Hophead IPA Beer Peanut Brittle

Home-Brew-Chef---Hophead-IPA-Peanut-Brittle---Sean-Z-Paxton-(14-of-14)Stop and think about what flavors go well together.  A hoppy, citrusy American India Pale Ale with salted peanuts, found in a bowl, on your favorite bar top.  This brittle takes that idea and recreates it into candy form.  Any hophead will surely love this for a gift, bring it to a potluck, beer tasting/gathering or just have it around to snack on!

 

Special Equipment:

1        each            Silpat Non-Stick Silicone Baking Mat or other silicone baking mat

1        each            Thermocouple Cooking Thermometer

This recipe yields 2 pounds of candy.  It is best not to double this recipe, as smaller batches make a better brittle.

 

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Dec 2007 | Issue #12

IPA Peanut Brittle
Hophead IPA Beer Peanut Brittle
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Rating: 0
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Rate this recipe!
Print Recipe
A easy to make Peanut Brittle recipe that adds a nice hoppy element, giving a bitter balance to the traditionally sweet candy.
Servings Prep Time
12 guests 5 minute
Cook Time Passive Time
25 minute 10 minute
Servings Prep Time
12 guests 5 minute
Cook Time Passive Time
25 minute 10 minute
IPA Peanut Brittle
Hophead IPA Beer Peanut Brittle
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A easy to make Peanut Brittle recipe that adds a nice hoppy element, giving a bitter balance to the traditionally sweet candy.
Servings Prep Time
12 guests 5 minute
Cook Time Passive Time
25 minute 10 minute
Servings Prep Time
12 guests 5 minute
Cook Time Passive Time
25 minute 10 minute
Ingredients
Servings: guests
Units:
Instructions
IPA Peanut Brittle Directions:
  • Lightly grease a baking sheet with butter or use a Silpat Non-Stick Silicone Baking Mat and set aside.
  • In a large saucepan, combine butter, sugar, IPA and salt, stirring over low heat until sugar is dissolved.
  • Increase the heat to high, bringing the candy mixture to a boil and cook to a hard crack candy stage, 300-310°F | 148.8 – 154.4°C for a lighter colored brittle and up to 325°F | 163°C for a darker color brittle.
  • Remove the pan from heat and immediately stir in peanuts pouring onto prepared sheet tray. Using a spatula, spread the brittle, creating an even thickness across the sheet tray.
  • For an extra dimension of flavor, add a tablespoon of finishing salt, evenly sprinkled over the cooling brittle. Try using a Fleur de Sel or Maldon Sea Salt Flakes.
  • Let the brittle cool to room temperature, then using your hands, crack the candy into bite size pieces. Store in an air tight container for up to 1 week.
How to Toast Peanuts Directions:
  • If you have raw peanuts, it is best to toast them before adding them to this peanut brittle recipe. It will intensify the peanut flavor, helping release some of the oils and improve the peanut crunch.
  • Preheat the oven to 350°F | 177°C. Place the peanuts onto a sheet tray and bake for 12 minutes, or until the peanuts are aromatic and they turn a light golden color. Remove from the oven and let cool before using.
Recipe Notes

Cooking Beer Suggestions:

There are many types of IPA that will work in this recipe.  I love the citrus forward West Coast styles of IPA for this recipe.  Try Bear Republic Brewing Co. Racer 5 IPAFirestone Walker Union Jack IPA to get a orange/tangerine undertone to the peanut brittle.  There are tons of great IPA's that will work in this recipe.  Check out BeerAdvocate American IPA list for what you can get in your neighborhood.

 

Recipe Variations:

If you or any of your guests are allergic to peanuts, other nuts can be using in replace of the peanuts.  Try this recipe with almonds, cashews, macadamia or even sesame seeds (both black & white).

Kim Johnson

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