Wookiee Hut Cuisine presents:
Peanut Brittle
(not a Cookie!)

by SuSu

Severus Snape's proficiency at candy-making has been logged previously, and when one becomes a candy-maker, one doesn't stop at a small repertoire. Candies tend to incite cravings, and it wasn't long before Dumbledor started to crave a western Japanese cookie that no one had heard of before. It had unskinned roasted peanuts in a crispy batter that was buttery and crunchy and baked up hard.



Snape couldn't think of any candy or cookie he'd come across like the one Dumbledor described, but when he heard about it, he thought it sounded exactly like peanut brittle. It's crispy, crunchy with a salty, buttery finish, and filled with roasted peanuts.

It wasn't what Dumbledor had experienced in western Japan, but it sated his craving nontheless, simply because it was delicious and hit all the same tastes and textures he'd liked about the Japanese peanut cookie he'd tasted long ago.


  • 1 cup sugar
  • ½ cup light corn syrup
  • ¼ teaspoon salt
  • ¼ cup water
  • 1 cup peanuts
  • 2 tablespoons softened butter or margarine (¼ stick, or 30g, or 1 oz)
  • 1 teaspoon baking soda
Place a large sheet of foil on top of a rigid surface, and butter the foil. Measure out all your ingredients into their own little bowls, because once things get going, you won't have time to measure it out before the sugar mixture is hardened up!

In a large, heavy bottomed pot (at least 2 quarts in size), heat the sugar, corn syrup, salt, and water. When it's all dissolved and bubbling, add the peanuts. Heat to 300°F / 150°/C (the hard-crack stage).

Turn off the heat, and quickly (!) stir in: butter/margarine and baking soda, and stir with a wooden spoon or heat-proof silicone spatula quickly. Dump out onto the buttered foil and quickly spread it out as thinly as you can before it cools up and hardens too much to move. A thinner (not thick) candy is less tooth-challenging.

Allow to cool, then break into pieces. Serves about 12. Eat sparingly!


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