Peanut brittle, such a fun throwback to the days when tuck shops could sell refined sugar and nuts. Like Mrs B, I adapted this recipe to make it more than just peanuts - I used a blend of hazelnuts, almonds, salted peanuts and walnut pieces.
The salted peanuts provided a wonderful contrast to the sweetness of the caramel. I had a little trouble getting the caramel evenly out of the pan and over all of the nuts before it started to cool to much and solidified in the pan.
It did ooze about generally, though, so only a few nuts were not "glued" properly, but some of my difficulties might be the varied sizes of my nuts, rather than the more uniform size of all peanuts.
It's jolly more-ish, I must say.
250g nuts - a blend of your choice!
300g granulated sugar
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