Peanut brittle

AT A GLANCE

  • Serves 8 - 10 people

  • For brushing: vegetable oil
  • 440 gm (2 cups) caster sugar
  • 125 gm butter, coarsely chopped
  • 100 gm rice malt syrup (see note)
  • 450 gm roasted salted peanuts
01   Brush an oven tray with oil and set aside. Combine sugar, butter, rice malt syrup and 170ml water in a saucepan over high heat and cook, stirring occasionally to prevent caramel from sticking to the base, until golden and caramelised (20-30 minutes; be careful, hot caramel will spit).Add peanuts, stir to combine and pour onto prepared tray. Set aside in a cool, dark place to cool and set (1 hour). Break into pieces and serve. Peanut brittle will keep stored in an airtight container in a cool, dry, dark place for 2-3 days.
Note Rice malt syrup is available from health-food shops and the health-food section of most supermarkets.

Topics:

DESSERT, MODERN AUSTRALIAN, CHRISTMAS, PEANUTS, SUMMER

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

MEGAN MORTON , LISA FEATHERBY

FEATURED IN

Dec 2013

Dec 2013

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