Sisi Pelebe - Peanut Brittle

Please select the roasted peanuts, and ensure any burnt ones are removed from the batch

Transfer into a blender for food processor, and roughly process them. You have the option to make it smooth if you prefer

Next, we transfer the sugar into a dry pan on medium heat

Let the sugar caramelise slowly. watching it closely to ensure it doesn't burn, as that would make it taste bitter

Now that it is perfectly caramelised, we add the salt then mix it in to combine. The salt is to balance the sweetness of the caramel

Next, add the peanut, and mix well till it is thoroughly combined

You have to work quickly, so it does not burn

Take it off the heat, and transfer unto a parchment paper on a flat work surface.

Cover the dough with another sheet of parchment paper. This will help prevent it from sticking to the rolling pin and allow you to roll it out more easily.

Once covered, roll the dough out as thinly as you possibly can, aiming for a rectangular shape. Don't worry if the shape isn't absolutely perfect; the main goal is to achieve a consistent, thin thickness

Once rolled out, remove the top parchment and score it with a knife or pizza cutter, so it's easier to break into smaller pieces. You need to work quickly as it will begin to harden

Now, cut inot desire sizes or shapes. If it becomes too hard for you to cut or break, you could place a knife on the part you need to cut, then gently hit the back of the knife with a rolling pin, and it would break off easily

Once done, transfer the Peanut Brittle into an airtight jar. You can then enjoy it whenever you want.

You can store at room temperature in an airtight jar for up to 4 weeks. Alternatively, it can be kept in the fridge for about 8 weeks, or in the freezer for approximately 4 months

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