Now that it’s Christmastime, and I’m feeling a little bit better from morning sickness, I’ve started a bit of holiday baking. I love this recipe of Martha’s for peanut brittle (she has several!). I like the lift that the baking soda gives, and I really like that it uses salted and roasted peanuts, since those are the easiest to find. Peanut brittle is such an easy candy to make–as long as you have a candy thermometer–but don’t be discouraged if a batch doesn’t work out–it just happens that way from time to time. This recipe comes from the December 2010 issue of Everyday Food.
- Nonstick cooking spray
- 2 c. sugar
- 1/2 c. light corn syrup
- 1/2 t. coarse salt
- 2 T. unsalted butter
- 1/2 t. baking soda
- 3 c. salted dry-roasted peanuts (about 1 pound)
- Line a rimmed baking sheet with parchment and lightly coat with cooking spray (I usually use a silpat–it makes cleanup super easy). In a medium saucepan, combine sugar, corn syrup, salt, and 1 cup water. Bring to a rapid simmer over medium-high and cook until deep golden, about 20 minutes (295 degrees on a candy thermometer at sea level. One degree less for every 500 feet above sea level you’re cooking at). Remove pan from heat. Stir in butter, baking soda, and peanuts (mixture will foam). Stir until mixture is no longer bubbling and caramel is smooth, 1 minute. Transfer to sheet and spread with a lightly greased spatula. Let cool until firm, 15 minutes. Break into pieces.