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
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
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.
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