Crunchy Peanut Brittle
Crunchy and utterly moreish, this peanut brittle is wonderful served with a hot cup of coffee. This delicious Crunchy Peanut Brittle is a Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.
Ingredients
Caster sugar 175g (6oz)
Golden syrup 75g (3oz)
Unsalted peanuts 175g (6oz)
Unsalted butter 15g (½oz)
Instructions
1
Oil a baking sheet and fill a jug with boiling water.
2
Put the sugar and golden syrup into a heavy-based pan and add 125ml (4fl oz) cold water. Heat gently, stirring continuously, until the sugar has completely dissolved, occasionally brushing down the sides of the pan with hot water.
3
Add the peanuts to the sugar syrup and bring to the boil. Boil, without stirring, for 7–10 minutes until the mixture turns a rich golden caramel colour.
4
Immediately remove from the heat and add the butter. Do not stir, but mix into the caramel by tilting the pan. Quickly pour onto the oiled baking sheet. Leave to cool and set hard.
5
When cold, break into pieces and store in a jar or tin, interleaved with non-stick baking paper.
