This classic sweet is created with plenty of peanuts and only a few simple ingredients – sugar, water and butter. Make this easy peanut brittle today for an afternoon treat, or a beautiful edible gift for a birthday or Christmas.
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Ingredients
You’ll need these…
Start cooking with these equipment essentials.
Method
Line an 18 x 28cm slice pan with foil. Spread nuts over base.
Combine sugar and water in a saucepan. Stir over medium heat until sugar dissolves, then bring to the boil. Gently boil, occasionally brushing the sides of the pan with a pastry brush dipped in water, for 25 minutes, or until a rich golden colour.
Remove pan from heat and stir in the butter with a wooden spoon until just combined.
Quickly pour the toffee mixture into the prepared pan (it won’t fill it completely). Set aside in a cool place until the toffee sets.
Break the brittle into pieces and store in a greaseproof paper-lined, airtight container, with greaseproof paper between each layer of brittle.
Peanut brittle cooking tip
A sugar thermometer will reach 170°C when the syrup is ready.
Flavour variations
Love brittle? Once you’ve made this peanut brittle, try our super seed brittle, this dark chocolate and pistachio toffee brittle, or this pistachio white chocolate brittle.
