"On Second Thought" continues its Main Ingredient series in which a chef tells us about his or her essential Southern ingredient.
For Chef Nolan Wynn, that ingredient is the peanut. He's the executive chef of Banshee in East Atlanta Village, which he co-founded with Faielle Stocco, Peter Chvala and Katie McDonald. "On Second Thought" host Virginia Prescott visited Wynn to learn how to make his savory peanut brittle.
Peanut Brittle by Chef Nolan Wynn
2 cups Salted Peanuts
2 tablespoons garlic (rough chop)
1 teaspoon chili flakes
1 tablespoon fish sauce
2 teaspoons salt
1 cup granulated sugar
1 cup water
- Pulse the peanuts and the garlic in the food processor until coarsely crumbled.
- Add mixture into a medium sauce pot and add remaining ingredients.
- Slowly reduce until all of the liquid has evaporated and you have caramelized the sugar. Immediately remove from heat and strain through a china cap.
- Keeping the mixture in the china cap, fry at 350 degrees until golden brown, stirring occasionally. Remove from heat and let cool evenly spread out on a sheet tray.
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