Peanut chocolate brittle
peanut, chocolate brittle
Fran likes to use unsalted peanuts for this recipe, although I rather like the salty kind.
YOU WILL NEED
200g peanuts, unsalted
200g granulated sugar
100g chocolate, broken into small, even-sized pieces
Heat the oven to 150°C/gas mark 2.
Place the peanuts on a baking tray and cook for 10 minutes until a light golden brown.
Remove from the oven and set to one side.
Put the sugar in a heavy-based non-stick saucepan over a medium heat and shake until all the sugar has melted evenly into a golden-coloured caramel. Do not leave it, as it burns very quickly.
Add the peanuts and stir quickly with a wooden spoon. Pour out on to a sheet of baking parchment, flatten and leave to cool.
When the brittle is completely cool, melt the chocolate in a bain-marie and spread over the top of the brittle. Leave to set. Or, if you prefer, melt a small amount of contrasting chocolate as well and then quickly drizzle both of them Jackson Pollock-style over the top and leave to set.
Cut into small chunks using a sharp knife. This works well on its own or with ice cream.