Peanut Brittle  Candy  145 reads

Peanut Brittle


Caster (superfine) sugar 225 g
Salted peanuts 225 g

Grease and line an 18 cm square baking tin with greaseproof paper.

Place the sugar in a saucepan set over a medium heat.

Leave the sugar to dissolve undisturbed until it starts to change color, swirling it gently until it starts to turn amber.

Cook the sugar until it registers 138°C on a sugar thermometer. Add the peanuts and swirl to coat.

Continue to cook until the sugar reaches 149°C. Pour into the prepared tin and leave to cool and set for 2 hours.

Turn out and break into pieces before serving.


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