WARNING: This stuff is addictive!
But seriously, this is the thing that I had the most trouble with as a fundraiser. It was really hard to not consume a whole tray. The only thing that stopped me was the thoughts of fluffy bunnies getting what they need! Be careful of your teeth too. . . They are really crunchy! To keep their perfect crunch, make sure you keep them in an air tight container or wrap them in cellophane bags like I did. Mine have little seals on them that keep them even fresher and keep the presentation very neat. For a cute gift, add some themed sprinkles to the bags before sealing them up.
I think I would try this with other nuts next time but assume that I would have to dry roast them a little bit to keep their crunch. Peanuts are really the best though Snap them into a few large pieces and then into smaller pieces. I just cracked them with my hands. Cutting it with a knife will not work and hitting it with a rolling pin will just shatter it off into smaller pieces.
This actual recipe is from the cookbook ‘Little and Friday’ and I found their recipe very disappointing indeed. Don’t get me wrong, I adore the book but the recipes. Well, they leave a lot to be desired. I did my own thing with the ingredients after one horribly failed attempt and it turned out very well indeed! The below picture is the first stage of the cooking process. Just allow to simmer until it starts to turn a lovely light yellow colour and then add your peanuts and allow to cook for a further few minutes until it smells like roasted peanuts!
Check out the awsome ice cream that my very talented friend Kristin made with her brittle that she bought at the bake sale.
Follow my lead. . .
- 1 1/2 cup caster sugar
- 1/2 cup water
- 1/3 cup liquid glucose
- 375gm unsalted peanuts
- 20g butter
- 1 teaspoon vanilla essence
- 1/2 teaspoon bicarb soda
- Line a 20cm x 30cm flat baking tray with canola oil spray and baking paper and set aside.
- Place the sugar, water and glucose into a 2 litre pot dissolve the sugar over a low heat. Bring to the boil over a high heat and reduce to a steady simmer over a medium heat for approximately 10 minutes or until the mixture turns a light yellow.
- Add the peanuts and simmer for a further 5 minutes, or until it forms a caramel colour. Stir occassionally just so the peanuts don’t burn.
- Working quickly, remove the pot from the heat and fold through the butter, vanilla and bicarb.
- Pour into the prepared pan and spread using a wooden spoon until you have evenly covered the base of the pan. Allow to stand until cold.
- Break into pieces and place into bags or air tight containers to store.