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Best Peanut Brittle
Wednesday, 11 July 2012 | posted by Simply bakes

See the word 'best' up there? 
Yeap, i am not kidding. 

I have always wanted to make peanut brittle, seeing how glossy, crisp and peanutty they look. I could imagine the crunch when you bite into it and the melt in your mouth buttery caramel and nuts blend together perfectly. I was scared though, that once wrong step could turn the peanut brittle into a disaster. I absolutely could not stand the thought of having the kind of peanut brittle that could chip off your tooth with a sharp pain, infused with burnt caramel flavour or those that are so sticky and soft, they stick to your teeth when you eat them. 

caramel at amber-hue

However, after making this perfect recipe, i have to say it is quite forgiving. I did not have a candy thermometer but still managed to eyeball it till the caramel was at the hard crack stage and then adding the peanut in. The trick of peanut brittle is to have ALL the ingredients ready at hand before you start melting the sugar. You have to work very fast so that the peanut brittle will not harden up before you can spread it out on the silicone sheet. 

The best thing about this recipe is definitely the sea salt. It just adds the saltiness to this sweet dessert and really compliments the ever so slightly burnt caramel. I was really shocked by how great this tasted because firstly, it was so crisp, it snaps in your mouth when you bite into it. Then, the buttery peanutty thing just melts in your mouth along with all those little bits of peanut and sea salt. This was really addictive, and i couldnt stop just after one. hehehe. TRY THEM.

Recipe adapted and modified from smitten kitchen:

  • Ingredients:
Vegetable-oil spray or 1 teaspoon butter, for lining the tray (I used silicone mat so there was no need to butter the tray Very useful!!!)
1 cups sugar
half stick (60g) salted or unsalted butter
1/6 cup honey ( I used Australian raw honey)
1/4 teaspoon baking soda
1 teaspoon coarse or flaky sea salt (use less if you’re using salted butter)
1 cups of roasted, salted nuts. ( I used chopped peanuts)

  • Method:
Line a 12×16x1/2-inch sheet baking pan with parchment paper and 
lightly coat it with vegetable spray or butter.
Put the sugar, butter, honey, and 1/4 cup plus 1 tablespoons water to a large saucepan, and stir together until all the sugar is wet. Cook over high medium-high, but watch it carefully as it will foam up quite a bit and you might need to dial back the heat to medium until it begins to thicken.
Once the mixture turns a medium golden (takes at about 5-6 minutes) immediately remove from the heat, and carefully whisk in the baking soda followed by the salt (taking care, as the caramel will rise in the pan and bubble some more). Switch to a wooden or metal spoon, and fold in the nuts.
Quickly pour the mixture onto the sheet pan, and spread it out over the pan using the back of the spoon before it starts to harden. Alternately, you can slide the parchment paper out of the baking pan and onto a counter, cover it with another sheet, and use a rolling pin, pressing down hard, to roll it out as flat and thin as you would like.
At this point you can either let it cool completely (pulling off the top sheet of parchment, if you use the rolling pin technique) and break it into bite-size pieces with the back of a knife or other blunt object or, while it is still fairly hot and pliable, cut it into a shape of your choice (I went for long, thinnish strips) and let the pieces cool, separated on parchment paper.
The brittle can be stored at room temperature, in an airtight container, for up to two weeks. I like to separate the pieces between layers of parchment or waxed paper, as a little humidity can cause them to stick together.

With Love, Simply Bakes

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I am a 16 year old living in Singapore. This blog is to document my entire baking endeavor and to share with you guys out there recipes and my baking experience. Feel free to ask me any questions, just click 'comment' below each post. Looking forward to the holidays!

Love, SimplyBakes

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