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Chef’s Note: You will need a candy thermometer for this process and two pans.
Serves 6-8

 

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Ingredients

For the peanut brittle:
4 Tbs. unsalted butter, plus more for buttering the baking sheet and saucepan
1 cup sugar
1/4 cup light corn syrup
1/4 cup water
1¼ cups unsalted roasted peanuts
1 tsp. baking soda, sifted
1 Tbs. kosher salt

For the bananas:  
8 Tbs. unsalted butter
1 cup dark brown sugar
1 Tbs. ground allspice
2 tsp. freshly ground nutmeg
1/4 cup Grand Marnier
2 lbs. ripe bananas, peeled and sliced in half lengthwise
1 cup dark rum
1.5 qts. vanilla bean ice cream
2 tsp. finely grated orange zest for garnish

 

Directions

For the peanut brittle:
Butter one large rimmed baking sheet and set aside.

Butter the sides of a three-quart saucepan. Combine the sugar, corn syrup, water, and four tablespoons of butter in the pan. Attach the candy thermometer to the saucepan and cook the mixture over medium-high heat until the temperature reaches 275°F. Reduce the heat to medium-low and stir in the peanuts. Stirring frequently, cook the mixture until the temperature reaches 295°F. Remove from the heat. Add the baking soda and salt and stir until incorporated.  

Quickly pour the mixture onto the prepared baking sheet. Spread out evenly. When completely cool, break into pieces. The brittle will keep in a wax-paper-lined tin for up to one week.

For the bananas:
Divide the ingredients in half. Heat two 12-inch frying pans over medium-high heat. Melt the butter in each frying pan. Add the brown sugar, allspice, and nutmeg to each pan and stir until the sugar dissolves. Add the Grand Marnier to each pan and bring sauce to a simmer. Add the bananas to each pan and cook them for one minute on each side, carefully spooning sauce over the bananas as they are cooking. Remove the bananas from the pans and reserve. Bring the sauce back to a simmer and carefully add the rum to each pan. Cook the mixture on medium-low heat for about four minutes, until the consistency of syrup is achieved. Turn off the heat. Return the bananas to the syrup and heat through. Serve warm with ice cream and garnish with orange zest and peanut brittle.

 

 

 


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