Recipe by Charishma_Ramchandani
Enjoy it on a rainy evening.
Top Review by Debbie Halstead
This recipe just didn't work for me at all. First, I never could get the sugar solution(?) to carmelize -- the water would boil out, and the sugar would recrystallize, but it would all still be white. I eventually called in the husband (who could cook circles around me) to troubleshoot. He started looking at other brittle recipes. We brought the solution up to soft crack (280F), added the butter (1/2 cup is way more than a pat, BTW) and the peanuts, brought it up to hard crack, and poured it onto the sheet. The sugar still hadn't carmelized, it actually recrystallized as it cooled, and we've ended up with crumbly (though admittedly tasty) candied peanuts. While the results will certainly be eaten, I can't say that I'd recommend the recipe.
Directions See How It's Made
- Remove the skin of the roasted peanuts.
- Grease a metal plate with little oil and keep aside.
- In a heavy saucepan, add sugar and moist it with 5 tbsp of water.
- Cook and keep mixing on a low flame till the sugar turns into a light brown caramel.
- Add the peanuts into the caramel and mix them quickly.
- Drop in the pat of butter and stir.
- Quickly pour the sticky mixture onto the greased plate.
- Allow it to cool and set.
- Break into small pieces and serve.