Peanut brittle is the perfect sweet snack that’ll satisfy your sweet tooth in no time. Mix it up and try it with macadamia nuts instead for a different taste
- Sunflower oil, for greasing
- 75g soft light brown sugar
- 200g caster sugar
- 75g golden syrup
- 25g unsalted butter
- ½tsp bicarbonate of soda
- Pinch of salt
- 175g shelled and skinned peanuts or macadamia nuts
Grease a solid baking sheet with sunflower oil.
Tip both sugars and the golden syrup into a medium-sized heavy pan. Add 75ml water and stir over a medium heat until the sugar has completely dissolved. Add the butter and stir until melted.
Bring the mixture to the boil and continue to cook steadily until the temperature reaches 154°C/310°F on a sugar thermometer.
Remove from the heat and immediately add the bicarbonate of soda, salt and nuts, stirring well as the mixture foams up.
Pour on to the baking sheet and spread level with the back of a wooden spoon. Once the brittle is completely cold and hardened, break it into pieces and package in cellophane bags.
Although delicious eaten just as it is, brittle would be delicious broken into small pieces and scattered over ice cream or a fudgy, frosted chocolate cake.