Sometimes you need an indulgent treat, and this really (and I mean REALLY) hits the spot. Crunchy, sweet, decadent and salty – it’s the way peanut brittle *should* always have been! Plus, the weather is now officially autumnal and cold so this is part of my comfort food therapy!
- 150g caster sugar
- 250g pack of salted peanuts, roughly chopped (or bashed with a rolling pin)
- 100g plain chocolate
I used a silicone baking tray for this recipe, but if you’re using a regular baking tray you’ll need to brush it with oil and line with baking parchment.
Place the sugar in a saucepan with 100ml of water and heat gently until the sugar is dissolved. Bring to the boil and boil for about 10 minutes until the syrup is a deep amber coloured caramel.
Remove from the heat and stir in the peanuts and tip straight into your baking tray. Spread in a thin layer and leave to harden.
Melt your chocolate. Invert your peanut brittle and spread the flat side with the melted chocolate. Leave to set then break into chunky pieces.
The original recipe was taken from the Waitrose Autumn Harvest 2013 book.