Here’s a really easy recipe from Justin North’s Family Cooking cookbook.  I initially made this in order to decorate some peanut butter and jelly cupcakes that I made; but after the party, when we were cleaning up, all the adults were found chowing down on the copious amounts of peanut brittle in the left over box.  It’s absolutely delicious.  Super crunchy & sweet but with a little taste-enhancing salt.

It reminds me of the peanut brittle you can buy from the Chinese grocers but it’s better.  And with that in mind, instead of mixing peanuts in with it, you could probably substitute roasted cashews, almonds, pecans or even just sesame seeds.

250 g unsalted roasted peanuts, finely or roughly chopped {I didn’t bother chopping mine}
1 tsp salt flakes
1 heaped tbsp (30 g) bicarbonate of soda
340 g caster sugar
180 g unsalted butter, diced
80 g liquid glucose

Mix the peanuts, salt & bicarbonate of soda evenly together in a bowl.

Have a large non-stick baking tray ready on your benchtop.

Combine the sugar, butter, glucose & 200 mL water in a large, heavy-based saucepan.  Place over high heat and whisk continuously to emulsify the ingredients as they heat.  Cook until the mixture begins to caramelise.  When it reaches 153C on a sugar thermometer, immediately remove the pan fromt he heat and add the peanuts.  Whisk swiftly to combine well.

Pour the brittle onto the baking tray, then cover with a sheet of baking paper and flatten with a rolling pin until it is about 1 cm thick.  Leave to cool then cut or break into pieces.

Store in an airtight container in a cool dry place – not the fridge, as humidity will make the brittle soft & chewy.

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