Molasses Peanut Brittle from a 1904 Recipe

Molasses adds a delightfully dark sweetness to this crispy, crunchy confection.

INGREDIENTS

1 cup of molasses

1 cup of brown sugar

2 Tbsp of unsalted butter

1 Tbsp of vinegar

1 tsp. baking soda

1 cup of peanuts

SUPPLIES

A large saucepan

A spatula

A thermometer

Two large baking pans

Two sheets of SilPat

DIRECTIONS

Take a little vegetable oil on a paper towel and apply it to the inside of the saucepan.

In a saucepan over high heat, add the molasses, brown sugar, butter, and vinegar.

Cook the mixture, stirring occasionally, until it comes to a boil.

Cover the pan for a couple of minutes to wash down the sides of the pan. This is our second line of defense in keeping crystallization in check.

Remove the lid, lower the heat to medium-high, and insert the thermometer.

When the mixture reaches 300°F, add the peanuts and baking soda, remove the pan from the stove, and give the mixture a quick stir.

Pour the mixture onto the lined baking pan, put another sheet of SilPat on top, then use the second baking sheet to press the mixture flat.

Once it’s cooled, break the brittle into whatever size pieces you’d like.