Peanut Brittle. It’s basically a butter toffee that peanuts or some other nut is poured into and allowed to cool. The nuts are cooked and come out slightly softer.
I usually make this with Pecans since we can get them cheap, and they have a stronger flavor.
Most recipes have a couple of steps. This one only has two.
This recipe does not use baking soda for leavening. When you add the ROOM TEMPERATURE butter to the candy, it will almost instantly boil creating bubbles that will add volume and make it easier to eat.
If you prefer a thinner candy, wait a few seconds, and the bubbles will die down.
This also works if you switch the nuts out for about an ounce (28 Grams) of lightly chopped roasted coffee beans. If you use Espresso Grind coffee, you end up with a smoother texture.
I will say that the taste with Espresso is very reminiscent of a specific Japanese candy that I can very rarely find. They look like a toffee but are very dark brown and taste like a sweet coffee or a Cuban coffee. Hard to find here in South Florida, so when I discovered this, it was a special treat.
It’s all up to you.
As for calories? It’s candy for crying out loud:
1 Cup Sugar = 774 Calories
4 ounces unsalted roasted peanuts = 426 Calories
1 ounce Butter = 200 Calories
Total = 1400 calories.
Yes, that is the full recipe calorie count. If you sit down and eat the entire recipe you should reconsider your diet choices. I’d say about 1 1/2 ounce is a good (approximately) 200 calorie serving size. Leaving it out on the counter like I do is a mistake since it means I’m grazing on the stuff all day.
On the other hand since there is no baking soda in it… well you don’t have that gassy problem do you?
This also makes a “reasonable” amount to make in a wet climate. There isn’t so much that you will have to worry about it getting sticky from the humidity or it simply lingering because you got bored.
It threw together in about 10 minutes – so it’s a dangerous recipe, if you enjoy the stuff!
- 1 Cup Granulated Sugar
- 2 Ounces Water
- 4 Ounces Unsalted Peanuts, Pecans, Walnuts, Macadamia Nuts, or any combination you prefer
- 2 Tablespoons ROOM TEMPERATURE butter
- Salt to taste – or not, I do not
- Prepare a cookie sheet with aluminum foil or parchment paper.
- Grease lightly cookie sheet with oil.
- Chunk the butter into small pieces and set aside.
- Lightly Chop the nuts – Or not, your preference.
- Add to a 2 quart/Liter sauce pan the water and sugar.
- Mix the sugar and water until well dissolved.
- Place the sugar water mix on medium high heat until boiling.
- Stir the sugar water while on the heat.
- Continue to boil the sugar water until it reaches a proper tan/caramel/toffee color.
- Add the butter and nuts at the same time and remove from heat while stirring.
- The mixture will foam as the water in the butter boils off.
- Pour onto a cookie sheet lined with Parchment Paper or Aluminum Foil.
- Allow to cool to room temperature and break into bite sized bits.