Caramelised peanuts

🥜 Roasted unsalted peanuts in a thin amber sugar coating that crisps when fully cool. Four small confectionery portions, rather than a large slab of brittle.

Ingredients

• 200 g roasted unsalted shelled peanuts
• 100 g white sugar
• 40 ml drinking water
• 1 small pinch salt, optional

Preparation

Inspect peanuts and discard damaged or mouldy kernels. Prepare a tray with a heat-resistant baking mat, sturdy spatula and clear work area.

Put sugar and 40 ml water in a stable heavy pan. Heat moderately, stirring only initially to wet the sugar evenly.

When syrup boils, add peanuts and stir with the spatula, keeping hands and face away from splashes.

Keep stirring as water evaporates and sugar may become sandy around the nuts. Reduce heat slightly and do not add water.

Allow part of the sugar to remelt into a thin amber coating. Stop before very dark colour or a burnt smell.

Add optional salt and carefully pour onto the mat. Separate nuts with two heat-resistant utensils, never fingers.

Cool completely for at least twenty-five minutes before tasting hot caramel. Separate small clusters by hand only when cold.

Divide into four small portions or store in a clean dry airtight container away from heat and humidity. Use preferably within a week.