Serves many
2-1/2 cups roasted peanuts, divided
2 cups granulated sugar
3/4 cup water
1 cup light corn syrup
2 tablespoons coconut oil
2 teaspoons vanilla extract
2 teaspoons baking soda
Pinch of kosher sea salt
Generously grease a 17x12-inch glass baking pan.
Grind 1 cup of the peanuts in a processor until very fine. Set aside.
Put the remaining 1-1/2 cups of whole peanuts in a small bowl and set aside.
Put the coconut oil and vanilla together in a small dish and set aside.
Put the baking soda in a small cup or dish and set aside.
In a heavy, large saucepan over medium-high heat, sir together with a wooden spoon the sugar and water until boiling. Add the corn syrup and let the mixture boil, without stirring, until it reaches 280 F (138 C). Add the 2 cups of roasted peanuts and continue cooking and stirring until the mixture reaches 300 F (150 C).
Remove from heat and quickly stir in the coconut oil and vanilla mixture. Once it's incorporated, stir in the baking soda. Immediately pour the mixture into the greased pan.
Spread out evenly with a heat resistant silicone spatula so that the brittle evenly covers the bottom of the glass pan.
Sprinkle with the 1 cup of finely ground peanuts and pat with a spatula to help them stick to the cooling brittle mixture. Let it cool thoroughly, covered, and break up into small pieces once cool and crisp.
Makes 1-1/2 pounds.
Recipe courtesy of Cat Cora, first female Iron Chef America.
For even more vegetarian recipes, check out VegRecipes.org.
