Or, in this case, just one piece of salted peanut brittle! After seeing Mooncrazy’s post about her peanut brittle recipe, I started wondering – could I make this myself? Being a lover of both sugar and nuts, how could this combination not appeal to my sensibilities?
So, being the neurotic little note taker that I am, I printed out Mooncrazy’s recipe, making sure to make note of all her notes…and then proceeded to google peanut brittle recipes for the next half hour trying to find out as much as I could about these sweet shards of pleasure.
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However, after making the honeycomb, I reread Mooncray’s peanut brittle recipe and my heart sank like a stone. They were both aerated with bi-carb, meaning that I’d get a similar flavours and sensations 🙁
Now, whilst I quite enjoyed the honeycomb I made, I had more than enough to keep me going for awhile so the idea of making another similar sugar mix didn’t exactly fill me with joy.
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The real problem was that after researching peanut brittle for so long, I was sick of googling and just wanted to hurry up and make it so I could finally just pop a piece of sugary nutty goodness into my mouth! So, what’s a lass to do when stuck between a rock and a hard place? Why, she throws all her recipes to the wind and just wings it!
After having made a successful batch of honeycomb and marshmallow, I was feeling pretty competent with the whole boiled sugar business, so I decided to take what I’d learnt about boiling sugar and just go it alone. Hey, I was armed with a sugar thermometer, what could go wrong?
Hallooooooo peanut brittle recipe! I couldn’t believe that it actually worked – I had a tray of beautifully golden peanut brittle, with plenty of crunchy toffee and peanuts in every bite!
I loved it so much that I made another batch straight away – and 4 days later, there’s only half a batch left (mind you, thankfully much of it has been gifted to friends and work colleagues, otherwise I’d probably be rushing to the doctor to get advice on my new life as a diabetic!), but I get the feeling that peanut brittle has entered my home and is definetely here to stay!
Peanut Brittle Recipe Ingredients
- 125g peanuts
- 1 tsp table salt
- 1 1/2 cups granulated sugar
- 1/3 cup light corn syrup
- 1/4 cup water
How to Make Peanut Brittle Recipe
1. Line a large baking tray with a silicon baking mat, and place in the oven at 180 degrees C to heat up.
2. Toast the peanuts with the table salt in a skillet, making sure to keep the peanuts moving so they don’t burn. Once they’re nicely browned, turn them out onto a chopping board to cool. Once cool, chop into small pieces and set aside.
3. Combine sugar, syrup and water in a saucepan over a low flame, and leave to cook without stirring. Keep an eye on the temperature, and once it reaches 160 degrees C/is a light caramel colour, remove from the heat and quickly stir in all the toasted peanuts.
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4. Once all the peanuts are stirred in, remove the baking tray from the oven and pour the sugar & peanut mixture on top. Get a silicon spatula and gently start pushing out the mixture from the middle, thinning it out.
5. Leave tray out to cool, and once the brittle is completely cool and firm, snap into bite-size pieces to enjoy 🙂
Every bite of this peanut brittle recipe is equal parts sweet toffee and salty peanuts, the sum of which is delish!