Trish Deseine

Peanut Brittle

Appears in
Caramel
Caramel

By Trish Deseine

Published 2006

  • About

This is the American version of Spanish nougat and French praline. Baking soda is added to the caramel before it hardens. As a rule, I omit pharmaceutical ingredients from my recipes, with the exception of Sticky Toffee Pudding where it’s needed with the date purée.

In traditional Anglo-Saxon cuisine, baking soda is often used in cooking, especially in conjunction with butter.

© 2006 All rights reserved. Published by Whitecap Books.