Claire from Chez Cayenne is hosting MLLA#43, a monthly showcase of legumes' world, recipes and tips about cooking these versatile, healthy and economic vegetables.
45 g glucose
150 g salted peanuts
15 g soft butter *
a pinch of baking soda
Immediately remove from heat, pour in butter and baking soda, mix well and then add peanuts.
Mix well quickly, just enough to caramelize all peanuts and pour on a marble surface lightly greased (a piece of oiled kitchen paper scratched on will be all right) or parchment paper (always lightly oiled) and level to the thickness you prefer. I prefer to lay over another sheet of parchment paper and smooth off well with a rolling pin, while the mixture is still hot.
Wait a few hours to cool and then break down with hands.
If you won't eat everything at once (and I promise you, it will be really hard to resist!) you can store the brittle in an airtight box, even a tin box, making sure to put some parchment paper between the layers of brittle so they won't stich each other.