Glassy Salted Peanut Brittle
Inspired by techniques from NYT Cooking.
A hard, glassy peanut brittle of deep golden caramel and lots of warm roasted peanuts, made without butter so it is dairy-free.
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Method
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Equipment
- rimmed baking tray
- baking paper
- heavy frying pan or wide saucepan (about 26 cm)
- silicone spatula or wooden spoon
- digital thermometer (optional)
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 148 kcal |
| Protein | 3.7 g |
| Carbohydrate | 18.2 g |
| of which sugars | 15.7 g |
| of which free sugars | 15 g |
| Fat | 7.6 g |
| of which saturates | 1.2 g |
| Fibre | 1.3 g |
| Salt | 0.15 g |
Protein per 100 kcal
2.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 20 servings
Brittle
- 1 tsp neutral oil, for the tray and spatula
- 300 g roasted unsalted peanuts
- 300 g granulated sugar
- 60 ml water
- 3 g fine sea salt or table salt about ½ tsp
- 1
Prepare the tray and nuts. Heat the oven to 150 °C. Oil the tray, line it with baking paper and oil the paper and the spatula. Warm the peanuts in the oven for 8 min on a second tray or ovenproof plate.
- 2
Dissolve the sugar. Put the sugar and water in the pan over medium heat and stir until the sugar is evenly wet and starting to dissolve. Then stop stirring.
- 3
Cook the caramel. Let it bubble steadily for 8-12 min, swirling the pan now and then so it colours evenly, until it is a deep golden brown, about 170 °C. The colour can change quickly at the end, so stay close.
- 4
Stir in the nuts. Take the pan off the heat, add the warm peanuts and salt, and stir quickly until every nut is coated in caramel.
- 5
Spread out. Pour onto the oiled paper immediately and press it into a thin layer with the oiled spatula before it begins to set.
- 6
Cool and break. Leave for 30-40 min until hard and glassy, then break into pieces.
Storage
Keep in an airtight container at room temperature for up to 2 weeks.
