Cinnamon Peanut Brittle and Classic Butter Toffee
These two things were popular items to purchase in the baked goods booth in my son’s school fall festival. With the addition of cinnamon in the peanut brittle, it added a touch of spiciness to them. The butter toffee were a classic, simply delicious and with a perfect crunchiness. Either one of these will be a nice companion to cool and creamy desserts.
Cinnamon Peanut Brittle
Makes about 25 to 35 pieces
2 cups sugar
1/4 teaspoon cream of tartar
1 cup light corn syrup
2 teaspoons ground cinnamon
2 tablespoons unsalted butter
2 cups roasted salted peanuts
1 teaspoon baking soda
Grease well a 13×17-inch baking pan with sides with vegetable oil.
Combine 1/2 cup water wth the sugar, cream of tartar, and corn syrup in a medium-size heavy saucepan fitted with the candy thermometer. Bring to a boil over medium heat. After it boils, stir occasionally. Boil the mixture until it reaches 340 degrees. The color should be deep golden brown. Remove from the heat and, quickly, sitr in the cinnamon with a wooden spoon. Stir in the butter until it is melted, then the peanuts and baking soda.
Pour the mixture onto the oiled pan and spread it out a bit with the back of a wooden spoon, to about 1/4-inch thickness (it may not fill the whole pan). Let the brittle harden, uncovered, in a cool place, 30 to 45 minutes.
Using your hands, and wearing cotton or plastic gloves if desired to keep off any fingerprints, break the brittle into pieces. Store in an airtight container.
Source: from Gale Gand’s Just A Bite
Classic Butter Toffee
Makes about 1 1/2 pounds
Butter
1 cup butter
1 cup sugar
3 tablespoons water
1 tablespoon light-color corn syrup
1 teaspoon vanilla
1 cup bittersweet chocolate pieces
Line a 13×9 x 2-inch baking pan with foil, extending foil over edges of pan. Set pan aside.
Butter sides of a heavy 2-quart saucepan. Melt 1 cup butter in the saucepan. Add sugar, the water, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to a medium; continue boiling at a moderate, steady rate, stirring frequently, until thermometer register 290 degrees F, soft-crack stage (about 15 minutes). Adjust heat as necessary to maintain a steady boil. Watch syrup carefully after it reaches 280 degrees F to prevent scorching. Remove saucepan from heat; remove thermometer. Stir in vanilla. Pour candy into the prepared pan, spreading quickly to an even thickness about 1/4 inch. (Toffee will not cover entire surface of prepared pan.)
Let candy stand for 2 to 3 minutes or just until set. Sprinkle with chocolate pieces. Let stand for 1 to 2 minutes. When chocolate pieces have softened, spread melted chocolate over candy. Chill in refrigerator about 20 minutes or until candy is firm.
Use foil to lift candy from pan. Break candy into pieces about 2 inches across. To store candies: place candy in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days, refrigerate for up to 1 month, or freeze for up to 3 months. Thaw candy, if frozen, before serving.
Source: from Better Homes and Gardens Christmas Cookies, 2007
Wow, that looks amazingly good!
thank you Alisa, they’re great for gift giving too!
Comment by Alisa - Frugal Foodie — October 17, 2009 @ 7:54 am
Such fun versatile candies for the holidays and they look so beautiful in your white ramekins. These are so perfect for crumbling over ice cream, serving with fresh coffee, pairing with dessert wines for a fun holiday tasting or just nibbling on!
thank you for visiting! making candies like those are satisfying to me too.
Comment by Zupan's Markets — October 19, 2009 @ 3:26 pm