Peanut Butter Crunch
Recipe information
Yield
Makes about 515 g (3 1/2 cups)
Ingredients
195 g Skippy peanut butter (3/4 cup)
1/3 recipe Peanut Brittle (page 169) [80 g (1/2 cup)]
120 g feuilletine (1 1/2 cups)
120 g confectioners’ sugar (3/4 cup)
2 g kosher salt (1/2 teaspoon)
hazelnut crunch
100 g hazelnut paste (1/3 cup)
1/3 recipe Hazelnut Brittle (page 170) [80 g (1/2 cup)]
80 g feuilletine (1 cup)
20 g confectioners’ sugar (2 tablespoons)
3 g kosher salt (3/4 teaspoon)
Preparation
Step 1
Combine the peanut butter, brittle, feuilletine, confectioners’ sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on medium-low speed for about 1 minute, until homogenous. The crunch can be stored in an airtight container at room temperature for 5 days or in the fridge for up to 2 weeks.
hazelnut crunch
Step 2
Follow the procedure for the peanut butter crunch, substituting the hazelnut paste and brittle for the peanut butter and brittle.
notes
Step 3
If you want to make this nut crunch gluten-free, substitute 1/2 recipe peanut brittle for the feuilletine.
Reprinted with permission from Momofuku Milk Bar by Christina Tosi with Courtney McBroom. Copyright © 2011 by MomoMilk, LLC. Published by Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Christina Tosi is the chef and owner of Momofuku Milk Bar, called "one of the most exciting bakeries in the country" by Bon Appètit. As founder of the desserts programs at Momofuku, including Noodle Bar, Ssäat;m Bar, Ko and Má Pêche, Christina was most recently shortlisted for a James Beard Foundation Rising Star Chef Award. Christina and her confections have appeared on The Martha Stewart Show and Live! with Regis and Kelly, among others. She lives in Brooklyn, New York, with her three dogs and eats an unconscionable amount of raw cookie dough every day.
