Peanut brittle was a favourite when I was growing up, I remember “helping” mum in the kitchen whipping up a batch. Last week I had the whole week off work, and got bored. So I decided to do a twist on one of my mums old favourites.
180g Caster Sugar
200ml Golden Syrup
200g Pistachio nuts (shelled)
Sunflower oil (to coat the baking sheet
1. Using a pastry brush lightly oil a nonstick baking sheet.
2. Place the butter, caster sugar and a tablespoon of water into a large non stick pan on a low heat. Making sure to constantly stir using a wooden spoon until all the butter dissolves.
3. Slowly pour in the golden syrup and continue to stir on a low heat until the sugar has dissolved.
4. Now you need to bring the mixture to the boil, then reduce the heat and allow to bubble for about 10 minutes until it becomes amber in colour.
5. To test if the mixture is ready to be transferred to the baking sheet. Drop a small blob of mixture into ice cold water (it will harden if the mixture has been cooking long enough)
6. Evenly transfer the pistachios into two separate zip lock bags. Using a rolling pin gently crush one of the bags. Now beat in the pistachios, then immediately pour onto the oiled baking sheet.
7. When the mixture is partly set (not too hard you can’t use a knife to cut through), use a pizza slicer to create bite sized pieces. Then leave the mixture to completely cool.
Be sure to store the brittle in an airtight container