Baking Soda – When mixed with hot sugar it produces a foaming reaction that creates bubbles in your brittle, which leads to a crispy, crunchy brittle that doesn’t crack teeth.Vanilla Extract – Yum! That’s all I need to say.Butter – Fat is another important addition to prevent the sugar from becoming grainy when it hardens.Roasted, salted peanuts – Technically you can use any form of peanut, but roasted, salted peanuts produce the best final flavor in my opinion.Light Corn Syrup – The combination of corn syrup and white sugar allows the candy to harden to that delicious crunch without being grainy.Sugar – Granulated white sugar is perfect.With so many options for additions, where does one begin? Luckily from generations of testing I have the perfect ratio of a select few ingredients to make a salty, caramelized sweet sugar candy. Sugar is cooked to the hard crack stage (300☏), mixed with optional additions (nuts, seeds, spices, extracts, butter, baking soda), and poured to cool until set. The basics of brittle remain the same no matter it’s additions. However here in the US, peanut brittle is top dog. Different countries and cultures across the world use other nuts and seeds and flavorings to make unique and delicious forms of hard sugar brittle. The origin of peanut brittle is a bit hazy, maybe it was a kitchen accident, or a primitive first candy made hundreds of years ago, the stories are unclear and vary!īut do know that peanut brittle is just one of many possible variations of brittle.
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