Book Club Pt 4- Spicy Peanut Brittle

There were two desserts during Book Club- this being the second one.  Since I wanted to something which I could make ahead- peanut brittle seemed perfect!  I made it the night before, and it was fresh and tasty as if I had made it right before everyone came over. It is a little tricky since you have to heat up the sugar, and then quickly form it. It was the first time I’ve heated sugar like this, so I was surprised how quickly it turns hard! Cooking is definitely chemistry. 

I came across this spicy peanut brittle by accident.  I was intrigued, and that’s how it made it on the menu.  It definitely has a specific flavor- when you take the first bite, it feels like the back of your throat is warming up.  Weird, but cool, sensation nonetheless.  Worth a shot if you want a small sweet snack (I can’t eat too much of this at one time).  Whatever was left over I had brought to work to nibble on around 3pm…the time I get sleepy.     =)

Spicy Peanut Brittle
Adapted from:Eat Make Read Blog

1 cup sugar
1 1/3 cup roasted peanuts
1/4 tsp cayenne (optional)
parchment paper

If you don’t have roasted peanuts, roast them for about 10 minutes in the oven, set for 300 degrees.  Let them cool before proceeding.

In a food processor, chop the peanuts.  Some will be more ground, while others will still be in tact.  Add them to a large bowl, then add the cayenne and stir.

In a small saucepan, over medium heat, add sugar.  Watch closely as the sugar will begin to melt quickly.  Stir it often as it changes into a liquid for about 10 minutes.  When the mixture is completely melted, quickly pour over the peanuts.  Then pour onto parchment paper, and spread.  You can put another pieces of parchment paper on top, and then using a rolling pin roll it into shape.  You will have to be fast, once the sugar cools, it hardens, and it’s difficult to form it into shape.

Let cool for at least 30 minutes, then using a knife cut the brittle in various sized pieces.  Most of them should be around 1-inch or so.  They will still be delicious after a couple of days- feel free to make ahead.