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July 19, 2019


1/2 cup Nature's Gold MGO 30 Manuka Honey
160g Butter
1 cup peanuts, roughly chopped


1.  Line a slice tin with baking paper.
2.  Over a medium heat in a large heavy saucepan, melt the butter and honey, stirring continuously until melted and combined.
3.  Cook on a low to medium heat until the mixture reaches a hard crack stage on a candy thermometer* (300F or 150C)
4.  Stir through the peanuts and pour into the lined tin.  Refrigerate until hard.  Break into shards to serve.

*If you do not have a candy thermometer, place a drop of the mixture into cold water and if it becomes hard it is ready.

The finished brittle needs to be kept refrigerated to remain brittle due to the honey content, it will become a chewy toffee temperature if left at room temperature


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