So simple to make, especially for a quick and easy make, but a bit of a nightmare to clean the pan afterwards!
If you are looking for a traditional peanut brittle recipe, look no further. This recipe literally has only two ingredients… Suitable for vegetarians and vegans, and is also (relatively) healthy.
120g granulated or caster sugar
120g peanuts (shelled and “skinned”)
The above ingredients are so versatile… It is literally the same amount of sugar to peanuts, or you can really push the boat out and use cashews (yummy)!
- Line a baking tray with greaseproof / baking paper.
- Measure out your sugar, and put in a thick-based saucepan, over a low-medium heat. Try not to stir the sugar until it starts turning in to liquid… Instead, move the pan in a circular motion to move the sugar around.
- When the sugar starts to melt, it will start turning in to a caramel colour… Stir, using a metal spoon until all of the sugar has completely melted.
- Turn off the heat, and remove the pan to a “cool”, but heat-proof surface.
- Add the peanuts directly to the syrup that you have made, and continue stirring, until all the peanuts have melded together, and it becomes difficult to stir any more.
- Spoon the mixture out on to the already lined baking tray. Try to level out the mixture as you go, so it is only “one peanut high”.
- Leave to cool completely before you break it up to enjoy.
Melted sugar is basically lava. DO NOT allow any children to come in to contact with it until it is fully cooled.
I have to admit, I am not a fan of peanut butter. Peanuts are ok, but when they’ve been made in to a spread, I’m not keen. My husband and eldest son, on the other hand, love the stuff.
Several months ago, I tried out a recipe for peanut butter truffles, but they just weren’t the same as a regular truffle should be, so I changed the name to peanut butter bites.
This recipe is SO simple, and can be made using vegan friendly products (if you are a vegetarian / vegan).
There’s no baking involved, and very little “heat” needed, so give it a go. I think it took me about an hour to make them – from start to finish; and the whole outcome cost less than £2.
If you have any fancy boxes, you could even pop a few of the bites in to a box, tie a ribbon around, and you have an amazing, homemade, frugal gift.
270g (9.5oz) peanut butter (smooth or crunchy)
40g (1.4oz) unsalted butter
140g (4.9oz) icing sugar
Chocolate (I used 300g / 10oz, but I had some left over)
- Line a baking sheet with greaseproof paper.
- Ensure that you have enough room to fit the baking sheet in to your fridge – this is very important!
- Put your peanut butter and butter in to a microwavable bowl, and heat on full power for 15-30 seconds. I checked after 15 and 20 seconds, but needed longer, so I allowed for the full 30.
- Transfer the butter mixture in to a mixing bowl, and mix thoroughly, until the butter and peanut butter have combined.
- Carefully sift in the icing sugar, bit by bit, and mix well. I used about a third at a time. Ensure that you have thoroughly mixed in the icing sugar to the butter mixture.
- Using your hands, break off a little of the peanut dough, and roll quickly in between your palms to make a ball, approximately 1 inch in diameter, and place each ball on to the lined baking sheet. If, like mine, towards the end of the dough, it stops wanting to stick together, squeeze it a little in your palms to soften, and roll into a ball again.
- Place the baking sheet in the fridge for about 20 minutes.
- After about 20 minutes, break up the chocolate in to small pieces, and place in a glass bowl – be sure that the glass bowl can sit on the top of a pan of water. The base of the bowl should not touch the water.
- Bring the pan of water to the boil, and allow the chocolate to melt completely.
- When the chocolate has fully melted, switch off the heat, and bring out the peanut butter bites from the fridge.
- Roll each bite in the melted chocolate, allowing any excess chocolate to drip off. I used two forks, and gently tapped the fork on the edge of the glass bowl to allow the excess chocolate to come away.
- Place the now chocolate covered bites back on to the baking sheet, and repeat until you have covered all peanut bites.
- When you have completed covering the bites, if you wish, you can cover them in sprinkles, or (as I did) just sprinkle a couple on the very top.
- Return to the fridge for approximately 20 minutes, or until the chocolate has set.