Today I had an overwhelming craving for something cinnamony. I also had some freshly purchased raw Spanish peanuts sitting on my kitchen counter. Even though I have made peanut brittle many, many times, I had never thought to change the recipe even the teensiest bit. So, I went all out and added cinnamon.
I know. I am terribly creative.
I realize that vegan peanut brittle isn’t exactly hard to come by, nor am I the slightest bit unique in thinking of adding such a common spice to such a common candy. But, if you have never tried it before, do so. It is really, really good.
I would highly recommend a candy thermometer. It is well worth the few dollars you will spend on it. I tend to break them shortly after I purchase them, because they are made of glass, and I am destructive… so for this batch, I used a digital thermometer and the cold water method.
The pot you cook candy in is also important, and not to be overlooked, or your candy could be a flop. I use a fairly thick sided pot. Here is some relative info from I site I just found to maybe help demonstrate: http://www.chocolate-candy-mall.com/candy-making-tools.html
Like bread-making, candy-making is a simple concept, but sometimes you just have to try it out and fail a few times before you understand how NOT to do it. That was my learning experience, at least. There are a great amount of resources available on the internet that will elaborate on the details of proper candy making… but I am definitely not the best person to articulate those steps. :)
Cinnamon Peanut Brittle
- 1 cup sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1 heaping tbsp Earth Balance margarine
- 1 1/4 cup raw Spanish peanuts
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- 1 tsp vanilla extract
Grease a cookie sheet. In small bowl mix together baking soda and cinnamon. In separate container, measure out your peanuts. Make sure you have your vanilla extract handy.
In medium sized sauce-pan, combine sugar, corn syrup, water and Earth Balance. Over medium heat, and stirring occasionally with wooden spoon, bring mixture to a boil.
Once it has started boiling, add Spanish peanuts.
Bring back up to boil and keep on medium heat until candy mixture reaches 300 degrees on your candy thermometer, or hard crack stage in your cold water test. (If syrup from pot is dropped into a shallow glass of cold water, it should immediately turn to the consistency of peanut brittle, and not bend)
Remove from heat and add baking soda/cinnamon mixture and vanilla. Stir well and pour onto greased cookie sheet. Wait a few minutes, until candy is cool enough to handle, and pull gently to desired thickness.
Let cool completely and then break into individual pieces.