Which of your grandparents’ snacks did you usually associate with a bedtime story? Were you informed that she was no longer able to eat peanut brittle and that she had instead given you a sweet that tasted similar to peanut brittle along with some cash? Peanut brittle prepared at home is a popular addition to hiking and camping food bags. The comically sticky dessert is easy to whip up and perfect for filling cookie tins as Holiday gifts.
HOMEMADE PEANUT BRITTLE TIPS
You’ll be preparing your own sweet syrup, which will harden and make it easier to pack and split your brittle into pieces. It’s a lot like cooking caramel; it’s quite hot, and you definitely don’t want any of it on you. If you’d want to add a unique savoury flavour to your snack, try infusing the syrup with herbs like rosemary or thyme. It’s perfect as a present, but you can also use it to top ice cream or use it as a topping for baked goods during a bake sale.
This sweet and crunchy peanut butter brittle recipe is perfect for the holidays, whether served as a snack, added to dessert, or given as a gift.
HOMEMADE PEANUT BRITTLE RECIPE
Recipe by Jessica Alberts
Course: Dessert, Treats
Cuisine: Global
Difficulty: Easy
Prep time: 5 minutes
Cooking time: 25 minutes
INGREDIENTS
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1 cup white sugar
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1⁄2 cup syrup
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1⁄4 tsp salt
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1⁄4 cup water
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1 cup peanuts
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2 tbsp. butter, softened
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1 tsp bicarbonate soda
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oil for spatula
METHOD
- Grease a large cookie sheet or baking tray. Set aside.
- In a large saucepan add sugar, syrup, salt, and water. Cook over medium heat, stirring frequently for 8-12 minutes or until sugar is dissolved and mixture comes to a full boil.
- Add butter; continue cooking, stirring occasionally for 15 minutes or until a small amount of the mixture dropped into ice water forms a hard ball.
- Stir-in peanuts. Remove from heat and add bicarbonate of soda.
- Immediately, pour the mixture on to greased baking tray and using the oiled spatula, spread into a rectangle shape.
- Allow to cool. Once cool, break into pieces and enjoy!
»HOMEMADE PEANUT BRITTLE RECIPE«