12 oz (350 g) unsalted peanuts, chopped
2 cup (400 g) granulated sugar
1 cup (180 g) soft brown sugar
6 oz (175 g) golden syrup (substitute light corn syrup)
2/3 cup (150 ml) 1/4 water
1/2 stick (2 oz) 50 g butter
1/4 tsp Bicarbonate of soda (Baking soda)
2 cup (400 g) granulated sugar
1 cup (180 g) soft brown sugar
6 oz (175 g) golden syrup (substitute light corn syrup)
2/3 cup (150 ml) 1/4 water
1/2 stick (2 oz) 50 g butter
1/4 tsp Bicarbonate of soda (Baking soda)
method
1. Put the nuts on a baking sheet and warm in the oven for a few minutes.
2. Put the sugars, syrup and water in a large, heavy-based saucepan and heat until the sugars dissolve.
3. Add the butter, bring to the boil and cook until a little of the mixture dropped in cold water separates into threads and becomes hard and brittle.
4. Lower the heat, and add the bicarbonate of soda and warmed nuts.
5. Pour the mixture slowly into a buttered 12 x 4 inch (30 x 10 cm) shallow tin and, when almost set, mark into bars.
2. Put the sugars, syrup and water in a large, heavy-based saucepan and heat until the sugars dissolve.
3. Add the butter, bring to the boil and cook until a little of the mixture dropped in cold water separates into threads and becomes hard and brittle.
4. Lower the heat, and add the bicarbonate of soda and warmed nuts.
5. Pour the mixture slowly into a buttered 12 x 4 inch (30 x 10 cm) shallow tin and, when almost set, mark into bars.
serving amount
makes 24 bars
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