We like to get creative here in Bubbie’s test kitchen; once you start cooking with Bubbies products, you begin to see just how versatile pickles and sauerkraut can really be! Back in February, we made chocolate truffles with candied sauerkraut, which were surprisingly delicious. This got us thinking; what other kinds of candies could we make? For some reason, peanut brittle just sounded perfect- it’s salty and sweet, and just seemed like it would be oh-so complimentary with the kraut.
Most peanut brittle calls for corn syrup, but I really wanted to avoid using it. I found a recipe from the Busy But Healthy Blog that sounded perfect! Instead of highly processed sugars, it called for cane sugar, honey, and rice syrup. We added in our signature candied kraut from our truffles recipe and sauerkraut peanut brittle was born! We didn’t use a candy thermometer for this recipe, however, you would be more likely to get consistent results with the texture of the candy if you do.
Sauerkraut Peanut Brittle
Make your candided sauerkraut first, and allow it to cool. Chop into small pieces. Combine butter, sugar, rice syrup, honey and salt in a medium pot, and bring to a boil, stirring frequently. The mixture will become very bubbly, and will slowly start to turn a carmel-y brown color. After about 6 minutes, remove from heat, and add in vanilla, peanuts, and sauerkraut. Stir well, then pour into a casserole dish or baking sheet lined with parchment paper. Use another piece of parchment on the top (careful, it will be hot!) to smooth out the brittle. Let it cool completely, and then cut or break into bite-sized chunks. Store in an airtight container with parchment paper.
½ cup Bubbies naturally fermented sauerkraut
1 ¼ cup sugar
Measure out ½ cup of sauerkraut, and drain well. After it has drained, squeeze the sauerkraut with your hands to get most of the remaining juice out. Put the sauerkraut into a bowl with the sugar and toss until the sauerkraut is completely covered with sugar. Place the sugared sauerkraut on a lightly greased cookie sheet, and broil on the top rack in the oven at 350 degrees for 5-8 minutes, making sure to keep a close eye on it- it can quickly turn from caramelized to burned. Once the sugar starts bubbling and the sauerkraut has a very light golden tinge to it, remove from the oven and spread the sauerkraut out on wax paper. Let it cool for an hour. Chop the sauerkraut up into small pieces.
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