Before we go any further, working with molten sugar can be dangerous so, if you’re not sure, don’t bloody do it!
Peanut brittle is an absolute favourite of mine, I’ve loved it since I was a little kid and I think I always will. I’ve been making my own for a bit now and I recently had a go at ‘switching it up’ a little.
- 1 cup of caster sugar
- 1/2 cup water
- 37.5g of butter chopped into small cubes
- 180g bag of KP Spicy Chilli Jumbo Peanuts
Method of Preparation:
- Add your sugar and water to a heavy bottomed sauce pan and heat it over a low heat until the sugar has dissolved. You can tell when this is doe quite easily by scraping a wooden spoon around the bottom of the pan, if it’s all smooth then it’s all dissolved.
- Turn the heat up to medium high and let the mixture boil and bubble away.
- While it’s bubbling you need to take a pastry brush and leave it resting in a cup of water next to the stove. You need to use this regularly to brush the sugar down the inside of the pan.
- While this is happening, take your peanuts and spread then across a baking tray in a single layer on a piece of greaseproof paper. I like to make sure they’re all in halves but it’s really not necessary, it just spreads them out a bit more.
- Eventually (should be no more than 15 minutes) the sugar will start to brown and now it’s time to be vigilant. When the mixture is golden brown take it off the heat and quickly stir in the butter. It’ll start to bubble up but don’t panic just keep stirring the butter in for a few seconds and then pour the mixture over the nuts.
- It may look bubbly so start to tap the tray on your work surface and you’ll see the mixture smooth over.
- Leave for about 2 to 3 hours, crack it and eat it!
When you get to step 5 you need to work quickly as you don’t want anything to set before it hits the baking tray – just remember to be careful as the mixture is extremely hot and if you spill it on yourself it will stick to your skin immediately and burn, burn and burn some more.
A lot of people will give you times to work to for this recipe but it really is best when done by touch and sight. I’ve already explained how you’ll know the sugar has dissolved but the other reason I say this is because of how the sugar caramelises. When you’re brushing the sugar down the side of the pan you’ll see that some of it starts to brown. It’s when these crystals are added to the mixture that the rest starts to turn and this can happen in 7, 8, 9, 10, etc… minutes. Keep an eye on it and you’ll win every time.
For Christmas my friend, Mr Bisco, prepared us some of what he called Irie Butter which is a butter that has been infused with a great deal of Jamaican flavours. This is what I’ve used today and the result is even better than usual, I must get the recipe from Mr Bisco so I can share it with you all!