A few months back, after eating one of those store bought chikkis /peanut brittle, I wanted more and decided to make it in the house. So I go to B&N and skim through some barks and brittle books and grab this super simple and super chewy toffee. Don’t ask where I got this recipe from! No clue whatsoever.I guess noting down the source info started only after I started blogging!
Makes about 2 pounds
1 1 /4 cups unsalted butter, cut into chunks
3 1/3 cups fine sugar
¾ cup water
¼ cup light corn syrup
½ tsp salt
1 cup toasted unsalted peanuts, finely chopped
½ cup dried coconut
2 tsp Vanilla extract
Grease a pan (approx measurements: 10X15).
Place butter, sugar, water, corn syrup and salt in a pan and cook over medium heat.
Let butter melt and allow the sugar to dissolve.
Increase the heat and cook until the liquid is golden brown in color and measures 300F. (on a candy thermometer).
Turn off the heat and carefully mix the peanuts, coconut and vanilla extract.
Pour into the greased sheet.
Let it sit for at least an hour to cool and harden.
Note:If you use salted peanuts, skip the salt.
This goes to JFI:Peanuts hosted by Pavani of Cook's Hideout, event started by Indira of Mahanandi.