SBS Food

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Chocolate-coated peanut brittle

This is one of my favourite sweet treats, with salted peanuts, that delicious toffee crunch and milk chocolate.

Chocolate-coated peanut brittle

Credit: The Chocolate Queen

  • serves

    6-8

  • prep

    30 minutes

  • cook

    15 minutes

  • difficulty

    Mid

serves

6-8

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

  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.

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.


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Published 27 July 2022 5:02pm
By Kirsten Tibballs
Source: SBS



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