← Back to Search Results
Peanut Brittle with Art and Soul

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This title isn’t a boast, but a name to denote provenance. It’s a recipe given to me, at my greedy request, by the cook-and-a-half, Art Smith. True, I’ve slightly simplified it, but only because I don’t have his deserved confidence, so I make my batch smaller, and leave out the difficult technical bits.

    But even so, what this makes is fabulous: you really have to steel yourself to give it away.

Yield: Makes approx. 10 oz.

Ingredients

  • 1 cup sugar
  • ¼ cup water
  • ½ cup light corn syrup
  • 1 cup salted peanuts
  • 1½ teaspoons vanilla extract
  • 1 tablespoon soft butter
  • 1¼ teaspoons baking soda

Directions

1. Get out a large sheet of parchment paper or aluminum foil, place on a cookie sheet, and butter or oil it. Sit it by the stove, waiting to receive the brittle once it’s ready to pour.

2. Put the sugar, water and syrup into a saucepan, bring to the boil gently, then turn up the heat and let it boil for 8-10 minutes, swirling (but not stirring) the pan a couple of times, until the syrup has turned gold in color. It will be smoking by then, so be warned!

3. Take the pan off the heat and, with a wooden spoon, stir in the nuts, followed by the vanilla, butter and baking soda. You will have a golden, frothy, hot and gooey mixture.

4. Pour this briskly onto the waiting parchment or foil, using your wooden spoon to coax and pull it to make a nut-studded sheet, puddle-shaped though it may be, rather than a heap.

5. Leave it to cool, then break into pieces and store in at airtight container or box; or bag up to give at once as presents. You’ll get about 1 pound in total, and it’s up to you how much you want to put in each bag, really. I find it easier to do several small batches like this, rather than multiplying quantities as I cook.

Notes

MAKE AHEAD TIP:

Make the brittle up to 1 week before eating or giving. Store in airtight bags or containers in a dry, non-humid environment. Once opened, eat within 7 to 10 days.


© 2008, 2009 Nigella Lawson
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 10 servings.

202kcal (10%)
13mg (1%)
0mg (0%)
10mcg RAE (0%)
82mg
19mg
3g
25g
1g
35g
3mg (1%)
171mg (7%)
2g (8%)
7g (10%)
1mg (3%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
american-masala American Masala
by Suvir Saran
raos-cookbook Rao's Cookbook
by Frank Pellegrino
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?