This rendition of peanut brittle is enriched with butter and a dash of vanilla. The butter and baking soda make it opaque instead of clear.
Recipe information
Yield
6 cups
Ingredients
Preparation
Step 1
Coat the back of a baking sheet with 2 tablespoons of the butter; set aside. In a 3-quart heavy-bottomed saucepan over high heat, cook the sugar, the water, and the corn syrup without stirring until it registers 300°F on a sugar thermometer (10 to 15 minutes). Brush down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
Step 2
Remove the saucepan from the heat and with a long-handled wooden spoon or heatproof spatula rapidly stir in 1 tablespoon of the butter, the baking soda, vanilla, and peanuts. Be careful; the mixture will bubble and foam. Immediately turn the mixture onto the buttered baking sheet and spread it out thin with the wooden spoon. Let the brittle cool for 5 minutes, then loosen it from the pan with a flexible-blade spatula. Butter your fingertips with the remaining 1 tablespoon butter and stretch the brittle as thin as possible. Let the brittle cool completely (about 30 minutes), then break it into pieces with your hands. In a tightly covered container, the brittle will keep for 1 week at room temperature.
VARIATIONS
Step 3
Substitute any toasted nuts for the peanuts.
Step 4
Coconut Brittle: Substitute 2 cups lightly toasted, flaked unsweetened coconut and 1/4 teaspoon salt for the peanuts.
Step 5
Coconut Cashew Brittle: Substitute 1 cup toasted, salted cashews and 1 cup lightly toasted, flaked or ribbon unsweetened coconut for the peanuts.
