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1
Make the sherbet: Combine the sugar and water in a saucepan and bring to a boil.
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2
Let cool slightly, then whisk in the buttermilk and vanilla.
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3
Refrigerate until cold, then freeze in an ice cream machine.
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4
Using vegetable oil, generously oil a sheet pan (preferably one with sides), at least 11 by 17 inches.
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5
In a heavy saucepan, big enough to accommodate the additional ingredients, combine the water, sugar, cream of tartar, and corn syrup and bring to a boil over medium heat.
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6
Using a candy thermometer, boil the mixture until it reaches 350 degrees F. Remove from the heat and, working quickly, whisk in the spices.
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7
Stir in the butter, peanuts, and baking soda.
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8
Pour the mixture onto the oiled pan and spread it out a bit with a wooden spoon, to about 1/4 to 1/2-inch thickness.
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9
Don't spread it too thinly.
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10
Let harden, uncovered, in a cool place, 30 to 45 minutes.
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11
(To wash the saucepan, soak it overnight).
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12
Using your hands, break the brittle into pieces.
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13
Store in an airtight container.
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14
Serve with scoops of sherbet.
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15
Notes about the recipe: As fancy new sorbets have taken over in the freezer case, poor sherbet has been shoved aside.
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16
Orange and rainbow flavors are about all you can find these days, and they're usually packed with dyes and additives.
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17
Sherbet deserves a little respect!
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18
Unlike fruit-and-water sorbets, sherbet contains a little bit of milk, which gives it a nice smooth texture ?
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19
but only adds a speck of fat.
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20
Who would think it possible to take a pile of sugar and a pile of peanuts and spin them together into an shiny, chunky sheet of amber candy?
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21
If you've never made candy at home, try it and see how easy it is.
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22
Candy making used to be a popular American recreation.
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23
Taffy pulls, fudge parties, and praline-making all turned into festive, social events, especially in winter, when the warmth of the stove was most welcome.
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24
If you want to be a real perfectionist, wear cotton gloves while breaking the candy to prevent fingerprints.
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25
Salted peanuts are a better choice than unsalted here.
