Ok so peanut brittle, where are the photos of that? What is this brownie crap? I know. There are none. These are all I have. And normally I would NOT want to share this recipe with you because of the lack of photos, BUT (are you listening?) BUT I had to because the spicy peanut brittle was so good, so very good. The sweet & spicy melded perfectly AND the fact that the vultures in my house ate it all in 5 hours. And these 2 -3 little pieces you see here are all that I had left when I finally realized "oh no! I forgot to take the photos before the vultures set in and ate all the brittle!". So while a photo of 3 pieces of spicy peanut brittle all alone on a plate would look like crap no matter how perfectly I positioned them; I decided to dress it up a bit with fresh whipped cream and brownies.
Peanut brittle is really a great way to dress up any dessert. So keep that in mind when you want to add a little "something something" to your next dessert. You feeling me? :-)
spicy peanut brittle
room temp butter for greasing up the silpat & spatula (or nonstick spray)
1 cup white sugar
¼ cup water
Pinch of salt
¾ cup dry roasted salted peanuts
Pinch or 2 cayenne pepper (depending on your preference), optional
Spray a silpat sheet as well as the spatula. Place the silpat into jellyroll pan, set aside.
In a medium saucepan over high heat, combine sugar, water and salt.
Cook for 3 minutes without stirring.
Once sugar has begun to melt and turn light golden color (maybe 4- 6 minutes). At this point let is cook but now stir with spatula every once in a while. Do this for another 8 – 10 minutes or if you go by color then when you know its done is by its golden amber color, not dark but golden. Golden amber is the color we want. Take off heat, stir in the peanuts then add in your pinch or two of cayenne pepper.
Now you have to work very fast. Pour this immediately over the greased silpat, and using your spatula spread out the brittle, not too thin, not too thick. Now leave it alone for at least an hour if not more to let it harden.
Notes: almonds, walnut, pecans, pistachios would work great too