Peanut brittle makes the perfect holiday gift or is the perfect addition to any cookie tray, especially my recipe for peanut brittle as it has a little “bite” at the end!
I forgot how much I loved this recipe until I made it this year for a holiday gathering and everyone was calling the “crack” dessert although I think they were talking about the whole tray of desserts lol.
If you have never made homemade brittle at your home, you should know a few things:
Peanut brittle basics –
- You will need a candy thermometer, do not think you can make this without this gadget, it’s only $7 and well worth it
- You need to make sure you prepare all the ingredients up front
- You need to prepare the baking sheet up front
- You will need to move fast at the end, be careful not to burn yourself
If you are intimidated in making peanut brittle, I get it…just follow my recipe and do no deviate from it and you will do great. This recipe is perfect as you get the sweetness from the corn syrup/sugar, the salty from the salty peanuts and the smokey slight heat from the the chipotle…it’s really out of this world good!
In a saucepan add corn syrup, sugar and butter, attach your thermometer to the pan, turn on the heat and wait until it begins to boil
meanwhile, prepare your baking sheet by lining it with parchment paper, measure the peanuts, and in a separate bowl measure baking powder and chipotle
your sugars will begin to boil
bring the temperature to 275 degrees, it will be slightly browned
add peanuts, stir constantly at this point
when temperature gets to 295, remove from heat, stir in baking powder and chipotle
immediately pour mixture onto your prepared baking sheet, using an offset spatula smooth peanut brittle
let the peanut brittle cool completely, then break it into pieces
You can give the peanut brittle away as gifts
or add it to your favorite cookie platter
If you are looking for a new recipe to add to your dessert tray, try my recipe for peanut brittle with a bite. It may appear to be a difficult recipe to make but I can assure you that once you try it, nail it and eat it…it will all be worth it!
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Thank you again ~ Patty Limatola-Tanenbaum