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Sea Salted Peanut Brittle Recipe

I was invited to a picnic and I was told to bring a dessert of my choice. My mind begins to race. Would the host prefer cake, a hand friendly dessert or something decantant. WHATTTTT?!?!?!?!?! I decided to go with my tried and true recipe of Sea-Salted Peanut Brittle.

Lets be clear, I have made this many times. With my time frame, since I decided at the last minute what I was going to make, I knew this recipe would work. It’s fast and it’s really hard to mess it up.

Luckily I pretty much had all the ingredients… well, except for the most important part the peanuts. I had to rush out and get some at my local grocery store. I returned home and it was time to start making them.

I was so happy with the results. Every piece had the right balance of salty and sweet. With just enough crunch and chew from the peanuts. I doubled the recipe because the guest list was large, but it was an easy adjustment.

Below is the recipe for Sea Salted Peanut Brittle. Let me know how it goes for you.

Stay Sweet!!

Sea Salted Peanut Brittle

Warm peanut brittle with sprinkle of sea salt

Course Dessert
Cuisine American
Keyword Candies
Prep Time 10 minutes
Cook Time 8 minutes
Resting Time 15 minutes
Total Time 18 minutes
Servings 12
Author Alicia Suggs

Ingredients

  • 1 tbsp. Canola Oil
  • 1 Cup Water
  • 1 Cup Granulated Sugar
  • 1/2 tsp. Cream Of Tartar
  • 1 Cup Toasted Salted Peanuts Make sure they are toasted
  • 1 1/2 tsp. Fine-Grained Seat Salt Table Salt can work if you are in a pinch

Instructions

  1. Using a paper towel, oil the back of a baking sheet

    Dessert Food Stylist
  2. Combine the sugar, water, and cream of tartar in a 2- quart heavy-duty saucepan and bring to a boil over high heat, without stirring. Place a wet pastry brush at the point where the sugar syrup meets the sides of the pan and sweep it around completely. This helps prevent the sugar from crystallizing. As the mixture cooks, do this one more time (or as needed). Cook the mixture, until it turns light amber colored, about 8 minutes.

  3. Using a heat-resistant spatula, immediately stir in the peanuts, coating them completely with the carmel. Put the brittle onto the baking sheet and quickly spread it out thinly. Sprinkle the salt evenly over the top of the hot brittle

  4. Let the brittle stand at room temperature until firm about 15 minutes. Gently lift the peanut brittle off the baking sheet and break it into 1- inch pieces.

  5. Serve the peanut brittle at room temperature

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