Peanut Brittle
Serves: 6
Marley Adams
1 January 1970
Based on User reviews:
54
Spice
48
Sweetness
48
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Optional chocolate decoration: Split vanilla beans lengthwise and scrape seeds into a large heavy-bottomed saucepan, along with scraped out pods
2
Place remaining ingredients in saucepan and place over high heat
3
Cook to a caramel color while continuously stirring with a wooden spoon
4
The mixture will become very thick
5
Pull out the vanilla beans and set aside
6
Lightly spray the work surface with vegetable cooking spray
7
If you would like to use metal rulers so the brittle will be rolled to an even thickness, set them into place now
8
Immediately pour the mixture onto the marble or granite slab (you can also use a parchment paper lined baking sheet)
9
Place a piece of parchment paper over the hot brittle and use a rolling pin to roll the peanut brittle into a 3/8-inch thick flat layer
10
Use a sharp chef's knife to partially cut the brittle while it is still warm
11
Allow it to cool completely before coating it with chocolate
12
It is ready to eat now or you can add chocolate to the outside of the brittle
13
To cover with chocolate: You can use a variety of methods to apply chocolate to the brittle
14
You could simply place some chocolate into a cornet and drizzle the chocolate over the cool brittle
15
You could also use a dipping fork to dip each piece of brittle in the chocolate
16
Whatever method you use, allow the chocolate to set and it is ready to serve
17
From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres The Cornet: A cornet is a small piping bag made from parchment paper
18
It is usually used to make fine decorations
19
Cut an 8 by 12 by 14 1/2-inch triangle from a sheet of parchment paper
20
Hold the middle of the long side of the triangle between two fingers of 1 hand
21
Take the tip of the triangle on the short, wide end and roll it toward the other tip of that same end while simultaneously pulling it in an upward motion
22
The tip of a cone will form where your thumb and finger hold it on the long side
23
Release your grip from the long side, so that you are now holding the 2 corners where they meet
24
The paper will already resemble a partially formed cone
25
Roll the remaining tail until it is completely rolled into a cone
26
There will be 1 point sticking up from the open end
27
Fold it inside toward the center, and crease the fold
28
Now you should have a cornet
29
To close the cornet once it has been filled, fold it away from the seam; this will keep the seam from opening
30
Use a pair of scissors or a sharp paring knife to cut an opening at the tip of the cornet to the desired size