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PdfLine the base and sides of a shallow 30x25cm 12x 10 inch swiss roll tin pan with foil or baking paper.
Grease with melted butter or oil.
Combine the sugars, golden syrup, and ½ cup water in a large heavy based pan. Stir over medium.heat without boiling until the sugar has completely disolved. Brush the sugar crystals from the side of the pan with a wet pastry brush. Add the butter and stir until melted.
Bring to the boil, reduce the heat slightly and boil without stirring for 15-20 minutes.
The mixture must reach 150°C (250°F) on a sugar thermometer, or a little dropped in cold water will be brittle and not sticky.
Remove from the heat.
Add the peanuts and fold in lightly, tilting the pan to help mix—don't overmix or it will crystallize.
Pour into the tin and smooth the surface with a buttered spatula.
Leave the tin on a wire rack for the brittle to cool.
Break into pieces when almost set.
Store in an airtight container for up to 3 weeks.