Peanut Brittle

Method

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1. Line a large baking tray with a silicone mat or grease it well with butter. Measure out the peanuts, butter, vanilla and bicarbonate and keep them next to the stove.

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2. Stir the sugar, corn syrup, water and salt in a heavy pan over medium heat until the sugar dissolves, then stop stirring.

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3. Bring to a boil and cook until the syrup reaches 135°C / 275°F on a thermometer, about 12 minutes.

   Mark done Start 12 min timer

4. Stir in the peanuts and cook 5 to 8 minutes more, stirring constantly, until it reaches 150°C / 300°F and turns deep amber.

   Mark done Start 5 min timer

5. Take off the heat and quickly stir in the butter and vanilla, then the bicarbonate. It will foam up.

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6. Pour at once onto the tray and spread thin with an oiled spatula, using two forks to stretch it further.

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7. Cool completely, about 30 minutes, then break into pieces.

   Mark done Start 30 min timer

Chef’s Tips

• Have everything measured before you start. The last stage takes seconds.
• Take it to 150°C. Below that it is chewy and sticks to the teeth.
• Hot sugar burns badly. Keep children and pets out of the kitchen.

Pairing Suggestions

• Vanilla ice cream
• Strong coffee
• A gift tin at Christmas

Storage & Reheating

Keep in an airtight container with baking paper between layers up to 2 weeks. Humidity makes it sticky, so do not refrigerate.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.