Sometimes you need something with a bit of crunch.
If it also happens to be sweet then it's a double bonus.
Nut brittle's can be eaten as a candy, wrapped nicely and given as a present or used in baking.
This Peanut Brittle was made for the super tasty Peanut Cookies, which were adapted from Christina Tosi from Mumofoko Milk Bar. Without the brittle the cookies were just alright; stir in the broken brittle and... magic!
PEANUT BRITTLE
INGREDIENTS
1 Tablespoon Maple Syrup
1 Tablespoon Honey
1/4 Cup raw Peanuts, skins removed and halved
Optional, dash of Salt
INSTRUCTIONS
Prepare a split-mat (a silicon baking mat) or line a baking tray with baking paper and grease.
Place the maple syrup and honey in a small saucepan and bring to a rolling boil over medium heat.
Simmer the mixture over a medium heat until it turns a golden colour.
The mixture will need to be stirred continuously to prevent it sticking to the bottom of the saucepan and burning.
Take the saucepan off the heat and immediately stir in the peanuts, ensuring the nuts are coated in the mixture.
IMMEDIATELY spread the coated nuts over the prepared mat/tray and allow to cool completely.
Sprinkle with salt if you wish.
To fasten the process the brittle can be placed in the fridge.
