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    Peanut Brittle

    I love making lots of different goodies for Christmas. I make gift baskets of goodies for friends each Christmas with 5 or 6 different goodies. I don’t usually stray much from my list. This year I decided to try a few new ones. Some were great and will take a place in the rotation – like this peanut brittle – and some were not worth the effort.

    In the midst of preparing for Christmas and starting my goodie basket insanity, we had a family crisis and everything that revolved around Christmas was put on a back burner. A few things were still able to come out of the kitchen, but alas, not enough for baskets of anything. So to all my pals waiting for goodies, you understand why we’re setting our sights on next year!

    This peanut brittle was surprisingly easy and really yummy. It came from the December ’09 issue of Everyday Food Magazine. Oh, staff of Everyday Food, you folks out did yourselves with this issue. Fantastic!

    This was one pot and one cookie sheet and no oven. Really, it doesn’t get much easier than that!

    • Non-Stick Cooking Spray
    • 2 C sugar
    • 1/2 C light corn syrup
    • 1/2 t coarse salt
    • 2 T unsalted butter
    • 1/2 baking soda
    • 3 C salted dry-roasted peanuts

    Lina a rimmed baking sheet with parchment and lightly coast with cooking spray.

    NOTE: I have a non-stick half-sheet pan. I skipped the parchment step (I have no idea why) and it was absolutely fine.

    To a medium saucepan, add sugar corn syrup, salt, and 1 cup of water. Over a medium-high flame, bring to a rapid simmer and cook until deep golden brown, about 20 minutes.

    NOTE: I wonder if Lyle’s Golden Syrup would work here as well? Perhaps an experiment for next Christmas.

    Remove from heat and stir in butter, baking soda and peanuts. Be careful the mixture will foam. Stir until mixture is no longer bubbling and caramel is smooth.

    NOTE: This really froths up! Make sure you use a deep pot!

    Transfer to a sheet and spread with a lightly greased spatula.

    NOTE: QUICKLY!!! Quickly! This starts to become difficult to pour and manipulate very quickly! Spray a spatula with non-stick spray and quickly spread it out.

    Let cool until firm, about 15 minutes. Break into pieces. Eat!

    You can store the brittle at room temperature in an air-tight container for 3 weeks.


    One Response

    1. Yummmmmm….this looks fabulous! I could dig a piece right this very minute!

      I also did not get much done this year…but so it goes.

      I hope your Christmas was wonderful!
      Gorgeous pics btw…

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