Peanut
Brittle
Recipe courtesy Jacques Torres Chocolate, MrChocolate
Brittle:
2 vanilla beans
3 1/4 cups or 500 grams unsalted toasted peanuts
1 scant cup or 200 grams granulated sugar
1/4 cup plus 1 tablespoon or 100 grams corn syrup
1 1/4 cup or 300 grams unsalted butter, cubed
1/4 cup or 80 grams honey
2 teaspoons or 6 grams salt
Optional
chocolate decoration:
32 ounces bittersweet chocolate, tempered
How to Make a Cornet, method follows
Split
vanilla beans lengthwise and scrape seeds into a large
heavy-bottomed saucepan, along with scraped out pods.
Place remaining ingredients in saucepan and place over
high heat. Cook to a caramel color while continuously
stirring with a wooden spoon. The mixture will become
very thick. Pull out the vanilla beans and set aside.
Lightly spray the work surface with vegetable cooking
spray. If you would like to use metal rulers so the
brittle will be rolled to an even thickness, set them
into place now. Immediately pour the mixture onto the
marble or granite slab (you can also use a parchment
paper lined baking sheet). Place a piece of parchment
paper over the hot brittle and use a rolling pin to
roll the peanut brittle into a 3/8-inch thick flat layer.
Use a sharp chef's knife to partially cut the brittle
while it is still warm. Allow it to cool completely
before coating it with chocolate. It is ready to eat
now or you can add chocolate to the outside of the brittle.
To
cover with chocolate: You can use a variety of methods
to apply chocolate to the brittle. You could simply
place some chocolate into a cornet and drizzle the chocolate
over the cool brittle. You could also use a dipping
fork to dip each piece of brittle in the chocolate.
Whatever method you use, allow the chocolate to set
and it is ready to serve.
How to Make a Cornet:
From Dessert Circus, Extraordinary Desserts You Can
Make At Home by Jacques Torres
The Cornet: A cornet is a small piping bag made from
parchment paper. It is usually used to make fine decorations.
Cut
an 8 by 12 by 14 1/2-inch triangle from a sheet of parchment
paper. Hold the middle of the long side of the triangle
between two fingers of 1 hand. Take the tip of the triangle
on the short, wide end and roll it toward the other
tip of that same end while simultaneously pulling it
in an upward motion. The tip of a cone will form where
your thumb and finger hold it on the long side.
Release
your grip from the long side, so that you are now holding
the 2 corners where they meet. The paper will already
resemble a partially formed cone.
Roll
the remaining tail until it is completely rolled into
a cone. There will be 1 point sticking up from the open
end. Fold it inside toward the center, and crease the
fold. Now you should have a cornet. To close the cornet
once it has been filled, fold it away from the seam;
this will keep the seam from opening. Use a pair of
scissors or a sharp paring knife to cut an opening at
the tip of the cornet to the desired size.
Yield: 80 pieces, depending on the size you cut
Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Expert
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Desserts
