Crunchy peanut brittle is a worldwide favourite, with lots of global variations. There’s no wondering why; this crunchy treat is the perfect balance of nutty and sweet. We’ve stuck to a pretty traditional recipe to create this delicious delight.
Crunchy peanut brittle
- 200g sugar
- 250ml water
- 125ml liquid glucose
- pinch of salt
- 30ml butter
- 5ml baking soda
- 250ml shelled raw unsalted peanuts
Preheat the oven to 180°C. Place a baking tray into the oven to heat up – this will help spread the brittle when it is poured into the pan.
Grease the sides of a large heavy-based pot. Place the sugar, water, liquid glucose, salt and butter into the pot, and cover.
Stir continuously over medium to low heat until the mixture starts to boil. Allow it to boil until it turns a light golden colour, about 25 minutes. Do not stir the mixture too much as the sugar will stick to the sides.
Remove the sugar from the heat, stir in the baking soda, add the peanuts and mix well.
Work quickly to remove the baking tray from the oven, lay a sheet of parchment paper on the hot tray and drizzle the sugar mixture over. Spread the sugar mixture evenly with the back of an oiled metal spoon.
Allow to cool and harden for 20 minutes then break into shards.
Store the brittle in an airtight container.
Cook's tip: It’s advisable to use a sugar thermometer until the mixture reaches 280°C.