You don’t need corn syrup to make a good peanut brittle ! Try the Caribbean version I grew up with; made with brown sugar and spices, you’re in for a delicious crunchy treat.
- 1 tbsp vegetable oil
- 150g cane sugar (2/3 cup) (or light brown sugar)
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tbsp lemon juice
- 150g unsalted peanuts (1 cup)
- Line a 19*14cm (8*5in) baking pan with overhanging parchment paper and lightly brush with oil.
- Put the sugar in a large heavy-bottomed pan (preferably a steel pan) and shake the pan to level the sugar.
- Set the pan over low heat and cook without stirring until the sugar has completed melted, about 20 min. The caramel should have a dark amber color and be smooth.
- If you still have pieces of crystallized sugar after 20 min, lower the heat and swirl the pan gently for 5 min, dragging the dry sugar into the wet. If they don’t melt and your caramel turns too dark, you might have to start over as your brittle might end up too bitter.
- Take the pan off the heat and add the spices, lemon juice, and the peanuts. Stir with an oiled spatula.
- Pour into the prepared pan and use the spatula to spread the caramel as evenly as possible and to smooth the top. The caramel will be pretty sticky and harden quickly, so be fast.
- Let the peanut brittle set at room temperature and check the consistency with your fingertip every 15 min.
- When the peanut brittle is almost set, lift the brittle with the overhanging parchment paper, peel off the paper and set on a cutting board. Cut the peanut brittle into rough squares with a sharp knife.
- Put the pieces of the brittle back into the pan and wait for them to completely set before serving.
The peanut brittle will keep in an airtight container at room temperature for up to 2 weeks.
If you want you can wrap the peanut brittle pieces individually in cellophane or wax paper.
- Serving Size: 1 square
- Calories: 198
- Fat: 11g
Keywords: brittle, caramel, peanut brittle, cane sugar, confections, Caribbean