In a saucepan, mix all ingredients over medium-high heat. Stir constantly with a wooden spoon until it becomes a nice amber color and thickens-- about 10 minutes. You will know you are done when you smell the first hint of burnt sugar, so pay attention!
Quickly pour onto the small baking pan with small Silpat. Spread to cover.
Cool for 4 minutes and then score the brittle with a pastry cutter or sharp knife (don't cut all the way down to the Silpat) into about 36 pieces. Once it has cooled completely, snap along scored marks.
Notes: Good with other varieties of nuts (not walnuts) but be sure to include some peanuts.
Add 1/2 tsp espresso powder for a coffee brittle (with hazelnuts).
Scatter choc-chips over warm brittle. press in or spread when melted.
Quickly pour onto the small baking pan with small Silpat. Spread to cover.
Cool for 4 minutes and then score the brittle with a pastry cutter or sharp knife (don't cut all the way down to the Silpat) into about 36 pieces. Once it has cooled completely, snap along scored marks.
Notes: Good with other varieties of nuts (not walnuts) but be sure to include some peanuts.
Add 1/2 tsp espresso powder for a coffee brittle (with hazelnuts).
Scatter choc-chips over warm brittle. press in or spread when melted.
