Peanut brittle

If it's your fate to make fête goodies this spring, just whip up a batch of this classic and watch them walk off the shelves!

• 4 cups unsalted roasted peanuts
• 4 cups caster sugar
• 150g butter, chopped

1. Step 1

   Grease two 18cm x 28cm (base) slice pans. Line bases and sides with baking paper, allowing a 2cm overhang on all sides. Place 2 cups peanuts, in a single layer, in each pan.

2. Step 2

   Combine sugar and 2 cups cold water in a large, heavy-based saucepan over medium-low heat. Cook, stirring, without boiling, for 5 minutes or until sugar has dissolved. Increase heat to medium-high. Bring to the boil. Boil for 10 to 15 minutes, brushing sides of pan down with a wet pastry brush, or until mixture turns golden. Remove from heat.

3. Step 3

   Working quickly, stir in butter. Pour mixture over peanuts in pans. Tap pans gently on bench. Set aside for 3 hours or until firm. Using a mallet or the back of a large metal spoon, break brittle into pieces.

Storage tip: Store brittle in an airtight container, between layers of baking paper, in a dark, cool place for up to 5 days.