Pretty Easy Peanut Brittle

August 23, 2011 at 4:50 pm Leave a comment

No corn syrup, no thermometer

1 tablespoon butter
1 1/2 cups sugar
3 tablespoons water
1 cup dry roasted and salted peanuts
1 teaspoon baking soda

Grease a baking sheet or lined with a Silpat pad

Add sugar and water to a heavy-bottomed saucepan and turn the heat to medium

Don’t stir, just let the sugar dissolve into the water and come to a rolling boil
once it turns the appropriate shade of light brown, remove from heat

Off heat, carefully stir in butter
stir in baking soda
stir in peanuts

Pour the mixture onto the greased pan and spread out
cool for about thirty minutes, then break into pieces
store in a covered container for up to two weeks

Update: This recipe failed on me today, with the attempt to caramelize the sugar just crystalized into a lumpy mess. I’ve never had that happen before, so I was more than a little puzzled. A few recipes suggested adding a little bit of corn syrup to keep the sugar from crystalizing, I didn’t have any on hand, so I just started with more water. I added a full 1/4 cup or 4 ounces and it seems to have done the trick. Good luck.

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Entry filed under: Desserts, For One or Two. Tags: .

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