PEANUT BRITTLE

INGREDIENTS

• 1/4 cup (60 ml) water
• 1 cup (200 g) granulated sugar
• 1/2 cup (170 g) light corn syrup
• 1/8 teaspoon salt
• 1 cup (146 g) unsalted dry-roasted peanuts
• 1/2 tablespoon unsalted butter, cut into small pieces
• 1 teaspoon baking soda
• 1/2 teaspoon pure vanilla extract

INSTRUCTIONS

• Have all the ingredients measured and set out before you begin!
• Grease a large baking sheet with butter or nonstick spray. Set aside.
• In a medium-sized heavy bottom pot, stir together the water, sugar, corn syrup, and salt. Cook over medium heat until the mixture comes to a boil. 
• Boil without stirring for about 5 minutes until it reaches 238°F on a candy thermometer. 
• Add the peanuts and cook for 2 to 3 more minutes, stirring constantly, until it reaches 300°F on a candy thermometer. The mixture will be golden brown.
• Remove from heat and immediately stir in the butter, baking soda, and vanilla. 
• Immediately pour the mixture onto the prepared baking sheet. Spread it with the back of a wooden spoon until it’s the desired thickness and even. 
• Let cool 10 minutes or until hardened. Break into pieces, using a large spoon. 
• Store in an airtight container or plastic freezer bag. The brittle will keep for up to 2 months stored in a dark, dry place that stays fairly cool. 

NOTES

• Refrain from storing the brittle in the refrigerator, next to the stove, or in direct sunlight. This will degrade the quality and shorten the shelf life.

Lokasi:

Berbagi :