PEANUT BRITTLE

 

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This Recipe Makes ± 12 Pieces

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Peanut Brittle has always been a favourite of mine. It is a sweet, hard candy with peanuts embedded into it. Peanut Brittle is fairly easy to prepare & they are usually about 1 cm thick, although it can be adjusted to your preference.

Many may or may not like this treat due to it being hard but if you haven’t tried it as yet, add it to your must try list.

Peanut Brittle Ingredients:

• 1 ½ cups white granulated sugar
• 90 ml water
• ½ cup golden syrup
• 1 cup peanuts

Method:

1. 1. Grease a casserole or baking sheet with spraying oil & set aside.
   2. 
   3. Add the white granulated sugar to a heavy saucepan.
   4. 
   5. Pour in the water.
   6. 
   7. Add in the golden syrup.
   8. 
   9. Stir for about 10 minutes on medium low heat until the sugar is almost dissolved.
   10. 
   11. 
   12. Thereafter, turn up the heat to medium & allow the mixture to come to a boil.
   13. 
   14. Stir every 30 seconds so that it does not burn & allow the sugar to caramelize into a deep golden brown shade.
   15. 
   16. This process takes ± 25 minutes, so a lot of patience is required.
   17. 
   18. Once it has reached the perfect shade of caramel, turn off the heat & add in the peanuts.
   19. 
   20. Quickly stir, coating all of the peanuts into the sugary mixture.
   21. 
   22. Next, quickly pour the mixture into the greased casserole or baking sheet.
   23. 
   24. I used a 20cm x 20cm casserole as I prefer my Peanut Brittle a bit chunky rather than thin & flat – although the flatter ones may be easier on your teeth, the chunky ones can be a struggle to bite on. If you’re a newbie to Peanut Brittle then I suggest using a baking sheet & flatten the mixture so that you get a thinner version.
   25. 
   26. Also take note, if you are making them chunky as I have done, make sure to leave a small gap at the corner of the casserole, to later allow a spoon to pivot through & lift up the brittle as it may be difficult lifting it off a glass casserole. Once the spoon pivots the brittle it will be able to pop out.
   27. 
   28. Leave the casserole or baking sheet aside & allow it to cool & harden.
   29. 
   30. Once hardened, lift out the Peanut Brittle & set onto a board.
   31. 
   32. I must warn you, the chunky brittle will be difficult to cut into pieces – I used a cleaver with a lot of strength to get through it, you can however just smash it into pieces. The thinner version will be much easier to cut through or break into pieces.
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   34. 
   35. Store in an airtight container for up to a month.
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   37. 
   38. Quick cleanup tip, as things would have gotten messy! Fill up your kitchen sink with soapy hot water (preferably boiling water) & dunk in all the utensils that was used whilst preparing the Peanut Brittle as there may be hardened brittle stuck onto them. Allow it to soak in the water for about half an hour & then wash as normal.
   39. 
   40. Also fill up the saucepan that was used with soapy water. Place the saucepan onto the stove-top & bring to a boil for about 10 minutes & then wash as normal in the sink.
   41.