Peanut Brittle
Glassy amber toffee packed with roasted peanuts and lightened with a puff of bicarb, so it snaps cleanly instead of breaking teeth.
← Nouns Cooking · Dessert Parlour
Ingredients
- 200 g Sugar
- 60 ml Water
- 80 g golden syrup or light corn syrup
- 200 g roasted peanuts
- 15 g Butter
- ½ tsp Vanilla extract
- 1 tsp Bicarbonate of soda
- ½ tsp flaky sea salt
Method
- Line a large baking tray with baking paper or a silicone mat and lightly oil it. Measure everything out before you start, as the last stage moves fast.
- Put the sugar, water and syrup in a heavy pan over medium heat and stir until the sugar dissolves. Then stop stirring and boil for 8–10 min, until it reaches 150°C (300°F) and turns pale amber.
- Stir in the peanuts and butter and cook for 1–2 min more, stirring, until the caramel is a rich golden brown.
- Take off the heat, quickly stir in the vanilla, bicarbonate of soda and salt (it will foam up), then immediately pour onto the tray and spread thinly with an oiled spatula.
- Leave to cool completely for 30 min, until hard, then snap into pieces.
Tips
- Molten sugar burns badly: keep children well away and never taste it from the spoon.
- Contains peanuts. Store airtight, as humidity makes brittle sticky.
Sources
Written in our own words after cross-checking these recipes:
Open Peanut Brittle in Nouns Cooking