Ingredients:
225g peanuts
675g sugar
360ml water
2 tbsp lemon juice
vegetable oil to coat the saucepan
butter to coat the spatula
Method:
Lightly-toast the peanuts, either in a dry frying pan, or on a baking tray set in the oven.
Use the vegetable oil to coat the inside of a heavy-based medium saucepan then add the sugar and water and cook over high heat, stirring occasionally with a wooden spoon until the mixture comes to a boil.
Add the lemon juice, cover the pan and allow to cook for 3 minutes (do not stir) then uncover the pot, reduce the heat to medium and continue cooking until the mixture becomes a pale amber colour. Now stir-in the peanuts (work quickly so the sugar does not cool too much). As soon as the peanuts are evenly distributed in the mixture pour onto a baking tray lined with greaseproof paper or buttered parchment paper. Use a buttered spatula to spread the mixture thinly. You have to do this quickly as the mixture will cool rapidly and begin to harden.
Allow to cool completely then break into pieces.
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