Peanut brittle with sea salt chocolate
|250 g||castor sugar|
|250 g||peanuts — roasted, roughly chopped|
|100 g||milk chocolate — with sea salt, chopped|
Place the sugar in a small, heavy-based saucepan with 100ml water and heat gently until the sugar has dissolved, stirring occasionally and very gently.
Bring to the boil, then boil for about 10 minutes until the syrup has turned to a deep amber-coloured caramel. Don’t let it get too dark or the flavour will be bitter. Remove from the heat and dip the base of the pan briefly in cold water to prevent further cooking.
Invert the brittle on a clean sheet of baking parchment so the flat side is uppermost and spread with the chocolate using a palette knife.
Leave to set before breaking into chunky pieces.