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Roasted Peanut Brittle

The Quirky Foodster Team

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10 min
Prep
15 min (plus 30 min setting)
Cook

Ingredients

  • 300 g (1 1/2 cups) sugar
  • 80 ml (1/3 cup) water
  • 1 tbsp butter
  • 250 g (1 3/4 cups) roasted peanuts
  • 1/2 tsp salt
  • 1/4 tsp bicarbonate of soda

Method

  1. Line a baking tray with baking paper and have all ingredients measured and ready near the stove.
  2. Combine sugar and water in a heavy saucepan and heat gently, stirring until the sugar dissolves.
  3. Increase heat and boil without stirring until the syrup turns a deep amber colour, about 8-10 minutes.
  4. Remove from heat and quickly stir in the butter, peanuts and salt.
  5. Stir in the bicarbonate of soda last — it will foam up slightly, which helps aerate the brittle.
  6. Pour immediately onto the lined tray and spread thin with the back of a spoon.
  7. Allow to cool completely and harden, about 30 minutes, before breaking into shards.

Introduction: With peanuts so central to Swazi cooking, it's no surprise they find their way into sweets too — roasted and set into a crackling, caramelised brittle sold at markets and made at home for special treats.

Cultural Background: With peanuts so central to Swazi cooking, it's no surprise they find their way into sweets too — roasted and set into a crackling, caramelised brittle sold at markets and made at home for special treats. It's a simple sugar-and-nut confection that keeps well, making it a popular gift and festival sweet.

Tips: Work quickly once the caramel is ready — it hardens fast, so have everything prepped in advance. Watch the caramel closely in the final minute of boiling; it can go from amber to burnt very quickly.

Variations: A pinch of chilli powder added with the salt gives a sweet-spicy version. Sesame seeds can be added alongside the peanuts for extra crunch and flavour.

Storage: Keeps in an airtight container at room temperature for up to 3 weeks.

Reheating: Not applicable — served at room temperature as a set confection.

FAQs:

Q: Why didn't my brittle set hard?
A: The sugar likely wasn't cooked to a deep enough amber before the other ingredients were added — next time, cook it a little longer, watching closely.

Q: Can I use a sugar thermometer for accuracy?
A: Yes, cook the syrup to 150°C (300°F), the hard-crack stage, for the most reliable results.

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