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Peanut Brittle


Peanut brittle

Peanut brittle can be very finicky to make. In fact depending on the humidity, the brittle may never set. This and the 300-degree sugar are some of the reasons many people don't even attempt to make it. The treat has variations around the world mostly in relation to the type of nuts that are used. Traditional recipes will either be made with sesame seeds, walnuts or a blend of nuts throughout Asia, India, Greece, and France. However, Americans have the tradition of having simply peanuts.


Here in America, we have grown accustomed to getting peanut brittle from a tub at the grocery store. While this may be fine, there is nothing that compares to fresh peanut brittle that doesn’t have any additives and stabilizers. A true peanut brittle connoisseur will know that only fresh will do. As the brittle ages, it takes on moisture which makes it gummy and sticky. It is best to eat peanut brittle within the first week of being made, but seriously why would it sit around that long.



Spicy Peanut Brittle
Spicy Peanut Brittle

One Baker's Journey has two different versions available. We have the plain version that we all have come to know and love. And then another that has a little more kick to it. The spicy peanut brittle has some cayenne pepper added to give just the right amount of spice. In fact, your pallet will register the sweet before the spice kicks in. That spice is just enough to get you to reach for another piece. The best part is that both versions are made gluten-free so everyone can enjoy, unless you have a peanut allergy.


Our favorite thing to do is to make two batches, one regular and one spicy. Then mix them together. Pass them around the room and see who gets sweet and who gets a kick. Don’t worry a keen eye can tell the difference if they don’t want the heat. Tiny flecks of pepper give it away.

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