Holiday Entertaining 2002

See Also
Desserts
  Peanut Brittle

The Chef
Karen Demasco of Craft and Craftbar

Servings
Makes about 2 dozen one-inch chunks

Ingredients
Vegetable-oil spray
2 cups sugar
4 ounces (1 stick) unsalted butter
1/3 cup light corn syrup
1/2 teaspoon baking soda
1 and 1/2 tablespoons salt
12 ounces dry-roasted salted peanuts (do not chop)

Cooking Instructions
Spray a 12-by-16-by-1/2-inch sheet pan lightly with vegetable oil. Add the sugar, butter, corn syrup, and 1/2 cup plus 2 tablespoons water to a large saucepan, and stir together until all the sugar is wet. Cook over high heat until the mixture turns a medium golden. 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). Switch to a wooden or metal spoon, and fold in the peanuts. 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. (It may not cover the whole pan.) Once the brittle is completely cool, break it into bite-size pieces with the back of a knife or other blunt object.






Photograph by Lisa Hubbard


 
 
   
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