Master Chocolatier, Fred Morden
Mordens’ of Winnipeg
This original salty and sweet candy adds a layer of nostalgia to the Christmas candy plate.
Ingredients
½ cup butter, divided
2 cups granulated sugar
1 cup light corn syrup
2 cups raw Spanish peanuts
1 cup water
1 tsp salt
1 Tbsp baking soda
Method
- Use ¼ cup butter to coat two cookie pans and set aside.
- Combine sugar, corn syrup and water in a heavy 5-quart saucepan. Bring to a boil over medium heat, stirring constantly with a wooden spoon. Clip a candy thermometer to the side of the saucepan without allowing the tip to touch the bottom of the pan.
- When the temperature reaches 270°F, add the Spanish peanuts and stir mixture constantly.
- When the temperature reaches 295°F, remove the candy thermometer. Remove the saucepan from heat and stir in salt, remaining butter, and baking soda. Stir vigorously; the batch immediately begins to expand. Keep stirring for about 25-30 seconds to mix well.
- Pour the batch onto two buttered cookie pans before the brittle hardens and while it is still quite hot. Use silicon tongs to stretch it to the desired thickness. Caution: do not touch mixture with bare hands.
- Let brittle cool to room temperature for 30 minutes.
- When brittle is cool, remove from cookie pan and break into 3-inch pieces. Store brittle in an airtight container.
Yield approx. 2 pounds