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Peanut Brittle: Sweet and Savory

Posted By Chris On February 10, 2008 @ 4:55 pm In Desserts,Indian | 6 Comments

When I came across this recipe for “Indian Spiced Peanut Brittle” on 28 Cooks, I knew it would be a fun treat to try making for our recent housewarming party. I’d never made peanut brittle before, and assumed that it would be a pretty time-consuming affair involving standing over a hot stove with a thermometer, waiting for the perfect time to pour, stir, etc. Well, with the exception of remembering to keep an eye on the bowl, it’s pretty much a no-brainer in the microwave — yes, the microwave! Not only that, it was a fantastic way to use up the light corn syrup and peanuts that we had in the pantry.

Once we saw how easy the first recipe was, we made a second batch using some leftover white chocolate. Both were delicious and a big hit at the party.

Chris says:

Oh my god, these spices in here rule. I love the savory along with the sweet.

Matt says:

Mmmmmm… I love the way those spices sneak up on you. Very good.

Lisa says:

Ooh, next time for the white chocolate I want to try lining the parchment with the chocolate and then then pouring the peanut mixture over the top instead of mixing it in.

Chris says:

That sounds cool, you’d have whole bits of chocolate in there.

Amy says:

I think you guys just figured out what to give people for Christmas presents next year!

Chris says:

Genius!

Peanut Brittle
————–
1 cup granulated sugar
1/2 c light corn syrup
1/8 tsp kosher salt
1 cup dry-roasted unsalted peanuts
1/2 tbsp butter
1 tsp baking soda
1 tsp vanilla extract

For the Sweet White Chocolate Peanut Brittle:
———————————————
1/2 White Chocolate candy bar, broken into pieces

For the Savory “Indian Spiced” Peanut Brittle:
———————————————-
1/4 tsp coriander seeds
1/4 tsp fennel seeds
1/4 tsp mustard seeds
1/4 tsp whole white peppercorns
1/8 tsp cumin seeds

Use a mortar and pestle to crush the spices together.

1. Combine the sugar, corn syrup, salt, and peanuts in a microwave-safe dish. Heat on high for four minutes, stir well, and return to the microwave for an additional 2-4 minutes until it just starts to slightly darken, making sure it doesn’t burn.
2. Remove from the microwave, add the butter and stir well. If making the sweet peanut brittle, add the chocolate and stir well.
3. Return to the microwave for an additional 1-2 minutes.
4. Remove from the microwave and add the baking soda and vanilla, stirring well. If making the savory peanut brittle, add the crushed spices and stir well.
5. Spread on the parchment-lined baking sheet and let cool. When set, break into pieces and store in an airtight container.

Notes:
On microwaving: Microwave times vary based on the power of your oven, so watch that bowl. If it starts to brown darkly and smoke, your brittle may be toast, and not the edible kind!
On washing the bowl: After you pour out the contents of the bowl on the parchment paper, whatever’s left will quickly harden, and you may think you have an evening of hard scrubbing ahead of you. No worries, though, remember it’s basically just hardened sugar in that bowl, so just fill it with water, let it sit for a while, and when you return you should find that it has all dissolved.


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