Peanut Brittle from The Times Cookery Book by Katie Stewart
Preheat the oven to moderately slow (325°F, 170°C or Gas No. 3). Spread the peanuts on a baking tray or roasting tin ready to heat through. Measure the sugar and water into a saucepan. Place over...
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Cooking tools:
- Saucepan
- Stove
- Wooden spoon
- Pastry brush
- Measuring cup
Ingredients
- 4 oz (100 g) salted peanuts
- 1 oz (25 g) butter
- 1 lb (450 g) granulated sugar
- ¼ pint (1½ dl) water
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