Beer and Chilli Peanut Brittle

We still don't have a kitchen but I've had this recipe pinned all year for Christmas presents and so it was to Mum's kitchen I de-camped for the night. We had such a good time though I am astonished it all turned out as I kept stuffing up the multiplied quantities. You will find a couple of versions if you google this recipe, but I'll tell you my version further down. I think some candy making experience will give you confidence. There are some variables to note in candy making and I gathered by the comments under the recipes I read that some newbies struggled. It is incredibly moreish and you will need to make a batch for the cook also. So here we go....

I used per batch - 

260g of raw sugar

200g of lager beer

600g of salted peanuts

1/2 teas ground dried chilli

Pre-heat oven to 180C and line two non-stick biscuit trays with baking paper. By all means lightly grease with butter but we only did it with the first lot and kept recycling the peeled off baking paper and it worked fine.

In a medium sized stock pot on medium heat, combine the sugar and beer, stirring gently till the sugar is dissolved.

Add the peanuts and reduce the heat and simmer for about 15mins stirring occasionally. At this point the liquid is quite reduced and thicker, partially absorbed by the nuts and steamed off.

Remove from heat and mix in chilli. (Add a couple of teaspoons of salt too if you are using unsalted nuts.) 

Tip the mixture onto the biscuit trays and place in the oven.

The next step will take approx 15 mins but you do have to watch it to make sure it doesn't burn. If your oven isn't even you may also need to switch trays and shelf positions during cooking. What should happen is that it will self level a bit bubble away turning a bit more toffee. 

Remove from the oven and place on cooling racks to set.

The paper should peel away easily when cold and you'll be able to break the sheet into rough chunks.

Some notes-

This is best made during dry hot days and humidity will definitely have a bearing on the "snap" to the brittle. Likewise store in air tight containers to keep brittle.

If you are making subsequent batches, DO wash you pot and spoon between batches to prevent crystallising the sugar.