Peanut Brittle

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Preparation info

  • Yield:

    2

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

      Medium

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Sugar 790

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