la ricetta in italiano qui
Claire from Chez Cayenne is hosting MLLA#43, a monthly showcase of legumes' world, recipes and tips about cooking these versatile, healthy and economic vegetables.
Lovely Susan of The Well-Seasoned Cook debuted with the first event in 2008, since then so many different hostesses have been carrying on the legume affair with enthusiasm and large participation (hosting line-up is signed up through 2012!). Just have a look at the Round up Archives and you'll know what I mean.
I get involved too sometime, though I am not used to cook with legumes so often, except traditional soups (and that was also my first recipe in 2009) , sometimes with special flavours or brilliant fresh Spring color. But I have tried to do my best with Falafel, Potato hedgehogs and Cecina, and give a different touch to seasonal salads. Recently I made also nice Chickpea & Rosemary Grissini for Bread baking Day, but don't know why I didn't sent the recipe to MLLA too.
And the most important thing is that I always have something to learn when reading the recaps and most recipes.
One of the first thing I learned (and I must confess was a real surprise! :-) was about unknown legumes to me such as peanuts, tamarind, carob and fenugreek.
So this is my different recipe this month, a classical festive treat, easy and quick to make, but more delicious and intriguing for the delicate contrast salty peanuts release, it's irresistible!
Keep caramel a little blonder than mine, I was distracted by the telephone :-)
You need:
190 g caster sugar
45 g glucose
45 g glucose
125 g water
a pinch of salt
150 g salted peanuts
15 g soft butter *
a pinch of baking soda
150 g salted peanuts
15 g soft butter *
a pinch of baking soda
* use peanut butter to enhance the flavor
In a small saucepan over medium heat melt water, salt, sugar and glucose, stirring only until sugar is dissolved, then simmer until the caramel is ready, has to be a beautiful amber color (neither too bright nor too dark, otherwise it will have a bitter taste), about 10/125 minutes.
Immediately remove from heat, pour in butter and baking soda, mix well and then add peanuts.
Mix well quickly, just enough to caramelize all peanuts and pour on a marble surface lightly greased (a piece of oiled kitchen paper scratched on will be all right) or parchment paper (always lightly oiled) and level to the thickness you prefer. I prefer to lay over another sheet of parchment paper and smooth off well with a rolling pin, while the mixture is still hot.
Wait a few hours to cool and then break down with hands.
If you won't eat everything at once (and I promise you, it will be really hard to resist!) you can store the brittle in an airtight box, even a tin box, making sure to put some parchment paper between the layers of brittle so they won't stich each other.
Immediately remove from heat, pour in butter and baking soda, mix well and then add peanuts.
Mix well quickly, just enough to caramelize all peanuts and pour on a marble surface lightly greased (a piece of oiled kitchen paper scratched on will be all right) or parchment paper (always lightly oiled) and level to the thickness you prefer. I prefer to lay over another sheet of parchment paper and smooth off well with a rolling pin, while the mixture is still hot.
Wait a few hours to cool and then break down with hands.
If you won't eat everything at once (and I promise you, it will be really hard to resist!) you can store the brittle in an airtight box, even a tin box, making sure to put some parchment paper between the layers of brittle so they won't stich each other.
