Peanut Brittle

Preparation info
    • Difficulty


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By Sat Bains

Published 2012

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For the Peanut Brittle

  • 150 g caster sugar
  • 15 g liquid glucose
  • 100


Gently heat the sugar and glucose together. When it is lightly caramelised, add the peanuts. Stir together then pour onto a silicone sheet. Grind in a pestle and mortar until roughly powdered.

When needed spread out a thin layer of the mix onto a silicone-lined baking tray. Bake at 160°C for