Pastry chef Heather Bertinetti masters the art of salty and sweet candy for this holiday favorite.
Peanut Brittle Recipe
4 cups sugar
1 16-ounce bottle (2 cups) light corn syrup
1 vanilla bean, split and seeded
2 cups blanched raw peanuts
1 1/2 teaspoons unsalted butter
3 teaspoons baking soda
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
Line a baking sheet with aluminum foil and grease with shortening or nonstick cooking spray. Set aside.
In a large tall-sided pot, combine 1 cup water with the sugar, corn syrup, and vanilla bean seeds over high heat. Stir the mixture just to combine and then bring up to a bubble. Once the mixture comes to a bubble cook it, without stirring, until light amber in color, 6 to 8 minutes. Add the peanuts to the pot and continue cooking, stirring constantly, until golden brown in color, about 30 seconds. Add the butter and baking soda to the pot and stir to combine (Note: at this point the mixture will bubble up, so stir carefully). Continue cooking and stirring the mixture until it foams up and is golden brown in color, about 20 seconds. Stir in the salt and vanilla extract.
Carefully pour the mixture onto the greased baking sheet and let set at room temperature until cool and hardened, about 1 hour. Break into smaller pieces and store, at room temperature in an airtight container, for up to 1 week.
Get a step-by-step demonstration from Heather in the eHow Food video below.
In association with Rachael Ray at www.rachaelray.com