40 ml water
145 g caster sugar
½ tsp salt
105 g liquid glucose
100 g roasted unsalted peanuts, skinless, roughly chopped
20 g unsalted butter, softened
1 vanilla bean, cut and scraped
½ tsp bi-carbo soda, sieved
250 g good quality milk couverture chocolate
Salt flakes, for sprinkling
- Place the water, sugar, salt and glucose into a saucepan on high heat, induction setting 8, and stir until it begins to boil and the sugar has dissolved.
- Add the peanuts and stir gently.
- Continue to heat until the mixture reaches 156°C, or until golden in colour.
- Remove from the heat and immediately add the butter, vanilla and sieved bi-carb soda. Stir to combine before pouring onto a sheet of baking paper.
- Working quickly, place a second sheet of baking paper on top and use a rolling pin to spread the brittle into a thin layer.
- Allow to cool completely at room temperature.
- To temper the chocolate, place it into a saucepan on medium heat, induction setting 4. Stir continuously until you have 50% solids and 50% liquid. Remove from the heat and stir vigorously until the solids have completely melted.
- Spread half of the tempered chocolate over the surface of the brittle and sprinkle with salt flakes. Allow to set at room temperature.
- Flip the brittle and repeat with the remaining tempered chocolate and a sprinkle of salt flakes.
- Once set, break into bite-size pieces and store in an airtight container until ready to enjoy.