Peanut Brittle

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By Darren Purchese

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 its 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.

Time

0

hour

45

minutes

Degree of Difficulty

Medium

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0

Portions

6
servings

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Ingredients

Servings

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 cooking oil spray (canola)
300g caster sugar (super fine)
140 ml water
230g glucose
365g peanuts – whole, unsalted
25g butter – unsalted butter
1tsp salt
1tsp bicarbonate of soda
1

Spray a large shallow baking tray with canola spray and line with baking paper before liberally spraying again. Preheat an oven to 100°C and place the tray inside to warm up. Combine the sugar and the water in a large heavy bottomed saucepan and bring to the boil while stirring. Add the glucose syrup and continue to cook the syrup to 115°C without stirring. Use a sugar or digital thermometer to accurately check the temperature. Add the peanuts and cook to 155°C over a low to medium moderate heat, stirring constantly with a wooden spoon or heat resistant spatula. Remove the pan from the heat and stir in the butter and then salt, finally add the bicarbonate of soda, and again stir well to incorporate. Pour the mix quickly onto the warmed oven tray and use an oiled palette knife to quickly spread the brittle as thin as you can. Leave to cool and then break into irregular pieces.

 

 

 

1
0 hours 0 minutes

Spray a large shallow baking tray with canola spray and line with baking paper before liberally spraying again. Preheat an oven to 100°C and place the tray inside to warm up. Combine the sugar and the water in a large heavy bottomed saucepan and bring to the boil while stirring. Add the glucose syrup and continue to cook the syrup to 115°C without stirring. Use a sugar or digital thermometer to accurately check the temperature. Add the peanuts and cook to 155°C over a low to medium moderate heat, stirring constantly with a wooden spoon or heat resistant spatula. Remove the pan from the heat and stir in the butter and then salt, finally add the bicarbonate of soda, and again stir well to incorporate. Pour the mix quickly onto the warmed oven tray and use an oiled palette knife to quickly spread the brittle as thin as you can. Leave to cool and then break into irregular pieces.