These days, peanut brittle doesn't get the respect it deserves, relegated as it is to grandmothers' holiday tables and that unappreciated space on the Candy Land board. Zingerman's, I believe, could single-handedly reverse this.
'peanut brittle' on Serious Eats
Complete chocolate tempering instructions are beyond the scope of this recipe, however, you can find a great tempering tutorial from Liddabit chocolatier Liz Gutman here.. Also, take heart: you don't have to actually temper the chocolate. If you skip tempering, you'll have to store the peanut butter cups in the refrigerator, but who ever turned their nose up at a cool Reese's Cup?
Think back to the very first time you ever tasted salt and sweet together in one bite. More likely than not it was peanut brittle, the original salty-sweet confection, and perhaps the first all-American confection ever made. One legend has it that around 1890, a woman living in the South was making a batch of taffy in her home kitchen and that a simple ingredient mix-up led her to invent peanut brittle completely by accident.
Like the first appearance of ramps at the farmers' markets, there's no surer sign of spring than the arrival of new Ben & Jerry's flavors. Will these new flavors—Boston Cream Pie, Dulce Delish, Maple Blondie, Milk & Cookies, Mud Pie, Peanut Brittle—become fan favorites or end up entombed in the Flavor Graveyard?