A gluten free shopper is ALWAYS on the lookout for a ‘new’ product and with a few minutes to spare today before an appointment, I had a quick browse of The Reject Shop in Stockland Townsville.
The Menz Honeycomb is available in caramel, milk chocolate and dark chocolate making decisions difficult.
The Mac’s shortbread and biscuits had been discussed on Coeliac Qld facebook page, but this was the first time I had seen the product in the shops.
Also available are Candy Corner Chocolate Coated Peanuts and Chocolate Coated Sultanas.
At $2 to $3, these are priced to please any gluten free shopper.
How easy is this recipe: two ingredients, one saucepan and one tray.
200 g unsalted roasted peanuts
200 g granulated sugar
Line a baking tray with baking paper.
In a heavy based saucepan, place the sugar and cook over medium heat. Shake the pan until the sugar has melted evenly into a golden caramel.
Working quickly ( the caramel may burn if left too long) add the peanuts and stir with a wooden spoon.
Pour onto prepared tray, spread and flatten, then set aside to cool completely.
Cut the peanut brittle into small chunks using a sharp knife or use a rolling pin to break into pieces.
The original recipe from taste.com.au magazine September 2014 drizzled melted white chocolate and dark chocolate over the brittle.