This recipe from Maida Heatter's Book of Great Desserts makes impossibly thin, crispy, chewy, deeply peanuty caramel brickle bars. These addictive little snacks aren't overly sweet and have a deep toasted flavor.
Arrange your oven rack to the center position in the oven and preheat to 325° F.
Cut a piece of tin foil large enough to cover the bottom of the jelly roll pan. Invert the pan and press the foil around the outside edges to mold to the pan. Flip the pan over and sprinkle with a few drops of water, then place the molded foil into the pan and press on all sides so that it sticks. (The water helps the foil stay in place when spreading the batter).
Liberally spray the foil with nonstick cooking spray and chill in the freezer or refrigerator.
Whisk together the flour, cinnamon and ginger in a small bowl. Set aside.
Heat the butter and butterscotch morsels in a medium saucepan over moderate heat, stirring occasionally until melted. Add the instant coffee, remove from the heat and whisk until smooth.
Use a ruber spatula to stir in the sugar and the flour mixture.
Add the egg and stir to combine.
Transfer the batter to the chilled pan and spread into a very thin layer. Sprinkle with the chopped peanuts and bake for 25 minutes until the top is golden brown and springs back when lightly touched.
Cool the brickle for 3 minutes, then place a half sheet pan over the pan and quickly invert it. Carefully remove the foil from the brickle.
Cut a piece of parchment paper large enough to cover the brickle and place it on top. Place a large cutting board (slightly larger than the brickle over the parchment paper and quickly invert so that the peanut side is face up.
Use a long, very sharp knife to cut the peanut brickle into squares and transfer to a wire rack to cool completely.