Who doesn’t like peanut brittle? Show of hands please! I thought so. But, Peanut Brittle Cake?
Picture in your mind your favorite cake with ‘pourable’ peanut brittle ladled over the top. A cross between a butterscotch sauce and peanut brittle actually. This nutty addition can be enjoyed on top of cheesecake and graham cracker pies as well.
- 1/2 cup brown sugar
- 6 tablespoons butter or margarine
- 1/4 cup cream, heavy, light or half-and-half
- 1 cup chopped, roasted chestnuts*
- 4 slices your favorite cake
- 1 Simply place first 3 ingredients in a medium saucepan over medium high heat. Stir to combine and cook for about 3-4 minutes, or until it has thickened and starting to change color. Immediately remove from heat, stir in chestnuts and cool slightly before ladling over cake to serve hot.
- 2 You can also serve this at room temperature. But if you find that it has thickened more than you would like, simply stir in additional cream to desired thickness.
- 3 * Or use pecans or your favorite nut. To simply roast chestnuts or other nuts, buy chestnuts already cooked and peeled. Chop as finely as desired and place in a skillet over medium high heat. Dry cook until you can smell them and they are starting to darken, stirring almost constantly. This will only take a couple of minutes.