- 375 g (2½ cups) salted peanuts
- 275 g (1¼ cups) caster sugar
- 310 ml (1¼ cups) corn syrup (see Note)
- 20 g chopped unsalted butter
- 3 tsp sifted bicarbonate of soda
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Setting time 1 hour
Makes 25 cm x 25 cm slab
Place peanuts, sugar, corn syrup and 60 ml water in a saucepan over medium heat and stir until sugar dissolves. Increase heat to high and cook, stirring occasionally, for 6 minutes or until syrup starts to brown and reaches 150˚C on a sugar thermometer.
Add the butter and bicarbonate of soda to the cooked sugar syrup, stirring to combine.
Quickly pour mixture onto an oven tray lined with baking paper and set aside for 1 hour or until set. Roughly break into pieces and store for up to 3 weeks.
• Corn syrup is from health food shops, selected greengrocers, delis and Asian food shops.
As seen in Feast Magazine, Issue 17, pg 48.
Photography by Dieu Tan.