This version of the all-time American favorite is crisp, chewy, and very peanutty. After trying it, you will probably never eat store-bought peanut brittle again.
Recipe information
Yield
4 1/2 cups
Ingredients
Preparation
Step 1
Coat a baking sheet with the vegetable oil; set aside. In a 3-quart heavy-bottomed saucepan over high heat, cook the sugar, the water, and the cream of tartar without stirring until it is a medium caramel color (about 8 minutes). Brush down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
Step 2
Add the peanuts and stir with a wooden spoon to coat them completely with the caramel. Remove the pan from the heat, pour the mixture onto the oiled baking sheet, and spread it out with the wooden spoon. It is necessary to work very fast because the mixture sets up rapidly.
Step 3
Let the peanut brittle cool completely (about 30 minutes), then break it into pieces with your hands. In a tightly covered container, the brittle will keep for 1 week at room temperature
VARIATION
Step 4
Substitute any toasted nuts for the peanuts.
