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Peanut brittle

Australian Gourmet Traveller recipe for peanut brittle.

By Lisa Featherby
  • 15 mins preparation
  • 30 mins cooking plus setting
  • Serves 8 - 10
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Peanut brittle


  • For brushing: vegetable oil
  • 440 gm caster sugar (2 cups)
  • 125 gm butter, coarsely chopped
  • 100 gm rice malt syrup (see note)
  • 450 gm roasted salted peanuts


  • 1
    Brush an oven tray with oil and set aside. Combine sugar, butter, rice malt syrup and 170ml water in a saucepan over high heat and cook, stirring occasionally to prevent caramel from sticking to the base, until golden and caramelised (20-30 minutes; be careful, hot caramel will spit).Add peanuts, stir to combine and pour onto prepared tray. Set aside in a cool, dark place to cool and set (1 hour). Break into pieces and serve. Peanut brittle will keep stored in an airtight container in a cool, dry, dark place for 2-3 days.