Monday 19 February 2018

Peanut chocolate brittle

Peanut Chocolate Brittle
Peanut Chocolate Brittle

Joanne Harris

peanut, chocolate brittle

Fran likes to use unsalted peanuts for this recipe, although I rather like the salty kind.

Serves 12


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.

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