Peanut brittle is an important holiday ritual for my family; carefully prepared by both grandmothers, it was a delicate, sweet and lightly salty addition to both our Thanksgiving and Christmas dinners. Amidst the pies, fudge, and divinity, these crunchy morsels were always the first thing I grabbed; dark brown, with a hint of rich, burnt sugar…I love peanut brittle today as much as I did when I was a boy; however, I occasionally stray from the old, tattered note cards of my grandmothers, adding spicy cayenne for kick, substituting pumpkin seeds for peanuts, and even adding a bit of yellow curry to give this old classic a breath of fresh air and innovation.

My YELLOW CURRY PEANUT BRITTLE designed with BLUE ELEPHANT yellow curry paste adds exotic layers of lemongrass, ginger, and tamarind that work beautifully with that unmistakable flavor of burnt sugar and salty peanuts. If you’re a peanut brittle purist - prepare yourself to coming around my way of thinking.

YELLOW CURRY PEANUT BRITTLE

PREP, COOK TIME:  50 MINUTES | SERVES 4 TO 6

INGREDIENTS

¾ cup sugar

¼ cup light corn syrup

3 tablespoons water

3 tablespoons unsalted butter

1 cup roasted peanuts

1 tablespoon BLUE ELEPHANT Yellow Curry Paste

¾ teaspoon baking soda

½ teaspoon salt

¼ teaspoon coarse sea salt

TECHNIQUE

In a heavy bottom saucepan, combine the sugar, corn syrup and water over medium-high heat until the sugar melts.   Best to use a wooden spoon here.

Change the heat to medium-low and continue to stir (taking care not to splash on the side of the pan) until the sugar has become a light golden-brown color, around 10 minutes. Add the butter and allow to melt, then peanuts. Cook, stirring constantly, until golden brown, another 2 minutes. Add the BLUE ELEPHANT Yellow Curry Paste, baking soda, and salt - stir for 1 minute.

Pour the brittle mixture onto a parchment-lined baking sheet. Spread quickly into an even layer using a rubber spatula or wooden spoon.

Sprinkle the coarse sea salt on top of the brittle and allow to cool at room temperature for about 30 minutes. Once cooled, break into interesting shapes.