Peanut Brittle

Heeeeey! Today is a very sweet, very crunchy and very peanuty. The one, the only, peanut brittle! This recipe is very easy and it requires very little skill. But there is a little warning:

WARNING: The sugar syrup is EXTREMELY HOT! Be very cautious while cooking with the sugar syrup! I burned myself and it was EXTREMELY PAINFUL. Please please PLEASE be careful and don't let ANY small children go near it until it's cooled 

So lets begin! You will need, 2 1/2 cups sugar, 1/2 water, 50g butter and 75g unsalted, roasted peanuts (Feel free to use whatever nuts you want).
To begin, line a 28 x 18 cm slice pan with foil. You can really use whatever size, it will just alter the thickness of the brittle.
Combine the sugar and water in a medium saucepan. Stir over medium heat until the sugar dissolves and then bring to the boil. Gently boil, occasionally brushing the sides of the pan with a pastry brush dipped in water to prevent sugar crystals from forming (That part is very important), for 25 minutes or until a rich golden colour (148°C on a sugar thermometer (It took nearly the whole time to get up to that temperature so don't think that it has to be 148°C right away)).
Immediately remove the pan from the heat and stir in the butter and peanuts with a wooden spoon very quickly, until just combined. Quickly pour the toffee mixture into the prepared pan and set aside in a cool place until the toffee sets.Break the brittle and store in a greaseproof paper-lined airtight container with greaseproof paper between each layer of brittle. And that's it!

It's really easy, you just have to be cautious not to get any sugar syrup on you. But enjoy and until next time, keep on cooking!
Kat Xx