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Thursday, January 26, 2017

Healthier Peanut Brittle

1 cup Sucanat/rapadura
1/4 cup honey (I am sure you could use maple syrup here if desired)
1/4 cup water
1 cup peanuts, raw or salted as desired
2 tablespoons coconut oil
1 teaspoon vanilla
1 teaspoon baking soda
Grease a large cookie sheet. Set aside. In a heavy 2 quart saucepan, over medium heat, bring sucanat, honey, and water to a boil. Stir until sucanat is dissolved. Bring to a boil and add coconut oil and vanilla, stirring constantly until mixture reaches 280F on the candy thermometer. If you don’t have a candy thermometer (like me!), then you want to have a cold glass of water nearby and drop a bit of the mixture into it every few minutes until it forms a stiff ball in the water. This will confirm that it is hot enough.
Add peanuts and continue stirring until temperature reaches 300 degrees F (150 degrees C), or for another 2 minutes or so, or until a small amount of mixture dropped into very cold water separates into hard and brittle threads Remove from heat and quickly stir in baking soda. Work quickly and pour at onto cookie sheet, spreading out with the spoon to form a thin layer in a rectangle shape. Cool and then break candy into pieces. It takes about 10-15 minutes to cool. Store in a covered container.

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