This recipe has to be one of my greatest discoveries, as I never knew it was so easy to make. Peanut brittle is also the most perfect little treat; who could ask for more than a chewy, crunchy, salty caramel snack. I had actually made it to go as a garnish on top of a chocolate tart (check out tomorrow’s blog for that one), but it was so great that I had to blog it as it was. 2 words of warning though; watch out for those fillings, and be very careful not to touch the sugar until it has totally cooled as it gets very very hot!
– 150g caster sugar
– 100g salted peanuts – smashed up a little with a rolling pin
Line a baking tray with grease proof paper
In a small, dry saucepan heat the sugar on a medium to high heat. Leave for about 3 minutes before stirring.
Leave over the heat, stirring occasionally until the sugar has totally melted and is golden brown in colour
Stir in the peanuts until well coated
Pour out the mixture onto the greaseproof paper and quickly spread it to about 1cm thin
Leave to completely cool before breaking up into pieces