serves
6
prep
30 minutes
cook
15 minutes
difficulty
Mid
serves
6
people
preparation
30
minutes
cooking
15
minutes
difficulty
Mid
level
Ingredients
- 145 g caster sugar
- 105 g liquid glucose
- ½ tsp salt
- 40 ml water
- 100 g salted roasted peanuts (A), roughly chopped
- 20 g softened butter
- ½ tsp bi-carbonate soda
- 200 g good quality milk couverture chocolate
- 20 g salted roasted peanuts (B), roughly chopped
Cooling time: 1-2 hours.
Instructions
- Place a piece of baking paper onto your workbench.
- Place the sugar, glucose, salt and water into a large saucepan. Bring to the boil over medium heat until the sugar has dissolved.
- Add in the chopped peanuts (A) and stir to combine. Continue stirring until the mixture reaches 150˚C.
- Remove from the heat and immediately add the butter and bi-carbonate soda. Whisk to combine.
- Pour the brittle onto the baking paper and spread out evenly using a spatula. Allow to cool at room temperature.
- Once cooled, chop the brittle into small pieces.
- To temper the couverture chocolate, place it into a microwave-safe plastic bowl, heat in 30 second increments, stirring in between. Once you have 50% solids and 50% liquid, stir vigorously until the solids have completely melted.
- Stir the pieces of brittle through the tempered chocolate.
- Spread the chocolate and brittle out over a sheet of baking paper.
- Before the chocolate sets, sprinkle over the roasted peanuts (B).
- Allow to set at room temperature before breaking into bite size pieces.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
