Peanut Brittle

You know that feeling when you read about something delicious and think "I can make that"???   Idly chatting about sweets and old cookbooks, my friend Constance and I saw a recipe for Peanut Brittle, which reminded Constance of her childhood.   My next thought was.... yes, you've guessed it!  So, I bought the peanuts and had a go.  It is ridiculously easy!  The only piece of kit you might need would be a sugar thermometer, although you could probably get away without it if you are accustomed to making caramel.  Tested on the Army with a sign saying: "Peanut Brittle, Contains Nuts", this was a real hit - a slab the size of a large chopping board disappeared in about three hours!  Thanks, Constance, for the suggestion...

Peanut Brittle

Peanut Brittle

8oz/225g salted or plain peanuts (if using plain, add a good pinch of salt)

4floz/120ml golden syrup

7oz/200g granulated sugar (not brown)

½ oz/15g butter

1 tsp vanilla essence

1 level tsp bicarbonate of soda

Have ready the butter, essence and bicarbonate of soda.  Lay a sheet of non-stick baking parchment on a large baking tray. 

Put the sugar, syrup and peanuts into a large, heavy saucepan, and stir over a low heat until the sugar has dissolved (if you cheat and put it on a high heat straight away you can burn the peanuts – be warned!).  Then raise the heat and boil, stirring, until it is approximately 138 deg C/280deg F – and a mid brown colour (not yet smelling caramelised).    You will probably need to stir it more by this stage, as the peanuts will try to burn themselves. 

Remove from the heat and stir in the butter and vanilla, then the bicarbonate of soda.  The mix will bubble and foam like a Year 10 chemistry experiment.  Pour the brittle into the baking tray and spread it out.  I then put another sheet of parchment on the top so I could pat it down and get an even layer of brittle. 

Leave the whole thing until cold and set.  Break it up into lots of pieces.  If there is any to store (and there won’t be), put it in parchment in an airtight tin.