This recipe was originally shared with us by Paul England at Sugar Savvy. He discovered this thin and delicate peanut brittle recipe in The Sweet Life: Desserts from Chanterelle by Kate Zuckerman.
Special Diet Notes: Thin & Delicate Peanut Brittle
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, tree nut-free, soy-free, vegan, and vegetarian.
- 1 cup sugar
- ⅓ cup water
- ⅛ teaspoon cream of tartar
- ½ cup ground peanuts (or halved, if preferred)
- ¼ teaspoon fine sea salt
- Preheat the oven to 350°F and line an 11x17-inch baking sheet with high sides or jelly roll pan with parchment paper or aluminum foil.
- In a small, heavy-bottomed pan combine the water, sugar, and cream of tartar and place the pan over high heat. When the mixture comes to a rolling boil, reduce the heat to medium-high. Once the color changes to a golden brown caramel color, remove the pan from the heat and pour it onto your prepared baking sheet 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 sugar-like consistency. Combine this with the ground peanuts.
- Line your baking sheet with fresh parchment paper or aluminum foil. Pour the mixture into your prepared pan and spread very thin (1/8-inch thick).
- Bake the candy for about 4 to 6 minutes, or until it melts and bubbles. Remove the pan from the oven and evenly sprinkle the salt over the candy. Let it cool completely 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.