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Peanut Brittle
Ingredients
85g caster sugar 1 Tbl liquid glucose 125g salted peanuts, roasted in the oven (if using unsalted, add in a scant 1/4 tsp of salt) 25g unsalted butter, softened pinch of bicarbonate of soda
Method
Line a baking tray with silicone mat or baking paper.
In a heavy based saucepan over low heat, add the sugar and glucose syrup and stir with silicone/rubber spatula until sugar has dissolved.
Increase heat to medium and cook until golden in colour and in the brittle stage (around 150°C). Remove from heat and add the butter, bicarb soda and peanuts and quickly mix until combined.
Pour onto prepared baking tray, quickly spread into an even layer and leave to set. Break into pieces to serve. Alternatively you could place a sheet of baking paper over the top and use a rolling pin to flatten. When it’s nearly set, use a hot, oiled knife to score into segments or strips. Snap into pieces.

Peanut Brittle


Ingredients

85g caster sugar
1 Tbl liquid glucose
125g salted peanuts, roasted in the oven (if using unsalted, add in a scant 1/4 tsp of salt)
25g unsalted butter, softened
pinch of bicarbonate of soda

Method

Line a baking tray with silicone mat or baking paper.

In a heavy based saucepan over low heat, add the sugar and glucose syrup and stir with silicone/rubber spatula until sugar has dissolved.

Increase heat to medium and cook until golden in colour and in the brittle stage (around 150°C). Remove from heat and add the butter, bicarb soda and peanuts and quickly mix until combined.

Pour onto prepared baking tray, quickly spread into an even layer and leave to set. Break into pieces to serve. Alternatively you could place a sheet of baking paper over the top and use a rolling pin to flatten. When it’s nearly set, use a hot, oiled knife to score into segments or strips. Snap into pieces.

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