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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

  1. Place a piece of baking paper onto your workbench.
  2. Place the sugar, glucose, salt and water into a large saucepan. Bring to the boil over medium heat until the sugar has dissolved.
  3. Add in the chopped peanuts (A) and stir to combine. Continue stirring until the mixture reaches 150˚C.
  4. Remove from the heat and immediately add the butter and bi-carbonate soda, whisk to combine.
  5. Pour the brittle onto the baking paper and spread out evenly using a spatula. Allow to cool at room temperature.
  6. Once cooled, chop the brittle into small pieces.
  7. 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.
  8. Stir the pieces of brittle through the tempered chocolate.
  9. Spread the chocolate and brittle out over a sheet of baking paper.
  10. Before the chocolate sets, sprinkle over the roasted peanuts (B).
  11. 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.

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