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Prep 15 mins
Cook 15 mins
I decided to try this recipe and see how it compares to others. I can't eat too much peanut brittle at one time, so I decided to halve the recipe.
- Lightly toast peanuts in a small pan to bring out their flavor.
- Mix the peanuts with cinnamon and cayenne pepper by tossing a couple times in the medium bowl.
- A bit of spiciness in sweets helps to heighten the flavors and punch of the other spices (like the cinnamon in this case).
- This is a "trick" well known to chocolatiers and made famous by the movie Chocolat.
- Over on the stove, combine the water and sugar in a saucepan.
- I used a nonstick saucepan, but if you're using a traditional pan, then you'll want to rub the interior surface of the pan down with vegetable oil.
- Over medium-high heat, dissolve the sugar into the water and brought it to a boil.
- While the syrup was coming to a boil, prepare cookie sheet, non-stick or use parchment paper.
- When the sugar turns a light amber color (if you're using a candy thermometer, look for 350 degrees, you're ready to introduce the peanuts.
- Working quickly, use a wooden spoon to mix in the peanuts and spices.
- It's important to work fast (and sure) from this point on because the syrup is rapidly cooling.
- While you are stirring, the syrup will foam up, but the high sides of your saucepan will save you from a mess.
- After the peanuts have been stirred in, pour the syrup parchment paper.
- Syrup will flow out from the peanuts, so just use a wooden spoon to fold the excess sugar back onto the peanuts.
- As it thickens it won't flow anymore.
- At the same time, use the back of wooden spoon to press the peanuts down flat so you only have a single layer.
- After the brittle cooled (about thirty minutes), wrap it in plastic wrap and broke it into 1 1/2 to 2 inch pieces with hands.
- Placed them in a air tight container.
This was quite good, and looked very authentic. I used 1 cup of peanuts as I like more. The cayenne pepper was a little too strong though- next time I will make it wit only 1/8 tsp. Also, the sugar took a long time to change colour! But it did eventually and it looked great in gift bags.