Vanilla Bourbon Peanut Brittle
Nothing keeps the cold-weather blues away better than a shot of bourbon. So it makes perfect sense to slip a tablespoon of the brown spirit into this sweet, crunchy, vanilla peanut brittle. Sweet, salty and boozy? Top that!
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- 1 tablespoon bourbon
- 1 cup sugar
- 1 teaspoon baking soda
- 1 1/2 cups roasted salted peanuts
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsalted butter, cut into 1/2-inch cubes
- 1/2 cup light corn syrup
- Line a rimmed baking sheet with a Silpat or greased parchment paper.
- Whisk the bourbon, baking soda, and vanilla extract together in a small bowl.
- Heat the corn syrup with 1 tablespoon water in a deep, heavy-bottomed pan until steaming and just bubbling at the edges, then add the sugar and stir to dissolve.
- When the sugar syrup comes to a boil, cover for 3 minutes to dissolve any sugar crystals that might be clinging to the sides of the pan. Uncover and stir in the peanuts.
- Continue to boil until the temperature of the sugar syrup reaches 300 (the hard crack stage) on a candy thermometer. There will be a very slight change in color at this point, where the sugar turns from clear to just barely golden, but it's almost imperceptible. For best results, a candy thermometer is the way to go.
- Add the butter and reserved baking soda, bourbon, and vanilla extract and stir vigorously. The brittle will foam up and turn golden.
- With the help of a spatula, pour the brittle onto the prepared baking sheet. (Be extremely careful when working with molten sugar!) Work quickly to spread it as evenly as possible.
- Allow the brittle to cool and harden completely, about a half hour, before breaking into pieces.
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