- 250g of sugar
- 1 teaspoon of salt
- 100g of glucose syrup
- 300g of raw peanuts
- 35g of semi-salted butter
- 1 teaspoon of sodium bicarbonate
When the syrup boils, pour in the peanuts all at once.
Mix well.
The syrup will color and the peanuts will roast in it.
When it has a nice amber color, not too pronounced, it is almost ready!
Then add the butter off the heat.
Spread a little and let cool.
You can see the air bubbles that lighten the caramel and make it particularly crisp.
When cool, break the peanut brittle into pieces.