, when the mixture becomes more likely to burn.
- Remove the thermometer. Stir in the peanuts and continue to stir frequently as the peanuts toast and the syrup browns. When the peanuts are toasted and a golden color and the syrup is a mahogany brown (about 5 minutes longer), remove from the heat. Carefully stir in the baking soda and, once the mixture is blended, stir in the butter.
- Pour onto the prepared baking sheet and use a heatproof spatula to spread the peanuts in a single even layer about ¼ inch thick. (Work quickly before the brittle hardens, but be careful—it’s extremely hot!)
- Let cool to room temperature, about 1 hour. If the top of the brittle looks or feels a little greasy, just blot it with a paper towel. Once cool, break into chunks or chop into ⅛-to ¼-inch pieces and store in an airtight container.
Make it Your Own:
- Any kind of nut would work in this recipe, but it is important to use untoasted nuts. If you were to start with already-toasted nuts, they would likely burn in the process.
NOTE:
- Timing is essential in candy recipes, so make sure to read the entire recipe, measure all ingredients, and set up necessary equipment before cooking.
