From the kitchen
Camel Milk Peanut Brittle
Crunchy peanut brittle with a small camel-milk addition cooked into the initial syrup, then aerated with baking soda.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 1 cup sugar
- 1/2 cup light corn syrup
- 2 tbsp pasteurized camel milk
- 2 tbsp water
- 1 cup roasted peanuts
- 1 tsp baking soda
- 1 tbsp butter, plus a little for parchment
Method
- Line a rimmed sheet with a silicone mat or lightly buttered parchment. Measure baking soda and butter separately.
- Combine sugar, corn syrup, milk and water in a deep heavy saucepan. Heat gently, stirring until sugar dissolves.
- Attach a candy thermometer. Cook over medium heat to 250°F, then stir in roasted peanuts and continue cooking, stirring carefully, to 300°F.
- Remove from heat. Stir in butter, then baking soda; the mixture foams sharply. Keep hands and face away from steam.
- Pour immediately onto the prepared sheet and spread thin with a heatproof spatula. Do not press out all the bubbles.
- Cool completely about 1 hour before breaking.
Cook with confidence
Before you start
Before you start
Milk goes into the initial syrup, not into 300°F candy where it would spatter and cool the syrup below its target. Use a deep pot and a candy thermometer; adjust targets for altitude.
Serving and keeping
Keep airtight in a cool dry place for up to 1 week. Humidity softens brittle; do not store uncovered.
Foam Is Expected
After removing from heat, baking soda and butter cause vigorous foaming that creates brittle's porous snap.
Troubleshoot
- Chewy: below hard-crack temperature.
- Dense: baking soda under-mixed.
- Burnt: delay after 300°F.
- Sticky: humidity or undercooking.
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