Mex­i­can Peanut Brit­tle (Palan­que­tas de Cac­ahu­ates)

SAVEUR - - Range -

MAKES ONE 9-INCH SQUARE To­tal: 30 min.

This thick, sat­is­fy­ing brit­tle is unique, thanks to the ad­di­tion of pi­l­on­cillo, a dark, un­re­fined Mex­i­can cane sugar that’s pressed into molds. It al­ready has its own caramel notes be­fore cook­ing, plus earthy hints of rum and smoke, which bring com­plex­ity to the palan­que­tas’ fla­vor. But­ter, for greas­ing ½ cup sugar 2 Tbsp. pi­l­on­cillo 2 Tbsp. honey ¼ tsp. kosher salt 2 Tbsp. un­salted but­ter, cut into small pieces 2 cups toasted peanuts 1 Lightly grease a 9-inch square bak­ing dish with but­ter; set aside. 2 In a small pot, add the sugar, pi­l­on­cillo, honey, salt, and ¼ cup wa­ter; swirl with your fin­gers to com­bine. Us­ing clean, wet fin­gers, brush away any sugar re­main­ing along the sides of the pan. Set over medium-high heat and bring to a boil; cook with­out stir­ring un­til the syrup reaches a dark caramel stage on a candy ther­mome­ter, 345°–350°F, 18–22 min­utes. Re­move from the heat; quickly add the but­ter and peanuts, and stir with a wooden spoon un­til com­bined.

3 Scrape the mix­ture into the bak­ing dish; use the spoon or your hands to press the candy into an even layer. While the candy is still pli­able, over­turn it onto a cut­ting board and slice into squares or bars. Let cool com­pletely and serve, or trans­fer to an air­tight con­tainer and store for up to 1 week at room tem­per­a­ture.

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