Peanut brittle

Peanut brittle

By
From
Lamingtons & lemon tart
Makes
700 g
Photographer
Patricia Niven

This is pretty moreish stuff! The addition of bicarbonate of soda (baking soda) at the end of cooking makes the brittle not quite so hard and therefore easier on your teeth – but it’s still best to try and spread it as thin as you can once it’s cooked.

Peanut brittle is great as a gift as well as delicious as a garnish for a cake or dessert. Blitz it up for an ice cream inclusion or even dip pieces in chocolate.

Ingredients

Quantity Ingredient
300g caster sugar
230ml liquid glucose
365g whole unsalted peanuts
25g unsalted butter
pinch salt
pinch bicarbonate of soda

Method

  1. Preheat the oven to 100°C. Spray a large baking tray with canola oil and line it with baking paper before liberally spraying the paper. Place the tray in the oven to warm it up.
  2. Combine the sugar and 140 ml water in a large heavy-based saucepan over medium heat and bring to the boil, stirring constantly.
  3. Add the glucose and continue to cook the syrup, without stirring, to 115°C. Use a sugar or digital thermometer to accurately check the temperature.
  4. Add the peanuts and cook to 155°C over medium–low heat, stirring constantly with a wooden spoon or silicone spatula.
  5. Remove the pan from the heat and add the butter, stirring it in, then the salt and finally the bicarbonate of soda. Stir well to incorporate.
  6. Pour the mixture onto the warmed oven tray and use a palette knife to quickly spread the brittle as thinly as you can. Leave to cool and then break into irregular pieces.
Tags:
darren purchese
burch and purchese
sweet studio
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