Peanut Brittle with Chocolate

By gstark

Ingredients

• + 3/4 C sugar
• + 3/4 C corn syrup
• + 1 oz. water
• + 1 t salt
• + 2 oz. butter
• + 1/2 t baking soda
• + 1 t water
• + 1 t vanilla
• + 4 oz. nuts, chopped (While you can make brittle with any roasted, salted nut, the chef says she found out by accident that Planters dry-roasted peanuts make things extra tasty—imparting a flavor much like salted caramel)
• + Chocolate for coating (coating chocolate has a higher percentage of cocoa butter and is much smoother as a result. Stapleton prefers Choco Vic chocolates

Details

Adapted from metromag.com

Preparation

Step 1

1. Combine baking soda, water and vanilla in a small bowl. Combine sugar, corn syrup, water and salt in saucepan and cook to 300 degrees. Add butter and bring temp back up to 300. Once it reaches 300 the second time, turn off the heat and add the baking soda mixture. (Be certain there is nothing adhering to the sides of the pan above the mixture, or you will create an early caramelization, which will alter the color and the flavor. Push any renegade sugar crystals down with a wet pastry brush or a wet corner of a dishtowel.)

2. Add nuts and turn mixture out onto sprayed Silpat. Using the offset spatula, level out brittle and push from the inside out, thinning and evening it out.

3. Allow mixture to cool slightly. Using latex gloves that have been sprayed, pull brittle until thin as possible. Allow to cool completely (about 20 minutes).

4. Break into shards and coat with chocolate if desired. Store at room temperature. (Do not refrigerate after breaking, either.)

Notes from the chef:

+ “The thinner it gets the better it tastes,” says Stapleton. “Bonus: You won’t break a tooth.” Do not put into the refrigerator, as the brittle will absorb odor and moisture.