I had experimented with this a couple years ago and it appears never put it on here. This time is was another experiment – i was trying to make beer mustard. It took 2 cups of beer, so that left me with a cup to use for beer brittle, yeah me! (hint, that was a terrible idea, and i threw it all away, so don’t go looking for that recipe)
I had some spicy peanuts from an experiment from the asian store and i had already tried them in the Szechuan Stir Fry Chicken, so figured i’d finish of the bottle in this.
Turned out nice, almost too nice to have in the house!
Peanut Beer Brittle
Ingredients
- 1 cup sugar
- 1/4 cup corn syrup
- 1 cup beer
- 1 tbsp. butter
- 1 tbsp. cayenne (optional)
- 3/4 up to 1.5 cup chopped peanuts
- 1 tsp. salt
- 1 1/2 tsp. baking soda
Instructions
- Line a jelly roll pan with a Silpat
- Combine sugar, corn syrup, beer and butter in a heavy saucepan
- Cook over medium heat, stirring until sugar dissolves.
- Cook 20 minutes or until a candy thermometer registers 275 degrees.
- Stir in peanuts, cook 2 minutes or until candy thermometer registers 295 degrees, stirring constantly.
- Remove from heat; stir in baking soda and salt. (Mixture will bubble)
- Quickly pour mixture onto prepared pan;
- Spread to 1/4 inch thickness using a wooden spoon coated with cooking spray.
- Cool completely. Break into bite-sized peices
Verdict:
It’s a bowl full of sugar, of course it’s delightful.
I chose to skip the cayene when i did the spicy peanuts.
Stay tuned for when i have too many banana chips and add them to the brittle!
