This year for Christmas I'm trying a lot of new, different recipes. Why?
I need to shake up the status quo, even though I love the old standard goodies.
I made a wonderful peanut brittle last year (Trisha Yearwood's phenomenal recipe), but this Caramel-Vanilla Peanut Brittle from Stella Parks's book, BraveTart caught my eye.
You use a vanilla bean to give it more of a real vanilla flavor, although you can stir in vanilla extract if you don't have/don't want to buy one.
The brittle turns out to be caramely golden brown, sweet and full of crunchy peanuts. Everything you want in a good, go-to peanut brittle.
If you're looking for a new, tasty peanut brittle for your holiday tray, try this one and you won't be disappointed!
Caramel-Vanilla Peanut Brittle
Crunchy, deeply caramel peanut brittle for the holidays.
- 1 vanilla bean
- ⅓ C. (3 oz.) water
- ½ C. (6 oz.) light corn syrup
- 1 C. (7 oz.) granulated sugar
- 4 tbsp. (2 oz.) unsalted butter
- 1 rounded C. (5 oz.) dry -roasted peanuts
- ¾ tsp. baking soda
- ¼ tsp. kosher salt
- Lightly butter an aluminum baking sheet. Have the baking soda and salt ready in a little bowl.
- Split the vanilla bean lengthwise with a paring knife and scrape the seeds from each. Combine the water, corn syrup, sugar, butter, and vanilla seeds in a 3-quart stainless steel saucier (I used a Dutch oven) set over medium-low heat.
- Gently stir the ingredients with a fork until the clear syrup is bubbling hard just around the edges, 4-5 minutes, Increase the heat to medium-high and cook the mixture, without stirring, until the syrup is medium golden (8-10 minutes - approximately 300°). Remove pan from heat.
- Immediately stir in the baking soda, salt, and peanuts and stir briskly until combined. Quickly pour the mixture onto the prepared pan and spread into a roughly 8x12" layer. Let cool to room temperature, about an hour.
- Break the cooled brittle into pieces. Store at room temperature in an airtight container.
Tips and Stuff:
If you don't have or don't want to buy vanilla beans, add 1 teaspoon of vanilla after you remove it from the heat, after the soda and salt are added.
Stella Parks says you can use refined coconut oil instead of the butter if you prefer. She also recommends Diamond Crystal kosher salt (I didn't have that brand, so used regular kosher salt. If all you have is table salt, then only use a pinch.)
300° isn't written in stone - eyeball the color and don't let it get too dark.
Pour it quickly into the prepared pan - it will start to harden immediately.
Nutrition Information:Yield: 20 pieces Serving Size: 1 piece
Amount Per Serving: Calories: 23Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 95mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 0g
Nutrition Values are Approximate
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