Crazy Love

By Marilyn Hunter

Ben and Nick have a crazy love for peanut brittle. It must come from me because affection for salty peanuts cooked in hard-crack sugar is a southern tradition. I grew up eating all sorts of combinations of toasty nuts encased in simple sugar concoctions. Peanut brittle and pecan pralines topped the list, especially on family excursions to my great Aunt Lucille’s kitchen in Louisiana.

Brittles are best when there’s just enough sugar to hold the nuts together. The basic recipe is simple, but you can get really adventurous with international and exotic flavors. Andrew and I have introduced ginger, lemongrass, kaffir lime, and even spicy chili powders to our boys. Our theory is, if we introduce challenging flavors in something they can’t resist like sugar, they’ll be more inclined to eat the same in savory sauces, stir-frys and curries.

Nut Brittle

7 tablespoons butter
2 teaspoons kosher salt
1/2 teaspoon baking soda
2 teaspoons vanilla
2 to 3 cups peanuts, almonds, cashews, pecans, pistachios or any combination of nuts
3 cups sugar
1 cup corn syrup
2/3 cup water

Grease a sheet pan with 1 tablespoon of the butter and set aside. Combine the salt and baking soda in a small bowl and place next to the stove with the measured vanilla and peanuts.

Whisk together the sugar, corn syrup and water in a heavy, medium-size saucepan. Bring to a boil. Add the remaining butter, whisking occasionally, and boil the mixture until it reaches 310°F (see note below). Stir in the salt, baking soda, vanilla and peanuts.

Working quickly but carefully, scrape the mixture onto the buttered sheet pan and spread into a thin layer with a rubber spatula. Cool for about an hour, then break into different-sized pieces. Store in a container with a tight-fitting lid.

Important Note: A candy thermometer is necessary to properly gauge the temperature of the liquid brittle. Sugar heated to this temperature will cause severe burns, so please use caution and warn others who are with you to be careful. Do not make this brittle with young children present.

Makes enough for 10 to 12 people to snack on.

As usual, it’s best to master the basic recipe, then let your imagination be your guide when adding interesting new flavors and textures.

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