145 g caster sugar
105 g liquid glucose
½ tsp salt
40 ml water
100 g salted roasted peanuts (A), roughly chopped
20 g spreadable butter
½ tsp bi-carbonate soda
200 g good quality milk couverture chocolate
20 g salted roasted peanuts (B), roughly chopped
- 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.
NOTE: If the ambient temperature of your kitchen is particularly warm, place the chocolate coated brittle into the refrigerator for 5 minutes to assist with setting. Do not store the brittle in the refrigerator.