Snap, crackle, crunch. Ahh, Peanut Brittle. This decadent mix of butter and sugar, with peanuts scattered through just to add a few more calories, isn’t exactly what we might call health food.
But peanuts do have some good qualities. Along with their crunch and flavour, they contain lots of vitamins minerals, protein and fibre.
That means each delicious bite of Peanut Brittle may actually be doing us some good. How’s that for the justification we need to indulge ourselves in a small treat?
Not that we’re blazing any trail here. Brittle has a long history, with the peanut version of this crunchy, toffee confection appearing around 1890 in the American south. It is so loved that in the United States they even celebrate Peanut Brittle Day. Truly!
We recommend you don’t wait for a special day, get cracking and whip up a batch now.
Rosie
PEANUT BRITTLE
Makes a slab around 25 x 30cm
200 gm caster sugar
120 gm light corn syrup
Large pinch salt
60 ml water
170 gm raw, blanched peanuts
25 gm unsalted butter
½ teaspoon pure vanilla extract
1 teaspoon bi-carb soda
Line a baking tray with baking paper. Have all ingredients measured and at hand before you start.
Place the sugar, corn syrup, salt and water in a medium saucepan and stir over a low heat until the sugar has dissolved. Add the peanuts and stir to combine.
Increase the heat to medium high and stir constantly until the mixture just begins to colour. Insert a candy thermometer, ensuring it doesn’t rest on the base of the saucepan, and cook until the mixture has reached 147°C.
Remove from the heat and carefully add the butter, vanilla and bi-carb soda. Stir to combine well.
Pour onto the prepared baking tray, quickly spreading with a heat proof spatula to approximately 25 x 30cm or equivalent dimensions. Allow to cool completely and, once cold, break into pieces and store in airtight containers.
If stored correctly the peanut brittle should last up to 2 weeks.