Traditional Peanut Brittle
by Flo Braker from Fine Cooking
The relatively large proportion of corn syrup in this recipe prevents the sugar syrup from crystallizing.
There's no need to wash down the sides of the pan or take any other precautions against crystallization as you do with other candymaking.
English Toffee
Makes about 1 pound
Ingredients:
by Flo Braker from Fine Cooking
The relatively large proportion of corn syrup in this recipe prevents the sugar syrup from crystallizing.
There's no need to wash down the sides of the pan or take any other precautions against crystallization as you do with other candymaking.
- Unflavored vegetable oil for greasing the slab
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. vanilla extract
- 4 oz water
- 8 oz light corn syrup
- 14 oz sugar
- 7.5 oz raw peanuts (Spanish or blanched)
- 1 oz unsalted butter, softened
- Generously oil an 18-inch-square marble slab or use silpat (or an inverted baking sheet) and a thin metal spatula.
- Sift the baking soda and salt onto a small sheet of waxed paper. Measure the vanilla extract into a small container. Set all of these near your work area, along with a pair of rubber gloves.
- In a 4-qt., deep, heavy-based saucepan, combine the water, corn syrup, and sugar. Stir over medium-low heat until the sugar dissolves, 10 to 12 minutes. When the solution is clear and begins to boil, increase the heat to high and stop stirring. Put a candy thermometer in the solution, holding it with a mitt to protect your hand.
- When the mixture registers 265°F on the thermometer, 8 to 10 minutes, add the nuts and stir gently to disperse them through the mixture. Continue cooking, stirring occasionally, until the mixture reaches the hard-crack stage, 305° to 310°F, about 5 minutes longer. Remove the pan from the heat. Stir in the softened butter, the vanilla extract, and then the baking soda and salt. The mixture will begin to foam.
- Stir just until the mixture foams evenly, and without delay pour onto oiled marble or silpat, spread with an offset palette knife. The mixture should spread to about 14 inches in diameter. Slip the oiled spatula under the hot candy to loosen the edges and bottom. Put on the gloves and as soon as the candy is firm enough on the bottom to be picked up (the top won't be hard yet), lift the edges and turn the entire piece of brittle over. With gloved hands, stretch the brittle to extend it so it's as thin as you can get it, about 17 inches in diameter.
- Let the candy cool undisturbed for at least 1 hour and then break it into small pieces. Store the brittle in airtight containers for up to 10 days.
English Toffee
Makes about 1 pound
Ingredients:
- 8 oz unsalted butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 Tbsp. corn syrup
- 1 cup raw almonds, chopped finely or ground loosely (with skins on)
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- Melted chocolate , for dipping (optional)
- Melt butter in a heavy-bottomed pot on stove top. In separate bowl, mix together white sugar, brown sugar and corn syrup, add to melted butter. Add 1/4 cup water. Cook mixture on medium-high heat, stirring with a wooden spoon.
- Using a candy thermometer cook until 240°, stirring hard and fast to make sure nothing is sticking to the pan and your toffee doesn't burn.
- At 240°, add the almonds. At 260°, lower the heat and finish cooking until your candy thermometer reads 300° and reaches the soft ball stage. It should take about 15 to 20 minutes total to reach the 300° mark. The mixture should be a beautiful, bubbly, golden brown color. At 300°, turn off heat immediately.
- Add vanilla and the salt. Stir quickly. Pour the mixture out onto a marble slab that has been greased with butter or silpat. Smooth out the toffee to 1/4-inch thickness.
- After about 5 to 10 minutes, you can score the toffee with a knife in order to break it up later. Using hot water and wiping the knife clean after every slice can help in scoring the toffee.
- Let the mixture cool. When cool, you can sprinkle with a dash of fleur de sel (French sea salt), break them up and wrap them in cellophane or an airtight container to maintain the freshness.
- Alternatively, dip into tempered chocolate (which can be made by melting down your favorite chocolate in a double boiler). Dip toffee pieces fully in the chocolate (which will keep the crunchy freshness of the toffee for much longer), sprinkle each piece with fleur de sel to finish or roll them in freshly toasted nuts (we prefer almonds, but any will do).