TRY this delicious recipe for peanut brittle.
Combine 280g sugar, half a cup of light corn (or maple) syrup and half a cup of boiling water and cook over low heat until the mixture falls off a spoon in a thread.
Add 2 cups raw peanuts. Continue to cook until the peanuts begin to swell and the syrup turns golden brown.
Remove from the heat. Beat in 55g butter and a teaspoon of baking soda.
Pour on to two well-greased baking trays.
As the mixture begins to cool, stretch it from the centre, pulling the toffee until thin. When cool, break into pieces.
Store in an air-tight container.
