Many readers have loved the sesame candy I made, and I’m excited to share another delicious treat: peanut brittle! This delightful candy is a perfect combination of crunchy peanuts and sweet syrup, making it an irresistible snack for any occasion. Let’s dive into the recipe and make some together!
Sesame Peanut Brittle
During the joyful and family-centered celebrations of Chinese New Year, we always prepare a variety of candies and peanut brittle is definitely my favorite. It has a special and irreplaceable place in the festive spirit of the holiday.
When I was a small child, no one would have thought I could make this kind of candy at home, and I used to eagerly look forward to the New Year just to enjoy my favorite treat.
Now, I can indulge in this delicious candy whenever I want! My daughters love them, too; they get so excited whenever I make a batch!
I used toasted sesame seeds in this recipe. If you’re using raw sesame seeds, you can check out my Black Sesame Paste Recipe for instructions on how to toast them perfectly.
Ingredients
- 500g peanuts
- 250g roasted white sesame seeds
- 300g brown sugar
- 100g maltose
- 120ml water
Instructions
Prepare the Peanuts
- Rinse the peanuts with water and drain. In a dry pan, place the 500g peanuts over low heat. Stir constantly to roast evenly for about 10-15 minutes until they turn slightly yellow and fragrant. Avoid high heat to prevent burning.
- Once roasted, transfer the peanuts to a well-ventilated area to cool completely. After cooling, gently rub off the skins. You can use a large-holed sieve to sift out the skins.
- For a coarser texture, place the peeled peanuts in a clean cloth or towel and lightly crush them using a rolling pin. Aim for a mix of finely and coarsely crushed peanuts.
Prepare the Sesame Seeds
- If using raw sesame seeds, toast 250g white sesame seeds in a dry pan over low heat until they turn golden and aromatic. This should take about 3-5 minutes, stirring frequently. If using pre-roasted seeds, skip this step. Once toasted, add the sesame seeds to the bowl with the peanuts and mix them together evenly.
Make the Sugar Syrup
- In a pot, combine 300g brown sugar and 120ml water. Bring to a boil over high heat.
- Once boiling, reduce the heat to medium-low and stir continuously to prevent the sugar from sticking to the pot.
- As the mixture thickens, add 100g maltose and continue stirring. Keep the heat low to avoid burning the syrup.
- Cook until the syrup becomes thick and bubbly. To test if it’s ready, dip a chopstick into the syrup; if it forms a thread when lifted, it’s done. This process usually takes about 5-10 minutes.
Combine Ingredients
- Allow the sugar syrup to cool for about 1-2 minutes. This step is crucial to avoid cooking the peanuts, which can release oil and affect the texture.
- Quickly add the prepared peanuts and toasted sesame seeds to the syrup. Use a spatula or chopsticks to mix everything thoroughly, ensuring the peanuts and sesame seeds are evenly coated with the syrup.
Mold the Brittle
- Pour the mixture into a prepared mold lined with baking paper (a square or rectangular pan works well). Press down firmly with a spoon or rolling pin to level the surface and create an even thickness.
- Allow the brittle to cool and set completely at room temperature for about 1 hour.
Cut and Serve
- Once the sesame peanut brittle has fully hardened, carefully remove it from the mold.
- Use a sharp knife to cut the brittle into even pieces, typically squares or rectangles of about 2-3 cm in size.
Notes
Roasting Peanuts:: When roasting peanuts, make sure to use low heat and stir frequently to prevent burning. If you prefer to roast them in an oven, preheat it to 100-120°C (212-248°F) and roast for 15-20 minutes, flipping occasionally to monitor their progress. You can also check out my Peanut Tang Yuan recipe for instructions on how to oven-toast peanuts!
Cooking the Syrup: The sugar syrup is a critical step in making the brittle. Constant stirring is essential to prevent sticking or burning. To check the syrup’s readiness, test multiple times with the chopstick to ensure the right consistency.
Maltose Benefits: Adding maltose not only helps the brittle set properly but also enhances the chewy texture. Make sure to select high-quality maltose that is golden and clear.
Mixing Quickly: When mixing the peanuts and sesame seeds with the syrup, act quickly to ensure even coating. Pressing the mixture into the mold while warm helps achieve a firmer, compact texture.
Cutting the Brittle: Use a sharp knife to avoid crumbling or breaking the brittle. If the brittle is too soft during cutting, chill it in the refrigerator briefly to firm up before slicing.
Storage: Store the finished sesame peanut brittle in an airtight container to prevent moisture and oxidation. It will stay fresh for 1-2 weeks at room temperature. If kept too long, the brittle may lose its crispiness.
Sesame Peanut Brittle Recipe
Ingredients
- 500 g peanuts
- 250 g roasted white sesame seeds
- 300 g brown sugar
- 100 g maltose
- 120 ml water
Instructions
Prepare the Peanuts
- Rinse the peanuts with water and drain. In a dry pan, place the 500g peanuts over low heat. Stir constantly to roast evenly for about 10-15 minutes until they turn slightly yellow and fragrant. Avoid high heat to prevent burning.
- Once roasted, transfer the peanuts to a well-ventilated area to cool completely. After cooling, gently rub off the skins. You can use a large-holed sieve to sift out the skins.
- For a coarser texture, place the peeled peanuts in a clean cloth or towel and lightly crush them using a rolling pin. Aim for a mix of finely and coarsely crushed peanuts.
Prepare the Sesame Seeds
- If using raw sesame seeds, toast 250g white sesame seeds in a dry pan over low heat until they turn golden and aromatic. This should take about 3-5 minutes, stirring frequently. If using pre-roasted seeds, skip this step. Once toasted, add the sesame seeds to the bowl with the peanuts and mix them together evenly.
Make the Sugar Syrup
- In a pot, combine 300g brown sugar and 120ml water. Bring to a boil over high heat.
- Once boiling, reduce the heat to medium-low and stir continuously to prevent the sugar from sticking to the pot.
- As the mixture thickens, add 100g maltose and continue stirring. Keep the heat low to avoid burning the syrup.
- Cook until the syrup becomes thick and bubbly. To test if it's ready, dip a chopstick into the syrup; if it forms a thread when lifted, it's done. This process usually takes about 5-10 minutes.
Combine Ingredients
- Allow the sugar syrup to cool for about 1-2 minutes. This step is crucial to avoid cooking the peanuts, which can release oil and affect the texture.
- Quickly add the prepared peanuts and toasted sesame seeds to the syrup. Use a spatula or chopsticks to mix everything thoroughly, ensuring the peanuts and sesame seeds are evenly coated with the syrup.
Mold the Brittle
- Pour the mixture into a prepared mold lined with baking paper (a square or rectangular pan works well). Press down firmly with a spoon or rolling pin to level the surface and create an even thickness.
- Allow the brittle to cool and set completely at room temperature for about 1 hour.
Cut and Serve
- Once the sesame peanut brittle has fully hardened, carefully remove it from the mold.
- Use a sharp knife to cut the brittle into even pieces, typically squares or rectangles of about 2-3 cm in size.
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