makes about 30 pieces
1 cup golden (light corn) syrup
2 cups superfine sugar
3 cups raw peanuts
2 tsp baking soda
1 tbsp butter
1. Grease a baking sheet or marble surface with butter. In a large pa, heat the golden syrup, sugar and peanuts and stir over a low heat, until the sugar has dissolved.
2. Turn the heat up and continue to cook, until the mixture becomes golden caramel colour and you can hear the peanuts pop. Lower the heat and cook 3-4 minutes.
3. Add the baking soda and beat vigorously with a wooden spoon. Remove from the heat and continue mixing for 30 seconds.
4. Pour on to the buttered baking sheet and use a knife to spread the mixture to 1/2 in thick. Wait 5 minutes, then use a sharp knife and a ruler (or the edge of an oven tray) to score the surface of the mixture with criss-cross lines, making diamonds of about 1x2in.
5. When the mixture is cooled but not totally cold, cut along the score lines with a heavy knife to make the diamond shapes. You may need to hit the back of the knife with a rolling pin to help crack the mixture. Alternatively, crack the brittle into rough pieces when cold.
Cook’s tip:
Serve the brittle on the same day or keep in a cool place in an airtight container. Store in a single layer if possible and bear in mind that humidity will make the brittle sticky.
