On April 6, 2012, in Recipes, by admin





  • 1 each Vanilla Beans
  • 3 1/4 cups Unsalted Toasted Peanuts
  • 1 cup Sugar
  • 1/4 cup Corn Syrup
  • 1 1/4 cup Unsalted Butter
  • 1/4 cup Honey
  • 2 teaspoons Salt


Step 1 Split vanilla beans lengthwise and scrape seeds into a large heavy-bottomed saucepan, along with scraped out pods. Place remaining ingredients in saucepan and place over high heat.
Step 2 Cook to a caramel color while continuously stirring with a wooden spoon. The mixture will become very thick. Pull out the vanilla beans and set aside.
Step 3 Lightly spray the work surface with vegetable cooking spray. If you would like to use metal rulers so the brittle will be rolled to an even thickness, set them into place now. Immediately pour the mixture onto the marble or granite slab (you can also use a parchment paper lined baking sheet). Place a piece of parchment paper over the hot brittle and use a rolling pin to roll the peanut brittle into a 3/8-inch thick flat layer.
Step 4 Use a sharp chef's knife to partially cut the brittle while it is still warm.
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