Monday, December 19, 2011

Peanut Brittle

My husband really wanted peanut brittle this year. I was able to get unsalted roasted peanuts (no raw) and thought about how to go about this. I decided to use my toffee recipe. We used Nucoa to make him a dairy free version. Because of this - I believe that the recipe needs stirring. Normally, one does not stir the toffee as it cooks but the nucoa did not exactly meld with the sugar. Stirring would have helped.

Peanut Brittle
1 cup butter
1 cup sugar
3 TBS water
1 1/2 cups peanuts

Bring butter, sugar and water to a boil. Boil for 10 minutes until the color turns amber (290 on a thermometer). Stir in peanuts and pour into a greased cookie sheet. Let cool completely. Break into pieces and enjoy.

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