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Baking & dessert

Peanut brittle

Makes About 20 pieces.

Recipe bywjf.morris
BakingNon-sourdough
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Total time1 hr 37 min
DifficultyConfident
Community ratingNew recipe
Whole recipe38.7g protein
Photograph of Peanut brittle
OK
Structure checkedAdaptive recipe data
Serves
20

Clear and checked

Method

Restoring cooking progress…
  1. 01

    Read, weigh and prepare

    5 minHands-on

    Read the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.

  2. 02

    Prepare brittle surface

    3 minHands-on

    Use a silicone mat or a lightly oiled metal sheet. Have vanilla and bicarbonate ready before cooking because the mixture sets quickly.

  3. 03

    Start heating the oven

    1 minHands-on

    Heat the oven to 80°C fan.

  4. 04

    Allow the oven to heat

    14 minHands-off · check as directed

    Allow about 15 minutes of heating in total and check that the oven has reached 80°C fan.

  5. 05

    Arrange peanuts

    1 minHands-on

    Spread peanuts on an ovenproof tray.

  6. 06

    Load the prepared bake

    2 minHands-on

    Check the oven has reached the stated setting and carefully put in the prepared tray or tin.

  7. 07

    Warm peanuts

    5 minHands-off · check as directed

    Warm for 5 minutes at 100°C conventional / 80°C fan. Keep warm until needed.

  8. 08

    Dissolve syrup sugar

    4 minHands-on

    Heat sugar, glucose and water in a deep heavy saucepan, stirring until dissolved.

  9. 09

    Cook first syrup stage

    8 minHands-on

    Stop stirring and boil to 145°C, monitoring continuously with the thermometer clear of the pan base.

  10. 10

    Add peanuts and finish caramel

    5 minHands-on

    Carefully stir in warm peanuts, butter and salt. Cook while stirring to prevent catching until 150°C and amber.

  11. 11

    Aerate and spread promptly

    2 minHands-on

    Remove from heat and immediately stir in vanilla and bicarbonate; it foams. Pour onto the prepared surface and spread thinly with an oiled spatula, keeping bare hands away from caramel.

  12. 12

    Cool

    45 minHands-off · check as directed

    Leave undisturbed for 45 minutes until completely cold and crisp.

  13. 13

    Break and pack

    3 minHands-on

    Break into pieces and pack airtight immediately.

Equipment check

3 items required

  • Sugar thermometer
  • heavy saucepan
  • oiled baking sheet or silicone mat

Check the listed equipment and capacity before you start.

Recipe diagnostics

Checked before you cook.

Structurally checked

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