A brief overview of the history of the sweet stuff is sure to satisfy your cravings in honour of this event dedicated to sugar. Even if the sweet and peanutty delicacy can only be obtained during the winter holidays, it is only fitting to rejoice at this time of year.
Peanut brittle is cherished by a large number of people of all ages. People keep returning for more of that salty-sweet crunch because it has an addictive quality that keeps them coming back for more. There are almost as many tales about the invention of peanut brittle as there are recipes for how to make it, and each one has its twist on how the candy came to be. Although many different cultures have been making confections out of nuts and syrup for hundreds of years, it is most likely that the peanut brittle that we are familiar with and enjoy came from the United States.
According to legend, a woman from the South accidentally created peanut brittle around the year 1890. It would appear that she was in the process of creating taffy when she made the mistake of adding baking soda instead of cream of tartar. However, because she did not want to waste the ingredients, she continued heating it, which resulted in a crunchy brittle rather than a soft taffy.
Another version of the story, which has its roots in the South, attributes the invention of the brittle to legendary hero Tony Beaver. For those of you who are unfamiliar with Tony Beaver, he is a figure from Southern legend who is frequently said to as Paul Bunyan’s cousin. According to the legend, Beaver filled the river with molasses and peanuts to save a town from flooding. In the end, the town was rescued, and everyone enjoyed a delectable feast to celebrate.
Make Your Peanut-Brittle at home
- Cook sugar mixture. Combine the water and sugar and mix well. Add corn syrup and mix. Stirring occasionally, cook the mixture over medium heat (avoid the temptation to increase the heat!), until it gently boils. Cook until the internal temperature is 250F.
- Add peanuts and stir. When the mixture reaches 300 degrees Fahrenheit on the candy thermometer, add the peanuts and stir them continuously.
- Turn off the heat.
- Other ingredients should be added. Add butter, baking soda, and vanilla right away. The mixture will froth and alter in consistency.
- Pour into a baking sheet. Pour the hot liquid slowly onto a parchment-lined sheet pan. Quickly (and carefully!) distribute the ingredients into an even layer using a knife or spoon.
- Allow it to totally cool (for at least 30 minutes) before slicing and enjoying.
When making peanut brittle, you should use a candy thermometer since the right temperature of the candy is essential for producing peanut brittle that is neither too soft nor chewy nor too rigid. This recipe requires baking soda, which cannot be substituted. Baking soda generates a certain chemical reaction (essentially a lot of rising froth) that is crucial for producing the ideal texture in peanut brittle, just like in homemade syrup or caramel corn.
The brittle will be a bit harder to bite through if you prepare it without baking soda. Be careful and wear gloves! If you’re not careful while pouring, the candy can easily fall into your hands or wrists because it is really hot. Use oven mitts or cooking mitts (that you don’t mind getting dirty), tilt the pan away from you, and scrape the hot mixture onto the sheet pan with a spatula.
