A classic homemade sweetie, I have used salted peanuts which takes the edge off the sweetness. It’s still full of sugar, rots your teeth but it tastes so good. Make sure you brush your teeth straight after eating this and go for a long walk to counter the sugar calories. Not suitable for people with nut allergies (!)
200g salted peanuts
200g caster sugar
- Lightly grease and line a baking tray (with an edge). Spread the peanuts in a single layer on the tray.
- Heat the sugar, butter and water in a saucepan gently, stirring until the sugar dissolves. Increase the heat and boil for 5 minutes or so until the mixture turns a golden brown. Stay with it and stir occasionally as some parts will cook and brown quicker than others.
- You’ll need to work quickly now as the mixture will begin to set immediately. Pour the mixture over the peanuts, shaking the tray gently to even out the liquid. Leave to cool completely
- Once cold break up the brittle with the end of a rolling pin. Store in an airtight container layered with baking parchment. Keep out of the fridge and damp atmospheres, it will stay in best condition for around 2 days, after that it may begin to soften and become sticky.