Peanut Brittle

Directions

• Line a lamington tin with baking paper and spray lightly with canola oil to prevent sticking.
• In a large heavy saucepan, combine the sugars, syrup and the water.
• Stir over medium heat without boiling until sugar has dissolved.
• Use a wet pastry brush to brush the sugar crystals from the side of the pan as you go.
• Add butter to the mixture and stir until melted.
• Bring mixture to the boil, then reduce the heat slightly and boil without stirring for 15 – 20 minutes or until a teaspoon of mixture dropped into cold water reaches soft-crack stage.
• Remove from heat immediately.
• Fold in peanuts and pour into prepared tin.
• Stand tin on a wire rack to cool and break into pieces when almost set.
• Alternative Peanut Brittle:
• Grease two lamington tins well with canola oil.
• Evenly spread the peanuts between the two tins.
• Combine the sugar and 2 cups of water in a heavy based saucepan and cook on low heat without stirring for five minutes or until the sugar has dissolved.
• Increase the heat to medium and boil for 10 – 15 minutes or until the mixture turns a golden colour.
• Quickly stir in the butter and pour immediately over the peanuts.  Gently ‘tap down’ the tins to avoid any air bubbles around the peanuts.
• Leave for 3 – 5 hours on the kitchen bench until set.
•  Once set break up the pieces.