Peanut Brittle is a fantastic gift food for Christmas or even Mothers and Fathers Days!
Method
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Line a lamington tin with baking paper and spray lightly with canola oil to prevent sticking.
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In a large heavy saucepan, combine the sugars, syrup and the water.
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Stir over medium heat without boiling until sugar has dissolved.
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Use a wet pastry brush to brush the sugar crystals from the side of the pan as you go.
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Add butter to the mixture and stir until melted.
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Bring mixture to the boil, then reduce the heat slightly and boil without stirring for 15 - 20 minutes or until a teaspoon of mixture dropped into cold water reaches soft-crack stage.
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Remove from heat immediately.
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Fold in peanuts and pour into prepared tin.
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Stand tin on a wire rack to cool and break into pieces when almost set.
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Grease two lamington tins well with canola oil.
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Evenly spread the peanuts between the two tins.
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Combine the sugar and 2 cups of water in a heavy based saucepan and cook on low heat without stirring for five minutes or until the sugar has dissolved.
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Increase the heat to medium and boil for 10 - 15 minutes or until the mixture turns a golden colour.
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Quickly stir in the butter and pour immediately over the peanuts. Gently 'tap down' the tins to avoid any air bubbles around the peanuts.
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Leave for 3 - 5 hours on the kitchen bench until set.
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Once set break up the pieces.
Recipe Hints and Tips:
- Peanut Brittle is not suitable to freeze.
- Store in an airtight container for up to 5 days.
