Please Note Nutritional information is provided as a guide only and may not be accurate.
Nutritional information does not include the following ingredients:
- unsalted peanuts
- 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.