Guest Author - Sherry Van Der Elst

Every year I whip up batches of this somewhat unconventional rendition of the classic holiday treat to include in my goodie packages and it's always a hit. The miso powder infuses just enough heat to create a delightful contrast to the sweetness of old-fashioned peanut brittle.

Making sure the syrup is cooked to high enough temperatures is the secret to making perfect peanut brittle, so using a candy thermometer is a must. Placing the baking sheets in a warm oven for a few minutes before pouring out the candy mixture helps it spread easier and ensures a thin, brittley candy.

3 cups sugar
2 cups water
1/2 cup light corn syrup
1 cup dark corn syrup
3 cups roasted, unsalted Spanish peanuts
1/4 stick unsalted butter
1 tbsp baking soda
2 tsps miso powder
1 tsp salt

1. Butter two large baking sheets and set aside.

2. Stir first four ingredients in a large saucepan over medium heat until sugar dissolves (syrup should be a rich amber color and translucent so you can see the bottom of the saucepan).

3. Attach candy thermometer to side of saucepan. Increase heat to high and boil syrup without stirring until candy thermometer reads 260-degrees F. (Note: The temperature will remain in the 220-degree F range for 25-40 minutes until the water has evaporated from the mixture and then will rise rapidly). Reduce heat to medium-low.

4. Mix in peanuts and butter and cook over medium-high heat, stirring constantly, until thermometer reads 295-degrees F, about 15 minutes. Add baking soda and miso powder and continue stirring briskly for another minute or two.

5. Remove from heat and immediately pour onto prepared baking sheets, dividing evenly. Using two forks and working quickly, stretch out the brittle as thinly as possible. Allow brittle to cool completely.

6. Break brittle into pieces and store in air-tight containers for up to six weeks.