Martha Stewart is the gift that keeps on giving, at least she is for me as of late. The poise, the patience, the voice, that grin: The Doyenne Domestic sure has a way about her.
And so does her website, constantly giving viewers a wide range of projects to try. Since it’s the holiday season, I thought I’d check out her advice on making holiday candy. And of course, it turns out she’s more than up to the task … or one of her employees is.
[ Related: Holiday Eggnog That Will Knock Santa on His Pants ]
MarthaStewart.com gives us “Homemade Holiday Candy,” a pretty straightforward title to a very large, small book-length collection of goodie recipes. And since it would be impossible for me to sum up this dazzlingly array of DIY sweet-tooth confections, I decided to focus on what looks like one of the easier ones to make: peanut brittle (and yes, if you know me you may be in paroxysms now; Scott, giving out frilly baking advice. I’m more convincing writing about rock music, you say.)
“Au contraire, mon frère,” I reply, with some truth.
The beauty of the true professional scribe is the art of illusion. Suddenly, we’re experts on everything from drywall installation to theoretical astronomy.
Anyway, unless you’re allergic to peanuts or plagued with sensitive teeth, you almost have to like peanut brittle, right? Well, I do. Of course, I tend to like things with little to no nutritional value.
One good thing (or bad, depending on the way you look at), you can make these sweets anytime of the year. But hey, it’s the holidays, so throw that calorie counter away in your Adams Morgan abode and eat up.
Here’s the recipe:
- Prep Time: 5 minutes.
- Total Time: 35 minutes.
- Servings: 4.
- Softened unsalted butter for your baking sheet.
- 2 cups of sugar.
- A pinch of salt.
- 1-1/2 cups (or 7 oz.) of salted peanuts.
- Vegetable oil for your spatula.
Note: Use a medium-sized saucepan (wider rather than taller) that doesn’t have a nonstick coating.
1. Step One
Take a rimmed baking sheet, butter it, then set it aside. Take the medium saucepan and stir together your sugar with a half-cup of water and salt. Without stirring, cook on high heat for about three minutes, or until the sugar begins to melt and turn golden. Keep cooking for about 10 minutes and stir occasionally until the sugar has melted into a golden amber.
2. Step Two
Remove the pan from the heat and stir in your peanuts. Now, immediately pour the peanut mixture onto your buttered sheet. With due haste, use your vegetable-oiled spatula and spread the mixture around so it’s a half-inch thick. Now let it cool completely for about 15 minutes, and then break your brittle into pieces.