Recipes
Peanut brittle
20 minutes
Preparation time
20 minutes
Cooking time
12
Serves
Ingredients
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-carb soda, sieved
Finishing
250 g good quality milk couverture chocolate
Salt flakes, for sprinkling
Method
- In a medium saucepan on high heat, induction setting 8, place the water, sugar, salt and glucose 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.
Finishing
- 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.
Applicance Functions
Kirsten Tibballs
Kirsten Tibballs, proclaimed by MasterChef Australia as ‘the Queen of Chocolate’, is one of Australia’s most celebrated and internationally respected pastry chefs and chocolatiers.
With a desire to pass on her knowledge to other passionate food lovers and professional pastry chefs, Kirsten established Savour Chocolate & Patisserie School in 2002 in Brunswick, Melbourne. Savour creates an opportunity for students to learn from and work alongside their award-winning chefs. It boasts a state of the art kitchen and hosts a number of renowned international pastry chefs each year.