yesterday after having a few frustrations with my Dear Jane corners and I recalled that I had seen this recipe while I was paging through cookbooks looking for another recipe. It’s a Jo Seagar recipe and it was quick and easy to make.
Be warned though, when you break it into pieces it has a tendency to shatter, so if you are not careful you can end up with lots of little pieces, not to worry though, they would be great sprinkled over ice-cream.
Microwave Butternut Brittle
- 1 1/2 cups dry roasted peanuts*
- 1 cup sugar
- 1/2 cup liquid glucose or light corn syrup
- 1/4 teaspoon salt
- 50 grams butter (not quite a half stick of butter)
- 1 teaspoon vanilla extract
- 1 heaped teaspoon bicarbonate of soda (baking soda)
Place a sheet of baking paper on an oven tray.
In a large microwave proof bowl (not plastic) combine peanuts, sugar, glucose, and salt. Microwave on high until mixture bubbles vigorously, about 5 minutes, then stir in the butter and vanilla extract. Return to microwave and cook on high a further 3-4 minutes until the mixture turns a golden colour.
Working quickly stir in the bicarbonate of soda and blend well – the mixture will foam up. Immediately pour out onto the baking paper covered tray, if necessary tilt tray to spread evenly. Cool, then break into pieces and store in an airtight container at room temperature.
*I used 250g of slivered almonds which I dry roasted first.
It reminds me of Hokey Pokey (aka Sponge Toffee) which is:
- 5 tablespoons sugar*
- 2 tablespoons Golden Syrup*
- 1 teaspoon bicarbonate of soda
Put sugar and golden syrup into a largish saucepan, heat gently, stirring constantly until sugar dissolves. Increase the heat and cook until the mixture just starts to boil. Stir occasionally, if necessary to prevent burning. Remove from heat, add bicarbonate of soda, stir quickly until mixture froths up. Pour into a baking paper lined pan immediately and leave until cold and hard, break into pieces.
* New Zealand tablespoon measurements which equal 15ml
You could probably mark either the Butternut Brittle or Hokey Pokey into squares before it had set, this would help it break into even shaped pieces.
Hokey Pokey is also a flavour of ice-cream which is very popular in New Zealand.