Thin and Delicate Peanut Brittle

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Trialed by Paul England at Sugar Savvy, this recipe orginated from page 204 of the The Sweet Life: Desserts from Chanterelle by Kate Zuckerman

Ingredients:

  • 1 cup sugar
  • 1/3 cup water
  • 1/8 tsp. cream of tartar
  • 1/2 cup ground peanuts
  • 1/4 tsp. finely ground sea salt

Directions:

Preheat the oven to 350ー F and prepare a 11″x17″ baking pan with parchment, nonstick baking pad, or aluminum foil.

In a small, heavy-bottomed pan combine the water, sugar, and cream of tartar and heat over high heat. When the mixture begins a rolling boil, reduce the heat to about medium-high. Once the color changes to a golden brown caramel color, remove from the heat and pour into the prepared pan to cool.

Once the caramel has cooled, break it up into small pieces. Use a food processor or coffee grinder to grind the caramel into a fine table sugarlike consistency. Combine this with the ground peanuts.

Prepare your baking pan again. Pour this mixture into the prepared pan and spread very thin (1/8 inch thick). Bake the candy for about 4-6 minutes, until it melts and bubbles. Remove from the oven and evenly sprinkle the salt over the candy. Let cool and break into pieces to serve.

This will keep for up to 2 weeks in a sealed container in a cool, dry place. Humidity will rob this brittle of its crunch.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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