Peanut Brittle

Preparation 1. Line a large rimmed baking sheet with parchment paper or a nonstick mat, or spray with nonstick spray. Set aside. 2. Combine the sugar, water, tapioca syrup, and salt in a small, heavy nonreactive saucepan and attach a candy thermometer. Put the pan over medium heat and cook without stirring until the mixture reaches 280°F, also known as the "soft crack" stage, 20 to 25 minutes. TIP : Don't walk away from the pan, especially once it reaches around 250°F, when the mixture becomes more likely to burn. 3. Remove the thermometer. Stir in the peanuts and continue to stir frequently as the peanuts toast and the syrup browns. When the peanuts are toasted and a golden color and the syrup is a mahogany brown (about 5 minutes longer), remove from the heat. Carefully stir in the baking soda and, once the mixture is blended, stir in the butter. 4. Pour onto the prepared baking sheet and use a heatproof spatula to spread the peanuts in a single even layer about 1/4 inch thick. (Work quickly before the brittle hardens, but be careful—it's extremely hot!) 5. Let cool to room temperature, about 1 hour. If the top of the brittle looks or feels a little greasy, just blot it with a paper towel. Once cool, break into chunks or chop into 1/8- to 1/4-inch pieces and store in an airtight container. Note:This is a candy recipe, which means that timing is of the essence. For the best results, read through the entire recipe, measure out all of your ingredients, and set out the necessary equipment before you fire up the stove. A candy thermometer is essential. Make it Your Own •Any kind of nut would work in this recipe, but it is important to use untoasted nuts. If you were to start with already-toasted nuts, they would likely burn in the process. Reprinted with permission from Sweet Cream & Sugar Cones: 90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery by Kris Hoogerhyde, Anne Walker, and Dabney Gough, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc. KRIS HOOGERHYDE and ANNE WALKER opened the acclaimed Bi-Rite Creamery in 2006. A veteran of the food business, Kris found her calling as a baker working with Anne at San Francisco's 42 Degrees Restaurant. Anne's career has spanned more than two decades as a pastry chef at some of San Francisco's finest restaurants, including Cypress Club, Stanford Court Hotel, and Slow Club. DABNEY GOUGH is a graduate of California Culinary Academy and a contributor to Fine Cooking.

Preparation 1. Line a large rimmed baking sheet with parchment paper or a nonstick mat, or spray with nonstick spray. Set aside. 2. Combine the sugar, water, tapioca syrup, and salt in a small, heavy nonreactive saucepan and attach a candy thermometer. Put the pan over medium heat and cook without stirring until the mixture reaches 280°F, also known as the "soft crack" stage, 20 to 25 minutes. TIP : Don't walk away from the pan, especially once it reaches around 250°F, when the mixture becomes more likely to burn. 3. Remove the thermometer. Stir in the peanuts and continue to stir frequently as the peanuts toast and the syrup browns. When the peanuts are toasted and a golden color and the syrup is a mahogany brown (about 5 minutes longer), remove from the heat. Carefully stir in the baking soda and, once the mixture is blended, stir in the butter. 4. Pour onto the prepared baking sheet and use a heatproof spatula to spread the peanuts in a single even layer about 1/4 inch thick. (Work quickly before the brittle hardens, but be careful—it's extremely hot!) 5. Let cool to room temperature, about 1 hour. If the top of the brittle looks or feels a little greasy, just blot it with a paper towel. Once cool, break into chunks or chop into 1/8- to 1/4-inch pieces and store in an airtight container. Note:This is a candy recipe, which means that timing is of the essence. For the best results, read through the entire recipe, measure out all of your ingredients, and set out the necessary equipment before you fire up the stove. A candy thermometer is essential. Make it Your Own •Any kind of nut would work in this recipe, but it is important to use untoasted nuts. If you were to start with already-toasted nuts, they would likely burn in the process. Reprinted with permission from Sweet Cream & Sugar Cones: 90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery by Kris Hoogerhyde, Anne Walker, and Dabney Gough, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc. KRIS HOOGERHYDE and ANNE WALKER opened the acclaimed Bi-Rite Creamery in 2006. A veteran of the food business, Kris found her calling as a baker working with Anne at San Francisco's 42 Degrees Restaurant. Anne's career has spanned more than two decades as a pastry chef at some of San Francisco's finest restaurants, including Cypress Club, Stanford Court Hotel, and Slow Club. DABNEY GOUGH is a graduate of California Culinary Academy and a contributor to Fine Cooking.