Christmas is looking pretty rad (I use this word far too often in my daily vocabulary) so far this year:
1. My brother and his new wife will be visiting from Japan. I haven’t seen him in a year and a half and that just seems like FOREVER! And I have never met my new sister-in-law, so this will be fun!
2. Christmas marks the last month of my pregnancy, well, just about the last month, the last 5 weeks. I’m over-the-moon excited to hold my little girl! I’m not over the moon excited to push her body out of my body, but whatever. They say you forget that pain anyway, right? Oh dear goodness please let me forget that pain.
3. I finally made peanut brittle.
I rarely hoard the treats I make because I usually make them to give them away. But not this. Sure, I made 2 batches primarily to give away. But I would be lying if I said I didn’t first package up a Ziploc baggie for myself. Not for my husband, not for guests, but for me. And I hid it in the back of the freezer all for me. My secret stash may or may not already be gone. Which means I already have plans on making a third batch.
Peanut brittle may be the sole reason I have to change my blog name to ‘Fat Girl Trapped in a Fat Body.’
Makes 1 12×16 inch pan
Recipe Adapted from New York Restaurants Magazine
2 cups sugar
4 ounces (1 stick) unsalted butter
1/3 cup light corn syrup
1/2 teaspoon baking soda
1 1/2 tablespoons salt
12 ounces dry-roasted salted peanuts (do not chop)
Spray a 12-by-16-by-1/2-inch sheet pan lightly with vegetable oil.
Add the sugar, butter, corn syrup, and 1/2 cup plus 2 tablespoons water to a large saucepan, and stir together until all the sugar is wet. Cook over high heat until the mixture turns a medium golden (340 degrees on a candy thermometer which took about 30 minutes)).
Immediately remove from the heat and carefully whisk in the baking soda followed by the salt (taking care, as the caramel will rise in the pan and bubble).
Switch to a wooden or metal spoon and fold in the peanuts. Quickly pour the mixture onto the sheet pan and spread it out over the pan using the back of the spoon before it starts to harden. (It may not cover the whole pan.)
Once the brittle is completely cool (I let it sit for about 4 hours), break it into bite-size pieces with the back of a knife or other blunt object.
Some notes I took while making this:
1. The recipe is easy to double, just work QUICKLY when pouring the candy because it hardens VERY fast and you don’ want the brittle to be too thick!
2. When you add the baking soda it does rise, but not as much as I thought it would. So be prepared and have enough extra room in your pan for the rising, but mine only rose maybe 1 inch and I did a double batch.
3. Work quickly when pouring. Did I already mention that? Oh ya, because it is important!
4. You can use unsalted peanuts. Which I did and I just added an extra tablespoon of salt. Turned out perfectly fine.
Enjoy this SPECTACULAR Christmas treat!!!!!