There was never a time in my life when I *didn’t* want peanut brittle. My Aunt Anna would ship me some every year for Christmas because hers was one you just couldn’t beat.
Then, as though the brittle gods wanted my addiction to grow, my Chef in school introduced me to the world of other brittles. Cashew brittle, pistachio brittle, almond brittle! Just about any nut you can think of can be made into brittle! But my new favorite would have to be sesame brittle. It’s rich and nutty, crunchy and delicious!
The following recipe is for my Aunt Anna’s peanut brittle, but any nut can be substituted. And if you want to try sesame brittle, Use 1/2 the amount you would use for nuts (ex: the recipe calls for 1 cup peanuts; you’d use 1/2 cup sesame seeds). I also found out, you can get an amazing sesame brittle by splitting your amount in half and using half white sesame seeds and half black!
-1 cup granulated sugar
-1/2 cup light corn syrup
-1/4 teaspoon salt
-1/4 cup water
-1 cup unsalted peanuts
-2 tablespoons softened butter
-1 teaspoon baking soda
Grease a large cookie sheet (or several aluminum pie tins) and set aside. In a heavy saucepan (2qt), bring to boil over medium heat, sugar, corn syrup, salt and water. Stir ONLY UNTIL SUGAR IS DISOLVED. Add peanuts. Set candy thermometer in the pan and let mixture cook until temperature reaches 300 degrees (or until a small drop of the mixture dropped into really cold water separates into brittle threads).
Remove from heat and immediately stir in butter and baking soda. Pour into cookie sheet.
**For thick brittle, leave as is. For thinner brittle, using 2 forks to lift and pull mixture as thin as wanted. CAUTION: MIXTURE WILL BE VERY HOT! Allow to cool and break into pieces.