One of Ryan's favorite holiday treats! I made some last night so he could take it to work to share with his employees he also took some of these with him. He says he doesn't miss the old version at all with this healthified version. In fact he actually likes this one better. He also says they were well received when he brought them into work this morning!
MERRY CHRISTMAS!
Peanut Brittle
3 cups dry roasted (preferably unsalted) peanuts
2 cups dehydrated cane juice crystals or Sucanat
3/4 cup agave nectar (could use honey but I love the mild flavor of agave)
1/4 cup water
1/8 teaspoon sea salt
2 Tablespoons coconut oil with a drop of butter flavor
2 teaspoons vanilla extract
2 teaspoons baking soda
candy thermometer
2 oiled baking sheets (I used one cookie sheet size and one cake pan size this was about right)
In a large saucepan, combine Sucanat, Agave, salt and water. Cook over medium heat, stirring until sucanat dissolves. Bring to a boil, blend in coconut oil and vanilla. Stir nearly constantly until temperature is at 280 degrees, add peanuts. Stir constantly until 295-300 degrees is reached. Remove from heat and quickly stir in baking soda. Mix well. Pour onto the baking sheets try to spread it out with a spoon as quickly as possible to get to desired thickness. Loosen from the pans as soon as possible and turn over. (They were pretty well set up and cool by the time I did this) Break hardened candy up and store in an airtight container or double Ziploc.
okay - this looks just yummy!
ReplyDeleteWhere did you get the butter flavor. After all the years I've been reading your blog that is one ingredient I haven't found.
ReplyDeleteI haven't forgotten those leaves for you. I'm slow.
You should be able to find natural butter flavor at any health food store or I'm sure you could order it online.
ReplyDeleteWe were at a Thai place the other night and I had a dish with Lime leaves in it. It was super tasty! So glad you are remembering don't worry I know all about being slow. You should see all the recipes I want to get posted! ;)
Oh YUMMY!!! The kids and I are going to try this but since I don't have peanuts we are going to use cashews! Cashew Brittle!!! : ) Thank you again for sharing your lovely recipes! It inspires us all to do more at home! : )
ReplyDeleteHope you and your family are surrounded by love and happiness this holiday season!
xxxhugsxxx
~jes~
I tried this the other day only I used almonds instead. Everybody loved it. They said it was like candy!
ReplyDeleteDid you use Suscanat with honey? I used regular Sucanat and it ended up much darker than your pictures. I used light Agave instead of the Amber.
ReplyDeleteI thought that my candy thermometer flaked on me. It went down to 225 after adding the peanuts and stayed there. . .and stayed there . . and stayed there. Finally it started to up back up. It's cooling now - can't wait to try it!
I haven't made candy in years.
Karin: The batch in the picture I think I used Agave and dehdrated cane juice crystals. That's why it's lighter. (it was for giving;) The same thing happens to me when I put in the peanuts sometimes I think maybe the batteries have died in my thermometer! ;) Can't wait to hear how it turned out!
ReplyDeleteI used light agave and Sucanat (which is dehydrated cane juice). Next time I will use the Sucanat w/honey - they spin out a lot of the molasses before dehydrating it so it isn't as dark.
ReplyDeleteI took it off the burner at 300 and added the baking soda. The hardness ended up as a cross between toffee and peanut brittle. I think I will probably let it get a little more into the hard rock stage before taking it off next time.
The taste was delicious. I took it to my constitution book study group tonight and they loved it too.
I also didn't use butter flavor - just the coconut oil. I did, however, grease the pan with raw butter.
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