Ingredients
75g brick margarine
340ml (11/3 cups) Huletts White Sugar
125ml (½ cup) Huletts Golden Syrup
250ml (1 cup) boiling water
325ml (1½ cups) salted peanuts
Method
1. Put margarine, sugar, syrup and water into a pot. Dissolve sugar over a gentle heat.
2. Turn up heat and boil mixture for half an hour, do not stir. To test if ready, drop a little of the mixture in cold water. If it is ready it will set hard and will crack when broken.
3. Remove pot from stove and stir in nuts. Pour into a greased tin (roughly 20cm x 20cm) and allow to set.
Break into pieces when hard and store in a jar.
75g brick margarine
340ml (11/3 cups) Huletts White Sugar
125ml (½ cup) Huletts Golden Syrup
250ml (1 cup) boiling water
325ml (1½ cups) salted peanuts
Method
1. Put margarine, sugar, syrup and water into a pot. Dissolve sugar over a gentle heat.
2. Turn up heat and boil mixture for half an hour, do not stir. To test if ready, drop a little of the mixture in cold water. If it is ready it will set hard and will crack when broken.
3. Remove pot from stove and stir in nuts. Pour into a greased tin (roughly 20cm x 20cm) and allow to set.
Break into pieces when hard and store in a jar.
