Daily Archives: 28 July 2013

Crunchy Peanut Brittle

Crunchy Peanut Brittle recipe


Crunchy Peanut Brittle

Makes 425g (15oz)
Time 20 mins
Calories 72/15g
Fat 3g of which 0.8g is saturated
Suitable for vegetarians

Caster sugar 175g (6oz)
Golden syrup 75g (3oz)
Unsalted peanuts 175g (6oz)
Unsalted butter 15g (½ oz)

1 Place sugar and syrup into a heavy-based saucepan and add 125ml (4fl oz) cold water. Fill a jug with boiling water.

2 Heat gently, stirring continuously, until sugar is completely dissolved, brushing sides of pan with hot water occasionally.

3 Add peanuts to sugar syrup and bring up to boil. Boil, without stirring, for 7-10 minutes until mixture turns to a rich golden caramel colour.

4 Immediately remove from heat and add butter. Mix into caramel by tilting pan – do not stir. Quickly pour onto an oiled baked sheet. Leave to cool and set hard.

5 When cold, break into pieces and store in a tin, interleaved with baking paper.

A Dairy Diary recipe.

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