Peanut brittle with a spicy flavor
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 491, total fat 35 G., saturated fats 9 G., proteins 10 G., carbohydrates 42 G., fiber 5 G., cholesterol 30 mg, sodium 224 mg, sugar 36 G.
Calories 491, total fat 35 G., saturated fats 9 G., proteins 10 G., carbohydrates 42 G., fiber 5 G., cholesterol 30 mg, sodium 224 mg, sugar 36 G.
"This savory nutmeg is my take on a peanut recipe a friend gave me," shares Rachel Ray. "I adapted it by adding several types of nuts, chili peppers, cinnamon, and a little less corn syrup. I also toast the nuts first to intensify their flavor."
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup whole blanched almonds
- 1 cup chopped toasted hazelnuts
- 1 cup large peanuts
- 2 vanilla pods
- 1 cup of sugar
- 1/4 cup of quality honey
- 1/4 cup corn syrup
- 1.5 tsp sea salt
- 140 g butter, diced
- 1 teaspoon ground ancho pepper
- 1/8 tsp ground cinnamon, a couple of pinches
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Recipes with similar ingredients: hazelnuts, almond, Peanut, roasted nuts, ancho pepper, cinnamon, vanilla pod, corn syrup, honey
Cooking the dish according to the recipe:
- Preheat the oven to 175°C. Place the almonds, hazelnuts, and peanuts on a small baking sheet and toast until fragrant. Let cool. Line the baking sheet with parchment paper and tear off another equal-sized piece. Set aside.
- Halve the vanilla beans and scrape out the seeds. Add the seeds and pods to the saucepan along with the toasted nuts, sugar, honey, corn syrup, salt, and butter.
- Place the pan over high heat and stir until caramelized. Then add ground ancho pepper and cinnamon. Remove the vanilla beans with a fork and transfer the mixture to a lined baking sheet. Cover with another sheet of parchment paper and roll out into an even layer about 1 cm thick. Let the brisket cool and break into pieces.
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