Peter Greweling

Peanut Brittle

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Preparation info

  • Yield:

    2

    Thin Sheets (Approximately 41 × 61 cm 16 × 24 in )

    • Difficulty

      Medium

Appears in

top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Sugar 790 g 28 oz 29%
Water 340 g 12 oz 13%
Glucose syrup 570 g 20 oz 21%
Raw peanuts 910 g 32 oz 34%
Butter 60 g 2 oz 2%
Vanilla extract 15 g 0.5 oz 1%
Salt 2 tsp 2 tsp <1%
Baking soda, sifted 10 g 1¾ tsp <1%
Batch Size 2695 g 95 oz 100%

    Method

    1. Combine the sugar and water in a heavy saucepan. Bring to a boil while stirring.
    2. Add the glucose syrup and continue cooking to 115°C/239°F without stirring.
    3. Add the peanuts and cook to 155°C/311°F over moderate heat, stirring constantly.
    4. Remove from the heat and add the butter, vanilla extract, and salt and mix well. Add the baking soda and stir well to incorporate.
    5. Pour the mixture onto an oiled marble slab and spread to approximately 6 mm/¼ in thick with an offset palette knife.
    6. If desired, when the brittle cools to a plastic consistency, pull into thin sheets to make a more delicate candy.
    7. When cooled completely, break into pieces and store protected from humidity.