Peanut and sesame brittle

Peanut and sesame brittle

By
From
Atelier Confectionery
Makes
500 g
Prep
5 mins
Cooking time
15 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
vegetable oil, for oiling
150g raw skinned peanuts
50g sesame seeds
300g caster sugar

Method

  1. Line the base and sides of a 15 x 21 cm rectangular tin with baking paper, then lightly oil and set aside.
  2. In a frying pan, lightly toast the peanuts, then remove from the pan and set aside.
  3. Lightly toast the sesame seeds in the same pan, then place in the prepared tin together with the peanuts.
  4. Heat the sugar in a heavy-based saucepan until the sugar has dissolved. The sugar will start to colour a pale caramel. Move the pan around to get an even heat and continue to let the sugar cook until it becomes a golden amber colour.
  5. Pour the caramel onto the nuts and seeds, ensuring they are covered evenly. Leave to cool slightly, then score rectangular lines on the brittle so it is easier to break into rectangle pieces. Store in an airtight container in a cool dry place for up to 2 weeks.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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