Archive for the 'Candy' Category

Mark Bittman schooled me on how to make peanut brittle back in December of 2006. Employing his trademark Minimalist approach and recipe, I somehow managed to transform sugar, peanuts, and a little salt into shards of magical candy, all without burning myself. I was so happy with  my brittle-making efforts that my grandfather received a box full of the sweet stuff for Christmas that year.

The brittle bug bit me again this week as I was figuring out what treat to make for this Saturday’s (April 2) city-wide Bakesale for Japan. After coordinating three Eat My Blog events, I have a pretty good sense of the kinds of desserts people love to buy. Cupcakes are always big sellers, as are Crack Pies and anything containing bacon. I toyed with making cupcakes for a long while, but the warm weekend forecast didn’t agree with the cream cheese frosting I had in mind. Since candy performs extremely well under sunny skies, I decided to go with bacon almond brittle. Oh, yes.

This recipe, which I adapted from I Love Bacon by Jayne Rockmill, encompasses everything I desire in a dessert. It’s sweet, salty, smoky, and plain addictive. In addition to toasted almonds and crisp bacon, the brittle is scattered with crushed peppercorns. The gentle rush of spice lingers on the palate, adding depth and intrigue to the brittle. For a hit of bacon goodness in every bite, go ahead and use up to six slices. It’s a little excessive, but no one will mind. Promise.

• 4 to 6 slices of good quality bacon
• 2 cups salted dry-roasted almonds, toasted and coarsely chopped
• 1 1/4 cups granulated sugar
• 1/4 cup plus 2 tablespoons light corn syrup
• 1/4 cup plus 2 tablespoons water
• 1 cup (2 sticks) unsalted butter, cut into 1/2-inch cubes, at room temperature
• 1/2 teaspoon baking soda
• 1/2 salt
• 1/2 teaspoon crushed pink peppercorns

Cut the bacon into bite-sized pieces. Place the pieces in a large saute pan and cook over medium heat until crispy, about 10 minutes. Drain on paper towel-lined plate and set aside. Line a baking sheet with a Silpat, waxed paper, or parchment paper—set aside. Combine salt, baking soda, and pepper—set aside.

In a large saucepan, combine the sugar, corn syrup, and water. Cook this mixture on medium-high heat for about 4 minutes, or until the sugar turns thick and syrupy. Slowly add the softened butter and continue stirring until the mixture emulsifies. Keep cooking and stirring until all the water has boiled off and mixture is golden brown, between 300°F (150°C) and 320°F (160°C). Use a candy thermometer or eyeball it, about 10 to 13 minutes.

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• Butter for greasing pan
• 2 cups sugar
• 2 cups roasted peanuts, salted or unsalted, or other nuts
• Salt, if using unsalted peanuts (optional).

1. Use a bit of butter to grease a baking sheet, preferably one with a low rim. Combine sugar and 2 tablespoons water in a heavy skillet and turn heat to medium. Stir until smooth, then cook, adjusting heat so that mixture bubbles steadily. Stir occasionally until mixture turns golden brown (which it may do rather suddenly).

2. Stir in the peanuts and a large pinch of salt, if desired. Pour mixture onto greased baking sheet and spread out. Cool for about a half-hour, then break into pieces. (You can score brittle with a knife when it has solidified slightly but not yet turned hard; that way, it will break into even squares.) Store in a covered container for up to two weeks.

Yield: About 1 pound.

Substitutions: I made a special version of the peanut brittle using peanuts, sesame seeds, and shredded coconut at my Grampa’s request.

Continue reading ‘Peanut Brittle’