![]() Store in an airtight container for up to a month.The thinner version will be much easier to cut through or break into pieces. I must warn you, the chunky brittle will be difficult to cut into pieces – I used a cleaver with a lot of strength to get through it, you can however just smash it into pieces.Once hardened, lift out the Peanut Brittle & set onto a board.Leave the casserole or baking sheet aside & allow it to cool & harden.Once the spoon pivots the brittle it will be able to pop out. Also take note, if you are making them chunky as I have done, make sure to leave a small gap at the corner of the casserole, to later allow a spoon to pivot through & lift up the brittle as it may be difficult lifting it off a glass casserole.If you’re a newbie to Peanut Brittle then I suggest using a baking sheet & flatten the mixture so that you get a thinner version. I used a 20cm x 20cm casserole as I prefer my Peanut Brittle a bit chunky rather than thin & flat – although the flatter ones may be easier on your teeth, the chunky ones can be a struggle to bite on.Next, quickly pour the mixture into the greased casserole or baking sheet.Quickly stir, coating all of the peanuts into the sugary mixture.Once it has reached the perfect shade of caramel, turn off the heat & add in the peanuts.This process takes ± 25 minutes, so a lot of patience is required.Stir every 30 seconds so that it does not burn & allow the sugar to caramelize into a deep golden brown shade.Thereafter, turn up the heat to medium & allow the mixture to come to a boil.Stir for about 10 minutes on medium low heat until the sugar is almost dissolved.Add the white granulated sugar to a heavy saucepan.Grease a casserole or baking sheet with spraying oil & set aside.Many may or may not like this treat due to it being hard but if you haven’t tried it as yet, add it to your must try list. Peanut Brittle is fairly easy to prepare & they are usually about 1 cm thick, although it can be adjusted to your preference. It is a sweet, hard candy with peanuts embedded into it. Peanut Brittle has always been a favourite of mine.
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