- 375 g (2½ cups) salted peanuts
- 275 g (1¼ cups) caster sugar
- 310 ml (1¼ cups) corn syrup (see Note)
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 150ºC on a sugar thermometer.
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.
Honeycomb peanut brittle
Follow peanut brittle recipe, adding 20 g chopped unsalted butter and 3 teaspoons of sifted bicarbonate of soda to the cooked sugar syrup at the end of Step 1, stirring to combine. Continue recipe from Step 2.
Saffron pine nut brittle
Combine ½ teaspoon of saffron threads and 1 tablespoon of boiling water in a small bowl and soak for 10 minutes. Press saffron threads with a fork to extract as much flavour as possible. Place saffron and soaking liquid, 150 g pine nuts, 275 g caster sugar, 310 ml corn syrup and 2 tablespoons of water in a saucepan over medium heat and cook, stirring occasionally, for 6 minutes or until syrup starts to brown and reaches 150ºC on a sugar thermometer. Continue peanut brittle recipe on page 48 from Step 2.
Photography by Dieu Tan
As seen in Feast Magazine, Issue 17, pg48.