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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

TIP OF THE DAY: Make Peanut Brittle

Americans have grown accustomed to a sweet dessert after dinner, or a baked treat as a snack with a cup of coffee.

Instead, consider a couple of pieces of peanut brittle. They deliver sweetness, satisfying crunch and protein-packed peanuts. This recipe has a hint of coffee to complement your cup of joe.

The prep time is 20 minutes, cook time 15 minutes, for a yield of ten 1/4-cup servings. And for those who don’t like corn syrup: This peanut brittle recipe is made without corn syrup.

Switch It Up

  • You can make chocolate brittle by replacing the coffee with 2 tablespoons of baking cocoa.
  • You can substitute another nut to make almond brittle, macadamia brittle, pecan brittle, pistachio brittle or walnut brittle.
  • After you taste the first batch, you can adjust the sweetness the next time. (We typically use less sugar.)
  •  
    You can also make batches as hostess/host gifts.

     

    It’s easy to make your own peanut brittle. Recipe and photo courtesy Nescafé.

     
    If you don’t want to make your own, head over to BrittleBrothers.com, where Grandma’s secret recipe is made into cashew brittle, peanut brittle and pecan brittle, sold in bags and tins for gifts and party favors.

    COFFEE PEANUT BRITTLE RECIPE

    Ingredients

  • Wax paper or parchment paper
  • Nonstick cooking spray
  • 1 tablespoon instant coffee granules
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/4 teaspoon cream of tartar
  • 1 tablespoon butter
  • 1 cup dry roasted peanuts or other nuts
  •  
    Preparation

    1. PREPARE. Line a large baking sheet or tray with wax paper; spray lightly with nonstick cooking spray.

    2. COMBINE. Mix the coffee granules, baking soda and salt in small bowl; set aside. Combine sugar, water and cream of tartar in medium, heavy-duty saucepan. Stir with wooden spoon over low heat until sugar is dissolved, occasionally brushing down sides of pan with wet pastry brush if needed.

    3. BOIL. Bring the mixture to a boil over medium-high heat. Cook, stirring occasionally, for about 6 minutes or until the mixture is a light brown color. Remove from heat; add butter and coffee mixture (mixture will foam) and stir quickly to combine.

    4. POUR & COOL. Pour mixture onto the prepared baking sheet. Tilt the sheet to spread the mixture evenly (it should spread to roughly 12 x 9-inches in diameter). Quickly sprinkle with peanuts. Cool completely, about 30 minutes.

    5. CRACK. Break the brittle into pieces. Store in an airtight container at room temperature for up to 1 week.

    Find more of our favorite candy products and recipes.

      





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