Just sugar, honey, and peanuts for this delicious Peanut Brittle. Perfect as a gift idea for the holidays or a special thought, this sweet, wrapped in transparent paper and tied with a ribbon, will surely be appreciated by everyone. A few minutes of cooking and the irresistible aroma of roasted peanuts will make you fall in love with these crunchy bars. It will even awaken the memories of those who, like me, relive the charm of village fairs, when the surrounding air was filled with the delightful smell of almonds being roasted, and everyone, young and old, would stop in front of the treat stand to admire the skill of those who, after years of experience, would make the brittle dance on the marble surface to cool it down. Today, I wanted to try making the brittle with peanuts, “i nuciddi amiricani,” as they are called here in my area. The result? Crunch, crunch, it was gone in a heartbeat.
Curiosity: Peanuts, mistakenly considered nuts, are actually legumes because they grow underground and the seeds are in a pod. They are rich in proteins, fibers, monounsaturated and polyunsaturated fats (the so-called “good fats”). The seeds of the Arachis Hypogaea plant are called peanuts, American nuts, spagnolette, bagigi, scachetti, caccaetti, giapponi, or cecini, nocelle.
You can also read:
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 448.34 (Kcal)
- Carbohydrates 43.42 (g) of which sugars 37.01 (g)
- Proteins 14.52 (g)
- Fat 27.74 (g) of which saturated 3.53 (g)of which unsaturated 22.53 (g)
- Fibers 4.76 (g)
- Sodium 11.65 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Peanut Brittle
- 12 oz peanuts (shelled)
- 3/4 cup sugar
- 1/3 cup honey
- as needed sunflower oil (to brush on parchment paper)
- as needed colored sprinkles
Tools for Peanut Brittle
- 1 Skillet
- 1 Wooden Spoon
- Parchment Paper
Steps
To prepare the Peanut Brittle, the peanuts must be shelled and the skin surrounding each seed should be removed.
I used roasted peanuts, but you can also use unroasted peanuts, in which case the brittle will be a lighter color.
As for the honey, there’s no need to use a particular quality; any type will do.
In a skillet, put the honey and sugar, let them melt and stir over moderate heat until the two ingredients become frothy.
At this point, add the peanuts and start stirring with a wooden spoon. The sugar and honey will initially seem to be absorbed by the peanuts but will then melt again.
Continue stirring with the spoon until the peanuts become a little dark and are well roasted.
At this point, remove from heat and pour onto a sheet of parchment paper, previously brushed with a little oil.
If desired, add colored sprinkles before the sugar cools completely, otherwise, they won’t stick.
Before it cools completely, try to shape the brittle into a square or rectangle, using the parchment paper to avoid burning yourself.
Once the peanut brittle has completely cooled, only then can it be cut into pieces.
FAQ (Frequently Asked Questions)
How do I store it?
At room temperature if in a cool environment, or in the fridge, to be safer.
