Sweet, salty, slightly hoppy goodness..
This is my variation of peanut brittle and it disappeared before the lunch hour when I brought it to work, but the recipe is worth playing around with until you find a variation that suits your taste.
- 1/4 cup unsalted butter
- 1/4 cup lard (or sub for more butter)
- 2 cups white sugar
- 1 to 2 teaspoons salt
- 3/4 to 1 1/4 cups of unsalted peanuts (I use Spanish)
- 1/2 cup beer (I used an amber for the maltiness, but a citrusy and hoppy IPA is equally delicious)
- 1-2 tablespoons red chili powder (optional, I love with the amber and love a little less with the IPA; smoked chili powder also works really well)
- Grease a baking sheet with some butter; set aside.
- Lightly toast the peanuts over medium low heat.
- Combine the butter, sugar, salt, and beer in a saucepan over low heat. Slowly bring to a boil to a “hard crack” stage while carefully watching the temperature. You want it to be around 300-310F. You can bring it up to 320F for a slightly darker, but don’t let it go over that. Sugar goes from kind of hot to hotter than you want very quickly and hotter than you want will cause the brittle to taste burnt.
- Once at the right temperature, immediately cut the heat and remove the saucepan from the burner. Mix in the peanuts, pour onto the baking sheet, and spread evenly. Optional: sprinkle the chili powder over the brittle to your taste.
- Allow to cool until the brittle reaches room temperature. For easier clean up – wash the saucepan immediately after using to make clean up easier (otherwise it’ll stick to the sides, but hot water works at this stage).
- Once the brittle has cooled, crack and eat, or store somewhere airtight.