Tuesday, March 22, 2016

Peanut Brittle

1 cup Agave nectar
1/3 cup coconut oil
1 1/2 cup roasted peanuts
1/2 tsp. kosher salt
1/2 tsp. baking soda

Measure agave and coconut oil into a small to medium sized pot. Bring to a boil. Once boiling, add the peanuts. Stir continually for 20-30 minutes until you’ve reached hard crack temperature (300F). Remove from heat and stir in salt and baking soda. It will be very frothy so be careful that it doesn’t bubble over. Pour onto a Silpat or parchment paper lined baking sheet. Put into freezer for two hours to cool. Once cool, break into pieces. Store in a sealed container in the refrigerator.