Peanut Brittle Print

Peanut Brittle


100ml water
400g caster Sugar
100g glucose
50g diced Butter
600g salted peanuts (skinless)
½ tsp bread soda
50g dark chocolate (for coating)


  1. Add the water, sugar and glucose to a large clean pot, bring to the boil and cook for 6 – 8 minutes until the sugar has dissolved and starts to turn to a caramel colour, 160°C on a thermometer. 
  2. Whisk in the diced soft butter (with a long handled whisk so as to prevent contact with the hot steam which is produced when the butter is added). 
  3. Sieve the bread soda into the crushed peanuts and then add the peanuts into the caramel, mix until the peanuts are fully coated.
  4. Lay a large sheet of parchment paper on the work surface and pour the peanut brittle onto it.
  5. Then cover with another large sheet of parchment paper and using a rolling pin, roll the mix out to a ¼ inch thickness. When the mix is still warm, cut with a large knife into required shape or allow to hardened and break into pieces.
  6. Melt the chocolate over a bain marie or in a microwave. Drizzle over brittle and allow chocolate to set.
  7. Store in an air tight container.
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