Monday, December 23, 2013

Holiday Peanut Brittle

I haven't had peanut brittle in over 5 years. It was incredible to taste it for the first time again today - thanks to Kimberly Whitten!!  I highly recommend a candy thermometer. She says that it can easily be made into a Paleo recipe by using Almond butter instead of Peanut Butter and any kind of nut will do - pecans, almonds, macadamias, walnuts, cashews, etc)  She says not to be afraid of using honey because when you bring honey to the hard crack stage, it no longer tastes like honey. Also be forewarned of its addictiveness! Store in the freezer to keep it crisp. It will stay good on the counter or cabinet, but it will have more of a chewy, caramel texture. 

No more than 20-30min is required. 

1C Honey
1/2t Vanilla
1/4C Peanut Butter (or any other kind of nut butter) 
1-1.5C Peanuts (or any other kind of nut)  

Prepare a parchment lined baking sheet. Place ONLY the honey in your pot and heat it over medium heat while stirring and watching carefully (it will burn so easily) until it reaches 300F. These next steps must be done quickly to prevent mixture from hardening before you pour on your pan. Immediately take the pan off the stove and mix in the vanilla and nut butter. Quickly mix until smooth and quickly fold in the nuts. Pour onto the pan and place in freezer. Break into pieces and enjoy! 

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