I’ve been wanting to make this little recipe for a long time. The peanut brittles, come from the United States, and are a kind of slightly salted caramel very crunchy with peanuts. To make them, you will need glucose syrup, which prevents the sugar from crystallizing. You can easily find it in supermarkets, in the baking section with baking powder etc. And you’ll also need baking soda, which is added at the end to make the resulting caramel swell up and become very crispy!
- 250g of sugar
- 1 teaspoon of salt
- 100g of glucose syrup
- 300g of raw peanuts
- 35g of semi-salted butter
- 1 teaspoon of sodium bicarbonate
Pour the sugar, salt and glucose syrup into a saucepan. Pour in a little water, just enough to lightly soak the sugar. 50g will be enough.
Bring to a boil over moderate heat.
Here are the raw peanuts.
When the syrup boils, pour in the peanuts all at once.
If you go to my praline recipe(HERE), you will notice that without glucose syrup, the sugar will “massage”, that is to say that it will sand, congeal and that is what we want in the praline. Not here, so the glucose syrup is essential because it prevents the recrystallization of the sugar.
The syrup will color and the peanuts will roast in it.
When it has a nice amber color, not too pronounced, it is almost ready!
Then add the butter off the heat.
Mix well and then pour in the teaspoon of baking soda which will make the caramel swell.
Mix quickly and pour immediately onto a good quality parchment paper or silicon mat.
Spread a little and let cool.
You can see the air bubbles that lighten the caramel and make it particularly crisp.
When cool, break the peanut brittle into pieces.
Store in an airtight box !