I haven't tried this recipe yet but it sounds yummy. Has anyone considered making this recipe using cashews coated with cracked black pepper and sea salt? These are readily available at the supermarket and have a wonderful flavor. Naturally one would NOT add salt to the recipe, but you might also skip adding additional pepper...or maybe not.
Peppered Peanut Brittle
Photo: Karry Hosford
Pepper adds an unexpected bit of heat to the brittle, but you can omit it for a traditional version. To wrap, place pieces of brittle in clear food-safe cellophane bags, then tie with ribbon.
Yield: about 1 1/4 pounds (serving size: about 1 ounce)
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Amount per serving
- Calories: 105
- Calories from fat: 32%
- Fat: 3.7g
- Saturated fat: 0.6g
- Monounsaturated fat: 1.8g
- Polyunsaturated fat: 1.1g
- Protein: 1.7g
- Carbohydrate: 17.6g
- Fiber: 0.6g
- Cholesterol: 0.0mg
- Iron: 0.2mg
- Sodium: 166mg
- Calcium: 4mg
- Cooking spray
- 1 1/2 cups sugar
- 1/3 cup light-colored corn syrup
- 3 tablespoons water
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon salt
- 1 1/2 cups roasted peanuts
- 1 teaspoon baking soda
- 1 teaspoon butter
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon cracked black pepper
- 1/8 teaspoon ground red pepper
- Coat a large jelly roll pan with cooking spray.
- Combine sugar and next 5 ingredients (sugar through salt) in a large saucepan; bring to a boil over medium-high heat. Cook 10 minutes or until sugar dissolves and candy thermometer registers 325°, stirring occasionally. Remove mixture from heat; stir in peanuts and remaining ingredients. (The baking soda will cause the mixture to bubble and become opaque.)
- Quickly pour mixture into prepared pan, spreading to edges. Let stand 1 hour; break into pieces.
- Note: Store the peanut brittle in an airtight container for up to 2 weeks.
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