Caramel happens when you boil down white sugar and cream into a liquid candy. Some recipes call for a pinch of salt and a dash of vanilla, but you can play with all sorts of flavorful add-ins, as l...
Yield: ½ pound (225 g) of brittle
8 ounces (225 g) 70% dark chocolate, roughly chopped
2 teaspoons (44 g) corn syrup
1 cup (145 g) roasted unsalted peanuts
1⁄2 teaspoon sea salt
Place a metal or glass bowl over a large saucepan filled halfway with water to make a double boiler. Bring the water to boil, and then reduce it to a gentle simmer. Place the chocolate and corn syrup in the bowl, and cook, stirring often, until melted and smooth. Stir in the peanuts and immediately pour this mixture out onto a sheet pan lined with parchment paper or a silicone baking mat. Using a spatula, evenly disperse the peanuts and spread the mixture into an even thickness. Sprinkle with the salt. Refrigerate until hardened, then break or cut into pieces for serving.
Excerpted from The New Southern Table: Classic Ingredients Revisited by Brys Stephens. (Fair Winds Press, 2014)