Oat Brittle

Oat Brittle

Use a non-stick pan.

150g rolled oats
225g granulated sugar
100g butter
100g salted peanuts
1/2tsp salt (optional)

• Lay a sheet of baking parchment onto a chopping board or into a roasting tin, for the hot brittle.
• Pour the oats into a coarse sieve and shake to get rid of all the oat ‘flour’ that will have accumulated.There always is some,whether you’re sing the finest steel-rolled oats or budget basics. Ideally you want the finished brittle to be a delicious contrast between glossy caramel, toasty oats and crunchy peanuts, so getting rid of this ‘dust’ can only improve it’s visual appeal.
• Put the oats into a dry pan and toast them over medium heat to dry them out. You will be able to smell their nuttiness as they become toasted. Light or dark, your call.
• When you’re happy with the colour, pour them into a bowl and set aside.
• Wipe the pan clean of any dust and pour in the sugar.
• Set it over a low heat and DO NOT STIR. It will gradually melt and turn a rich caramel brown.
• Keep an eye on it while you’re NOT STIRRING, and shake the pan if necessary in order to move the sugar around.
• Keep NOT STIRRING until all the sugar has melted.
• Add the butter and stir briskly as it melts until it is mixed in, although don’t be too diligent – you don’t want the mixture to cool too much before the rest of the ingredients are added.
• Remove from the heat and add the toasted oats and nuts (and/or fruit and salt if using).
• Mix thoroughly to combine.
• Tip the mixture out onto the baking parchment and arrange into artistic clumps about the size of a walnut. You don’t want there to be huge lumps, because they’ll be difficult to break apart once the mixture is cooled. And then you’d have to eat those yourself *poker face*which would be a trial, but we can’t be having any waste, so somebody has to be prepared to do that.
• Once cooled, break apart into bite-sized pieces and store in an airtight container or ziplock bag.
• Enjoy with coffee, tea or a good movie.

http://timetocookonline.com/2014/03/15/oat-brittle/