Ingredients
375g unsalted peanuts
4 cups caster sugar
(880g)
2 cups water
(500ml)
150g butter
chilled and cubed
Allergy Advice
Contains Dairy
Contains Nuts
Equipment
- 1 slice trays (28 x 18cm)
- 1 baking paper
- 1 heavy-based saucepan
- 1 whisk
- 1 pastry brush
Instructions
- Line 2 slice trays (28 x 18cm) with baking paper. Spread half of the peanuts in each tray and set aside.
- Place the castor sugar and water in a heavy-based saucepan over a medium heat and whisk together until the sugar is dissolved. Bring to the boil and continue to boil for 25 minutes until the sugar mixture is a light golden brown.
- Use a wet pastry brush to brush down the sides of the pan and then remove from heat and quickly whisk in butter.
- Pour half of the mixture into each tray and rotate so all of the peanuts are covered. Leave to set. Break into shards and serve.
Notes
Tip
I like to give the baking paper a spray with canola oil so it doesn’t stick at all.
Variation
If you have macadamia nuts they can be used as a luxurious substitution for the peanuts.
