Rachel Schardt

Mmmmm sweet, salty, crunchy and ohhhh so good! Yes I'm talking about peanut brittle. Something to be said of a food that has all that yummy goodness and bonus you CAN make it at home. Yes, yes you can make it at home and add what ever you like. 

Why yes you my chocolate lover's you can make a special version of chocolate peanut brittle.  I will make sure to have a link for all you chocolate lover's that read my simple lil blog.

Ok for the recipes that call for kayro syrup you can use the light syrup to make it a little less sugary without sacrificing the taste. I know I use it in pecan pies I make hubby...he can't tell the difference!

1 1/2 cups lightly salted, roasted peanuts

1/2 teaspoon cinnamon

1/2 teaspoon cayenne pepper (optional)

3 cups sugar

1 1/2 cups water

Vegetable oil, for coating the saucepan

Softened butter for spatula

In a small bowl combine peanuts, cinnamon, and cayenne. Set aside.

Brush the inside of a medium sized heavy saucepan with vegetable oil. Add the sugar and 

water to the saucepan, cook over high heat, stirring occasionally with a wooden spoon, until 

it comes to a boil. Stop stirring, cover and cook for 3 minutes. Uncover, reduce heat to 

medium, and cook until the sugar is a light amber color. Stir in peanuts. This will greatly 

reduce the temperature of the sugar so work quickly. Once evenly mixed, pour mixture 

onto a sheet pan lined with a silicone baking mat or buttered parchment paper. 

Using a buttered spatula, spread thin. You will have to work quickly when pouring out and 

spreading the mixture in the pan. If necessary, in order to achieve single layer of peanuts, 

top with second sheet pan whose underside has been buttered. Cool completely and then 

break into pieces.

Now for the part you love...that right links!

http://www.foodrepublic.com/2011/12/23/bacon-peanut-brittle-recipe <great for bacon lovers