← Back to Search Results
baking
Thin and Delicate Peanut Brittle

Photo by: Tina Rupp
Comments: 0
 

Recipe

This is one of the easiest recipes I make. It is also one of the most rewarding. Brittle stands alone as a great, simple, crunchy end to a meal. In the restaurant I prepare various nut brittles and use them in endless ways: as a crunchy topping for ice cream, as a cookie, as a garnish for caramel mousse. In a dessert, texture is as important as flavor. Nothing can replace the satisfaction one feels from a blend of crispy and creamy on the tongue. This recipe calls for peanuts, but you can easily substitute almonds, hazelnuts, or pistachios.

Ingredients

  • 1 cup sugar
  • 1/8 teaspoon cream of tartar
  • ½ cup finely ground peanuts
  • ¼ teaspoon finely ground sea salt

Special Tools and Pans:

  • 17 × 11-inch baking pan
  • Food processor or coffee grinder
  • Nonstick reusable silicone baking pad (optional)

Directions

Preheat the oven to 350°F. Line a 17 × 11-inch baking pan with parchment, aluminum foil, or a nonstick baking pad.

Cook the caramel (see the Note on cooking caramel successfully):

In a small, heavy-bottomed saucepan combine the sugar, 1/3 cup water, and the cream of tartar. Cover and cook over high heat until the syrup comes to a very rapid boil. Remove the cover and continue to cook on medium-high heat until the sugar has turned a golden brown caramel color. Pour the caramel onto the prepared baking pan and let cool.

Grind the caramel:

When the caramel is cool, break it into 1-inch pieces. Place the pieces in a food processor or coffee grinder and grind to the consistency of granular sugar. Stir in the ground nuts.

Bake and shape the brittle:

Reline your baking sheet with parchment paper, aluminum foil, or a nonstick baking pad.

Spread the caramel and nut mixture onto the baking sheet in an even layer, approximately 1/8 inch thick. Bake until the caramel melts and begins to bubble, 4 to 6 minutes. Remove from the oven and immediately sprinkle the salt evenly over the melted caramel. When the brittle is cool, break it up into small pieces and serve.

Notes

Storage: This brittle will keep, sealed, in a cool, dry place, for 2 weeks. Humid conditions cause the brittle to lose its crunch and become sticky, overly chewy, and generally unpleasing. Though you might have the proper storage conditions, I do not recommend making this brittle on a humid day.

Hint: Perfectly round disks of peanut brittle:

To give the brittle a more finished look, before baking it you can sprinkle the ground caramel and nut mixture inside a round cookie cutter (2 inches in diameter) on a prepared pan, lis inch thick. Repeat this process until you have 12 circles. Carefully place the pan in the oven and bake until the caramel has melted and begins to bubble, 4 to 6 minutes. Remove from the oven, cool completely, and remove the disks. If you would like to shape the disks, remove them from the baking pan before the caramel has cooled completely and place them on a desired form (a rolling pin or inverted muffin cups, for example). When completely cooled, the disks will hold the shape of the form.


© 2006 Kate Zuckerman

Note from Cookstr's Editors

Nutritional information is based on 24 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

42kcal (2%)
2mg (0%)
0mg (0%)
0mcg RAE (0%)
15mg
3mg
0g
8g
0g
9g
0mg (0%)
20mg (1%)
0g (1%)
1g (1%)
0mg (0%)
 

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

new-american-table New American Table
by Marcus Samuelsson
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
amor-y-tacos Amor Y Tacos
by Deborah Schneider
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
american-masala American Masala
by Suvir Saran
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
west-coast-cooking West Coast Cooking
by Greg Atkinson
big-fat-cookies Big Fat Cookies
by Elinor Klivans
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
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?