Bravetart Peanut Brittle

• porzioni: 24 servings
• tempo di preparazione: 15 minutes
• tempo totale: 1 hour 30 minutes

Ingredienti

175g (1¼ cups) unsalted dry roasted peanuts

3/4 tsp baking soda

¼ tsp kosher salt

200g (1 cup) white sugar; do not substitute

150g (½ cup) light corn syrup; do not substitute

57g (¼ cup) unsalted butter

¼ cup water

2 tsp vanilla extract

Istruzioni

Prep the baking sheet: Spray a rimmed baking sheet with cooking oil and place on heatproof trivet or oven mitts.

Melt the sugar, corn syrup, and butter: Place the sugar, corn syrup, butter, and water in a medium saucepan at least 3 quarts in size (in order to accommodate the boiling mixture after adding the baking soda).

Attach a candy thermometer to the side (if using). Turn the heat on high and gently stir with a wooden spoon or heatproof spatula until the butter has melted and the sugar has dissolved.

If for some reason the sugar doesn’t all dissolve and you see undissolved crystals stuck to the sides of the pan, just brush them down with a wet pastry brush. (This may not happen to you, so don’t fret if you don’t have a pastry brush. Just carry on; the brittle will be fabulous.)

Boil the caramel: Once the sugar has dissolved, remove spoon or spatula and reduce heat to medium-high (or medium-low if you aren’t using a thermometer).

Cook, without stirring, for 8 to 12 minutes (or longer if at a lower temperature) until the mixture reaches the color of golden caramel (the color of an older penny), about 340°F.

(If you stir it after the water has boiled off, you could create graininess. If you are concerned about whether or not the caramel is cooking evenly, just swirl the pan a little bit to stir it. But don’t use a spoon or any utensil.)

Add the baking soda: When the caramel has reached the right color/temperature, remove from heat and remove thermometer (if using).

Stir in the vanilla, baking soda, and salt carefully. The caramel will boil and steam.

Stir in the peanuts, immediately pour onto the prepared baking sheet:

Spread the brittle evenly across the pan using a heatproof spatula.

Cool and store: Let the brittle cool for 1 hour at room temperature, and then break the brittle into 2-inch pieces with your hands or chop with a chef’s knife (I like using my hands; it’s more fun, and safer as you have more control over the pieces you’re breaking).

Note

This peanut brittle specifically uses corn syrup to keep it smooth and keep the sugar from crystallizing. The water added initially to the pot helps dissolve all the sugar to reduce this risk, while corn syrup interferes with crystals forming as well.

Do not substitute honey, molasses, or agave for the corn syrup: those other liquid sugars have impurities that will burn at the higher temperature of making caramel, leading to a bitter-tasting brittle.

The baking soda reacts with the caramel in its liquid state, aerating it and producing tiny pockets of air as it cools and solidifies. This results in a treat that is, well, brittle in nature

You can also dip the cooled and broken brittle into melted chocolate if you like!

Store the peanut brittle in a zip-top bag or an airtight container. Humidity and moisture are its enemies, so keep it as airtight as possible. You can also layer the brittle between parchment or wax paper so it doesn’t stick together.

Nutrizione

• Dimensione della Porzione: 20 to 24 pieces, dependi
• Calorie: 111 kcal
• Grassi Totali: 6 g
• Grassi Saturi: 2 g
• Grassi Insaturi: 3 g
• Grassi Trans: 0 g
• Colesterolo: 5 mg
• Sodio: 57 mg
• Carboidrati Totali: 15 g
• Fibra Alimentare: 1 g
• Zuccheri Totali: 14 g
• Proteine: 2 g