Smoked Paprika Peanut Brittle

It’s that time of year when our favorite gifts to give are food! Our Smoked Paprika Peanut Brittle is the perfect gift. We’ve elevated the standard peanut brittle by adding a little smokey spice and and a hint of heat. This brittle is the perfect holiday gift when packed in a pretty box or bag. It travels well, it mails well…it just might not make it all the way to it’s destination if it’s identity is revealed 😉

Just between us, our favorite thing to do with this Smoked Paprika Peanut Brittle is to crush it up into smaller pieces and serve it over our homemade double vanilla ice cream. In case you want to try it, too, our ice cream recipe is also below.

We hope you are enjoying the holidays. Eat, drink and be merry!

(and make a little of this peanut brittle to share!)

Pour out onto parchment lined pan and allow to cool completely.

Break into pieces.

Perfect for holiday giving!

Smoked Paprika Peanut Brittle

• 1 cup sugar
• 1/2 cup corn syrup
• 1 cups dry roasted peanuts
• 1/8 tsp salt
• 1/8 cup unsalted butter
• 1 tsp vanilla extract
• 1-1/2 tsp baking soda
• 1 tsp smoked paprika
• pinch of cayenne pepper

Line a jellyroll pan with parchment and lightly spray with cooking oil.

Attach candy thermometer to large saucepan. Combine sugar and corn syrup in a saucepan. Bring to a boil over medium heat while stirring. Continue cooking until the mixture reaches 275°. Add peanuts and cook until it reaches 295°, stirring constantly.

Remove saucepan from heat and add paprika, cayenne, salt, butter, and extract. Stir to combine. Add baking soda and stir well to incorporate. Mixture will puff up slightly after adding the baking soda.

Immediately pour mixture onto parchment paper lined pan and spread it evenly. When cool, break into pieces. Store in airtight container. Makes enough for approximately 4 gift bags, depending on the size.

Vanilla Ice Cream

• 2 cups heavy whipping cream
• 1 cup whole milk
• pinch of salt
• 3/4 cup white sugar
• 1 vanilla bean
• 5 egg yolks
• 1 tsp vanilla extract

Prepare an ice bath. Place a medium bowl in a pan (we use a 9×9 metal pan and a 2 ½ quart metal bowl), surround the bowl with ice and fill the pan with water. Put a fine mesh strainer over the bowl.

Pour 1 cup of the whipping cream in the metal bowl.

In a medium bowl, whisk the egg yolks until smooth.

In a large saucepan, combine one cup of the whipping cream, milk and salt. Heat over medium heat, stirring occasionally, until hot but not boiling.  Slowly pour about half of the cream mixture into the egg yolks, whisking constantly. Return the egg yolk and cream mixture to the pot and stir constantly with a rubber spatula, making sure the scrape the bottom of the pot. Cook for 3 minutes. The mixture should be thick and coat the spatula.

Immediately pour the mixture through the sieve into the bowl that’s sitting in the ice bath. Add the vanilla extract and stir often until completely cool.

Place custard into an airtight container and refrigerate overnight.

Transfer custard into your ice cream maker and process according to the manufacturer’s instructions.

Makes 1 quart.

Yum!