Thursday, November 10, 2011
Pinterest Chocolate Covered Peanut Brittle
In case you didn't know, I have a slight obsession with Pinterest.
And by slight I mean I *might* check my pinterest account before I check my emails in the morning.
I *might* have used up an entire months worth of internet on my mobile in two weeks because I was pinning during my morning and evening bus commute...which is 45 minutes in each direction.
(click on my Pinterest button on the right to see what I have been so busy pinning!)
However, as much as I pin away to my little hearts content, it is very rare that I actually do something with the items I pin.
Gorgeous white and grey kitchen with all of my dream appliances? Sure, throw that on my "Someday forever Home" board for that one day when I finally own a home, not to mention a home that is big enough to fit said kitchen and I have enough money to outfit it with all of those fancy appliances. ie - in my dreams
The amazing ivory Dolce and Gabanna ballroom skirt chic-ly paired with a fitted denim shirt? Get up on my "so pretty for my closet" board and stay there! Its highly unlikely I will ever find you in my real closet, oh beautiful skirt...so stay in my imaginary one!
But, I digress...you probably came here for a post about Peanut Brittle. I'm getting there, don't worry.
Perhaps my favorite board is my "Nom Nom" board - otherwise known as the-place-where-I-put-all-of-my-food-inspirations-that-I-cannot-look-at-on-an-empty-stomach. Got that? The Nom Nom board.
Last week I pinned something that looked SO amazing, I couldn't get it out of my brain.
It was homemade peanut brittle. Covered in dark chocolate. Dusted in sea salt.
*cue angels singing*
Now, my extent to working with a candy thermometer includes the few times I have made homemade caramels and a couple of times I made marshmallows. I wasn't too nervous about making the peanut brittle (or toffee as its known to some people) until I started reading the comments below the original posted recipe. People were having problems with the mixture seizing and separating, throwing away batch after batch. Apparently, molten hot boiling sugar butter is tricky to work with.
I jumped right in, and by some grace of the big man upstairs, my toffee came out perfect! It was crunchy and crisp, it didn't have a slick of buttery oil on the top, the crunch of the peanuts and the smooth dark chocolate complimented each other perfectly. And the sea salt...
How did I live before I had sea salt in my life?
The recipe makes a full cookie sheet worth of candy. Perfect for sharing with others (or not, I won't tell). And when all the candy is gone...?
I have can think of one way to use up those crumbs, and it rhymes with ice cream.
Check out the original recipe here on www.culinate.com. I reduced the amount of butter to 3/4 lb of butter but otherwise kept all of the other measurements the same. I followed the cooking instructions pretty much to a T as well...I hope you enjoy it as much as I did!
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It's 11 am in NYC and all I want is your chocolate covered peanut brittle (or make it macadamia for this allergic girly) and sea salt. Oh my! Gorgeous pics!
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