Buttermilk Sherbet with Spicy Peanut Brittle

  4.5 – 2 reviews  • Easy Baking
Level: Easy
Total: 51 min
Prep: 30 min
Inactive: 1 min
Cook: 20 min
Yield: 6 to 8 servings

Ingredients

  1. 2 cups water
  2. 1 cup sugar
  3. 2 cups buttermilk
  4. 1/4 teaspoon vanilla extract
  5. Vegetable oil
  6. 1/2 cup water
  7. 2 cups sugar
  8. 1/4 teaspoon cream of tartar
  9. 1 cup light corn syrup
  10. 1 teaspoon cinnamon
  11. 1 teaspoon toasted, ground ancho chile pepper
  12. 1 teaspoon ground cumin
  13. 2 tablespoons unsalted butter
  14. 2 cups roasted, salted peanuts
  15. 1 teaspoon baking soda

Instructions

  1. Make the sherbet: 
  2. Combine the sugar and water in a saucepan and bring to a boil. Let cool slightly, then whisk in the buttermilk and vanilla. Refrigerate until cold, then freeze in an ice cream machine.
  3. Using vegetable oil, generously oil a sheet pan (preferably one with sides), at least 11 by 17 inches. In a heavy saucepan, big enough to accommodate the additional ingredients, combine the water, sugar, cream of tartar, and corn syrup and bring to a boil over medium heat. Using a candy thermometer, boil the mixture until it reaches 350 degrees F. Remove from the heat and, working quickly, whisk in the spices. Stir in the butter, peanuts, and baking soda. Pour the mixture onto the oiled pan and spread it out a bit with a wooden spoon, to about 1/4 to 1/2-inch thickness. Don’t spread it too thinly. Let harden, uncovered, in a cool place, 30 to 45 minutes. (To wash the saucepan, soak it overnight). Using your hands, break the brittle into pieces. Store in an airtight container. Serve with scoops of sherbet.

Nutrition Facts

Serving Size 1 of 8 servings
Calories 713
Total Fat 26 g
Saturated Fat 5 g
Carbohydrates 119 g
Dietary Fiber 3 g
Sugar 112 g
Protein 11 g
Cholesterol 10 mg
Sodium 454 mg

Reviews

Mary Ross
Just pulled this out of the ice cream machine–i love the tanginess of the buttermilk, it’s very refreshing, but the amount of sugar is just a bit too much for me, so i’m trying again with a little less. Hopefully the texture isn’t affected. Didn’t make the peanut brittle, instead I drizzled a (very!) little bit of pistachio oil on top. Fabulous
Steven Rhodes
My first attempt ever at peanut brittle and it came out perfectly. The spices make it exceptional. A perfect holiday gift.

 

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