pb2 Peanut Brittle

• porce: 9" x 13" x ¼"
• aktivní čas: 45 minutes
• celkový čas: 1½ hours

Ingredience

Sugar base:

100 g Granulated white sugar

75 g Light corn syrup

30 g Water

1 g Fine salt (omit if peanuts are salted)

Second batch:

14 g Unsalted butter (room temperature)

40 g Crushed roasted peanuts

5 g Vanilla extract (approx. 1 tsp)

Foaming agent mix-ins:

20 g PB2 Pure Peanut Powder

5 g Baking soda (approx. ½ tsp)

Pokyny

Prep your workstation:

• Line a 9" x 13" baking sheet or silicone mat with parchment paper.

• Place butter together with the crushed peanuts.

• Keep vanilla in a separate bowl.

• Sift your PB2 powder and baking soda into a small bowl to remove lumps.

Boil the sugar base to hard-crack stage: In a small, heavy-bottomed saucepan, combine the sugar, light corn syrup, water, and salt. Cook over medium heat, stirring constantly until the sugar dissolves.

Cook to 149°C (300°F): Clip a candy thermometer to the side of the pan. Stop stirring and let the syrup boil until it hits exactly 149°C. It will be a light golden amber.

The moment your thermometer hits 149°C, pull the pan completely off the heat and work as fast as you can.

Add butter and peanuts, then vanilla: Drop the butter and peanuts in first and give it one quick stir to melt the butter and stop the sugar from cooking further. Stir in the vanilla.

Add pb2 powder + baking soda: Immediately sprinkle the mixed powders across the top and stir!

Stir vigorously: Stir rapidly in a tight figure-8 motion--scraping the bottom and sides of the pan continuously--for about 5 to 10 seconds until the powder disappears and the whole mixture turns into a light, puffy, foaming peanut cloud.

Stop stirring as soon as the mixture is uniformly puffy and pale tan: over-stirring will pop all the bubbles you just created.

Pour and spread thin: Immediately pour the mixture onto your prepared sheet. Use a greased spatula to flatten and stretch it as thin as possible before it cools.

Score some break lines (for small even pieces): After about 3 to 5 minutes, it will cooler, pliable, and feel like stiff leather. Take a large, heavy chef's knife or a metal bench scraper. Lightly grease the blade with a tiny bit of oil or butter. Press the blade straight down (halfway through the thickness) into the warm candy to create a grid pattern of shallow lines (aim for a 6 mm to 8 mm grid). If desired, strain through a colander to separate the dust for a different use.

Cool and snap: Let it rest at room temperature for 30 minutes until perfectly hard and glassy, then snap into pieces.

Poznámky

Recipe developed with Gemini help