Photo courtesy of Frances restaurant
James Beard Award-nominated chef Melissa Perello cooked at Charles Nob Hill and Fifth Floor before taking a few years off to plan her first solo venture, Frances, which opened in San Francisco last November. (It's one of our 10 Best New Restaurants in America; pick up a copy of the September issue of Bon Appetit for the full story.) The restaurant is named for Perello's grandmother, who taught Perello how to cook--and how to make her famous peanut brittle--during summer visits to Wichita Falls, Texas. Want to make Frankie's sweet treat at home? Find the recipe after the jump.
INGREDIENTS
2 cups of white sugar
1 cup of light corn syrup
1/2 cup of cold water
1 tsp butter
1 tsp of vanilla extract
3 tsp of baking soda
2 cups of raw peanuts
PREPARATION
Butter large rimmed baking sheet.
Stir sugar, corn syrup, and 1/2 cup water in large saucepan over medium-low heat until sugar dissolves. Attach candy thermometer to side of pan. Increase heat and boil without stirring until mixture registers 260 degrees F on candy thermometer, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes.
Add peanuts, remove thermometer, and cook until deep golden brown, stirring occasionally to prevent peanuts from burning, about 5 minutes.
Remove from heat; Stir in butter and vanilla. Add soda (mixture will bubble vigorously). Stir until just blended.
Pour out on prepared baking sheet in even layer. Cool completely. Break into pieces.