Source: Meg Ray, Miette
Recipe Type: Desserts | Seasons: Autumn, Spring, Summer, Winter
This recipe was demonstrated for CUESA’s Market to Table program on April 15, 2018.
Makes 1 pound
1½ cups sugar
¾ cups light corn syrup
¾ teaspoon salt
1 cup water
2 ounces butter
½ tablespoon baking soda
½ tablespoon vanilla extract
1 cup toasted Spanish peanuts, smashed
1 cup smashed popcorn
To prepare the brittle: Combine sugar, corn syrup, salt & water in saucepan over medium heat. When the temperature reaches 245° F (measured with a candy thermometer), add the butter. Continue to cook to 280° F, then remove from heat. Add baking soda & vanilla and stir to combine. Add peanuts & popcorn and stir to combine. Pour onto a full sheet pan (or 2 half sheet pans) lined with a silpat mat, and use a spatula to spread into a thin layer. Work quickly before it sets.
To serve: After the brittle has cooled, break into pieces by hand. Serve alone or as a decoration for desserts.