Nut Brittle is an American invention. One origin story has a hapless chef accidentally adding bicarbonate of soda instead of cream of tartar when making toffee. The resulting substance was brittle instead of chewy – but still delicious!
This recipe requires heating sugar to a very high temperature. It is a good idea to get yourself completely organised before heating the mix.
You’ll need a baking tray lined with a silicon mat or foil greased with vegetable oil. Have all your ingredients weighed out before starting. This is particular important for bicarbonate of soda which is added right at the end.
Recipe
Ingredients
200g Butter
125g Caster Sugar
75g Golden Syrup
50g Honey
1/2tsp Salt
250g Salted Peanuts
2tsp Bicarbonate of Soda
Melted dark chocolate to decorate (optional)
Method
Place all the ingredients except the nuts and bicarbonate of soda in a pan. Heat and stir continuously until the temperature reaches 148°C. This is just before the point it burns so you’ll need to be extra careful.
Add the peanuts and stir them through, then add the bicarbonate of soda. The mix at this point should begin to foam and froth. Immediately pour the mix onto your lined tray and allow to cool.
Once cooled and set the brittle can be decorated with a little melted dark chocolate. Break up into pieces and store in an airtight container somewhere cool.
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