Saturday, 2 November 2013

Sugar Rush

Before the government adds a tax to sugar,
 I thought I'd better share this peanut brittle recipe with you.

This is SERIOUSLY good.


It's chock full of peanuts and  has a great snap
 (so it won't pull your fillings out!)

I'm not sure how long it will keep for, 
but it would make a great Xmas pressie,
in a pretty jar, tied with ribbon.

Peanut Brittle
200g caster sugar
75g brown sugar
75g golden syrup
25g butter
1/2 tsp bicarb of soda
200g peanuts 

Add the caster sugar, brown sugar and syrup to a pan with 75ml water.
Heat slowly until the sugar has dissolved.
Add the butter.
Heat to 154C on a sugar thermometer (crack stage).
This can take a while,  but don't be tempted to turn up the heat too much or it will burn. 
Stir slowly from time to time.
When it's reached temperature, take off the heat and add the bicarb. 
Stir in the peanuts - do this quickly, as it will already be starting to set.
Pour onto a sheet of greasperoof paper and level with the back of a spoon.
Leave to set. 
Once set, it's easy to break up by hand.
Store in an air tight tin, but trust me, it won't last long!


1 comment:

Stressed Stamper said...

Yes that's one to try and better not break a tooth...did mummy dogs but hub make me partially cook sausages first...so then pastry went soggy on hot sausages...bit of a nightmare - will never listen to him again - but cheered up Bex at Uni so yes hit!
Sarah x