Peanut Brittle

Ingredients
75g brick margarine
340ml (11/3 cups) Illovo White Sugar
125ml (½ cup) Illovo Golden Syrup
250ml (1 cup) boiling water
325ml (1½ cups) salted peanuts

Method
Put margarine, sugar, syrup and water into a pot. Dissolve sugar over a gentle heat. Turn up heat and boil mixture for half an hour, do not stir. To test if ready, drop a little of the mixture in cold water. If it is ready it will set hard and will crack when broken. Remove pot from stove and stir in nuts. Pour into a greased tin (roughly 20cm x 20cm) and allow to set. Break into pieces when hard and store in a jar.

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2 thoughts on “Peanut Brittle”

  1. I tried this recipe to the T but it’s been over 4 hours and my brittle has not set. I don’t think there must be butter in the syrup as I think the butter is causing my brittle not to set. So disappointed

    1. Here is another version of the same Recipe

      Ingredients:
      75g Margarine
      340ml (1 ⅓ cups) Huletts White Sugar
      125ml ( ½ cup) Huletts Golden Syrup
      250ml (1 cup) Boiling Water
      325ml (1 ½ cups) Salted Peanuts
      Method:
      Over a gentle heat, stir the margarine, sugar, syrup and water together in a pot until the sugar is dissolved.
      Turn up the heat and, without stirring, boil the mixture for half an hour. To test if ready, drop a little of the mixture in cold water. If it is ready it will set hard and crack when broken.
      Remove the pot from the stove and stir in the nuts. Pour into a greased tin (roughly 20 cm x 20 cm) and allow to set.
      Break into pieces when hard and store in a jar.

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