GATHER JOURNAL

Photograph by Gentl and Hyers Food Styling by Maggie Ruggiero
    

Salted Peanut Brittle

Desserts from Issue 1 – Summer 2012 – Float

Inspired by the local peanut brittle hoarded on childhood summer visits to Martha’s Vineyard, our version ups the salt factor a bit, making this crunchy treat perfectly suitable for adult palates.

serves 6 to 8



  • 2 cups sugar
  • ¼ cup water
  • ½ tsp baking soda
  • 1 tsp kosher salt
  • 3 Tbsp unsalted butter, cut into pieces
  • 2 cups unsalted, roasted peanuts
  • 1 tsp flakey sea salt like Maldon
  • vegetable oil, for brushing

  • 1

    In a medium saucepan, heat the sugar and water over medium heat gently stirring to help dissolve sugar. Once the sugar has begun to melt, increase heat to medium-high and boil, swirling pan occasionally without stirring. Have a small cup of cold water and a pastry brush handy to wash down any sugar crystals from the side of the pan. Meanwhile, grease a baking sheet and heatproof spatula with vegetable oil.
  • 2

    Once sugar has reached a golden amber color, quickly add the baking soda, kosher salt and butter. Be careful, the mixture will bubble up furiously! Give the pan a few swirls and remove from the heat. Add the peanuts and quickly stir to incorporate using your greased, heat-proof spatula. Immediately spread the brittle onto the greased baking sheet and sprinkle with flakey salt.
  • 3

    Cool completely.