Peanut Brittle - MLLA # 43

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 

 125 g water

a pinch of salt
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.

 

  

 

 This recipe goes to Claire who is hosting MLLA # 43
Thanks to Susan, our lovely and charming founder