MiSOgood Peanut Brittle

MiSOgood Peanut Brittle
MiSOgood Peanut Brittle

1 Cup Granulated Sugar
1/2 Cup Agave Nectar
1/4 Cup Vegan Butter
2 Cups Roasted, Unsalted Peanuts
1/2 Teaspoon Baking Soda
2 Tablespoons MiSo Good Soy-Free Miso
1/2 Teaspoon Vanilla Extract

In a large saucepan, combine the sugar and agave. Cook over medium heat, stirring, until sugar dissolves. Bring to a boil; blend in butter. Swirl the pan ocassionally rather than stirring, to prevent the sugar from crystalizing prematurely. Cook until the syrup hits 300 – 310 degrees (the hard crack stage) according to a candy thermometer.

Meanwhile, lay out a silpat on a baking sheet nearby. Combine the peanuts and baking soda in a medium bowl, and have at the ready.

Once the hot sugar syrup hits the proper temperature, immediately turn off the heat and very quickly stir in the dry ingredients. Add the miso and vanilla extract last, and mix thoroughly to incorporate. Without pausing, scrape the hot candy out of the pan and onto your prepared baking sheet, pressing it out with a spatula to achieve a flat, thin shape as needed.

Let cool completely before breaking into pieces and either eating right away, or storing in an air-tight container at room temperature.

Makes About 1 Pound of Brittle