Cookbook author Gesine Bullock-Prado shares the recipe for a childhood treat that she and her sister sandra still love.Sandra Bullock and her sister cookbook author and chef Gesine Bullock-Prado’s favorite recipe they make together is Spicy Peanut Brittle. In the latest issue of People Magazine the sisters talk about the recipe and what they absolutely love about it. “Sandra and I have been messing with this combination since childhood,” Bullock Prado says. “It’s crunchy, sweet and spicy.”
In her new cook book “Sugar Baby”, Bullock-Prado turns a foodie’s eye on the joys of sweets while also taking the fear and intimidation out of working with sugar. Organized by temperature and chemical stages, here are over 100 recipes for lollipops, candy corn, rock candy, gummy candy, macaroons, marshmallow, pudding pops, cakes, and much more. With various recipes including peanuts, “Sugar Baby” will satisfy even the most demanding sweet tooth.
Spicy Brittle
makes about 1 1/2 lbs.
2 cups sugar
1/2 cup corn syrup
1/4 cup unsalted butter
1 tsp salt
1 tsp cayenne pepper
1 tsp baking soda
3 cups salted dry-roasted peanuts
spray a large sheet pan with nonstick baking spray. in a large stockpot over medium heat, combine the sugar, corn syrup, salt & pepper. stir until the sugar dissolves.
boil mixture without stirring to 300 degrees.
remove pot from heat. sprinkle baking soda over the syrup and stir. the contents will bubble vigorously. stir in the peanuts.
quickly pour mixture evenly onto prepared sheet pan. use a small spatula {sprayed with nonstick baking spray} to spread the brittle in the pan while it is still warm.
cool and break into pieces.
recipe neglects to indicate when to use the butter! mine came out sticky.....,
ReplyDeleteyep, i went to youtube and watched dozens of vids making brittle. some added butter in the beginning, some in the middle, some at the end. i thought the end would be better so it would not burn. next time i'm adding butter at the beginning. there is definitely a trick to making good brittle. you really have to be on your toes. everything has to be perfect. from the pan you use to exactly when you take the pan off the fire. some recipes called for water instead of syrup. i still want to use syrup. i'll post for sure the next time i make some. good luck. send me your pics and findings and i'll post your results. thanks again. smokinronnie halcomb
ReplyDeleteI cooked the all the ingredients together to 300 removed from heat added the baking soda and peanuts. Move quick though it gets hard fast. Mine turned out perfect first try. OMG so good. Love how when you eat it you don't noticed the heat but once your done it radiates in your mouth. Best peanut brittle ever!!
ReplyDeleteThe recipe as published in People magazine said to combine the sugar, corn syrup, butter, salt and cayenne pepper.
ReplyDeleteCan you do this with other nuts as well?
ReplyDeleteNancy I don't know why not. Luv me sum PeCans!!!
ReplyDeleteI added the butter at the beginning with the sugar, syrup, salt and cayenne. I also let mine get up to 350° before removing it from the heat. It turned out amazing. Sweet with a slight kick at the end and a nice crunch.Delicious!
ReplyDelete