If you’re a fan of crunchy, sweet treats, then this Peanut Toffee Brittle is exactly what you need! With only a few ingredients and simple steps, you’ll have a batch of this irresistible toffee in no time.
From Chinese New Year to every day: My Favorite Peanut Toffee Brittle
Every time Chinese New Year approaches, I like to make a selection of traditional Chinese candies, and one of my absolute favorites is peanut candy.
In fact, I’ve already shared my recipe for sesame peanut brittle, which is a staple during the festive season.
But this Peanut Toffee Brittle isn’t just for Chinese New Year—it has become a regular treat in our household.
The kids absolutely adore it, and it’s so easy to make. It’s crispy, not sticky, and the more you eat, the more you’ll crave it.
The recipe is incredibly simple, and after making it several times, this version has become my favorite—it’s the perfect balance of sweetness and texture.
Toasting the Peanuts Myself
One of the secrets to making this peanut toffee truly exceptional is toasting the peanuts yourself.
The aroma and flavor of freshly toasted peanuts are unmatched—it’s a game-changer! I usually use my air fryer for this step, but you can also use an oven. Here’s how:
Preheat your oven to 150°C (300°F).
Spread the peanuts evenly on a baking tray or in the air fryer basket.
Toast them for 20-22 minutes, stirring occasionally to ensure even roasting.
The result? Peanuts that are golden, fragrant, and packed with flavor. Trust me, the extra effort is worth it!
What If You Don‘t Have a Candy Thermometer?
Making candy often requires precision, and a candy thermometer is a handy tool to ensure the sugar syrup reaches the right temperature. Here’s how I use it:
As the syrup boils, large bubbles will form, and the liquid will start to thicken.
At this point, insert the candy thermometer and keep a close eye on the color and temperature.
When the syrup turns a rich caramel color and the thermometer reads 160°C (320°F), it’s time to turn off the heat.
But what if you don’t have a candy thermometer? Don’t worry—there’s a simple alternative!
Prepare a bowl of cold water and drop a small amount of the syrup into it. If the syrup hardens instantly and becomes brittle, it’s ready.
This method is similar to the one used for making tanghulu (candied fruit), and it works like a charm. In this recipe, I use this technique to check the syrup’s consistency, and it never fails!
Ingredients:
- 150g peanuts
- 90g white granulated sugar
- 40g maltose
- 45g butter
- 100g heavy cream
- 1 cup cold water (for testing the syrup consistency)
Instructions:
(1) Roasting the Peanuts
- Preheat your air fryer to 180°C. Place 150g of peanuts evenly in the air fryer basket and set the timer for 5 minutes. Shake the air fryer a few times during the roasting process to ensure the peanuts roast evenly.
- After 5 minutes, remove the peanuts and allow them to cool. Once they’ve cooled down enough to handle, gently rub off the skins. Place the peeled peanuts in a clean dish and set them aside.
(2) Making the Syrup
- In a non-stick pan, add 90g of white granulated sugar, 45g of butter, 100g of heavy cream, and 40g of maltose. Heat the mixture over medium heat, stirring constantly with a wooden or silicone spatula. This will ensure the ingredients dissolve and mix well.
- As the mixture heats up, the butter will melt first, followed by the sugar and maltose. The mixture will gradually become smooth. Once it starts boiling and large bubbles appear, reduce the heat to low and continue stirring. Keep stirring as the syrup thickens and changes color from pale white to yellow and eventually to amber.
(3) Testing the Syrup‘s Consistency
- While the syrup is cooking, place a cup of cold water nearby. As the syrup darkens and reaches a caramel color, dip a chopstickor silicone spatula into the syrup and drop a small amount into the cold water.
- If the syrup immediately solidifies and can be easily broken between your fingers, it’s done! Turn off the heat.
- If the syrup doesn’t immediately solidify or is sticky and doesn’t break easily, keep cooking it on low heat, stirring, and repeat the test until it reaches the desired consistency.
(4) Mixing the Peanuts with the Syrup
- Once the syrup is ready, quickly pour the roasted and peeled peanuts into the syrup. Stir quickly but gently with a spatula to coat the peanuts evenly in the syrup. Be careful not to stir too much, as the peanuts can release oil, which may affect the texture of the toffee.
- Once the peanuts are well coated, transfer the mixture into a non-stick mold or a regular mold lined with parchment paper for easy removal. Use a spatula to flatten the surface.
- To ensure a compact texture, press down gently with a rolling pin or other pressing tool, using parchment paper to press the toffee firmly.
(5) Cutting the Brittle
- Allow the peanut toffee to cool slightly. When it reaches around 70°C, touch the edge of the mold. If it’s still warm but not too hot, it’s ready to cut.
- Use a sharp knife to cut the toffee into even pieces. You can cut it into small squares or any shape you prefer.
Frequently Asked Questions
How long will this toffee last?
If stored in an airtight container, the peanut toffee will last for about 2 weeks.
Can I add other nuts to this recipe?
Absolutely! Feel free to experiment by adding almonds, cashews, or any other nuts you like to create your own variation of toffee brittle.
Simple and Delicious Peanut Toffee Brittle
Ingredients
- 150 g peanuts
- 90 g white granulated sugar
- 40 g maltose
- 45 g butter
- 100 g heavy cream
- 1 cup cold water for testing the syrup consistency
Instructions
(1) Roasting the Peanuts
- Preheat your air fryer to 180°C. Place 150g of peanuts evenly in the air fryer basket and set the timer for 5 minutes. Shake the air fryer a few times during the roasting process to ensure the peanuts roast evenly.
- After 5 minutes, remove the peanuts and allow them to cool. Once they've cooled down enough to handle, gently rub off the skins. Place the peeled peanuts in a clean dish and set them aside.
(2) Making the Syrup
- In a non-stick pan, add 90g of white granulated sugar, 45g of butter, 100g of heavy cream, and 40g of maltose. Heat the mixture over medium heat, stirring constantly with a wooden or silicone spatula. This will ensure the ingredients dissolve and mix well.
- As the mixture heats up, the butter will melt first, followed by the sugar and maltose. The mixture will gradually become smooth. Once it starts boiling and large bubbles appear, reduce the heat to low and continue stirring. Keep stirring as the syrup thickens and changes color from pale white to yellow and eventually to amber.
(3) Testing the Syrup's Consistency
- While the syrup is cooking, place a cup of cold water nearby. As the syrup darkens and reaches a caramel color, dip a chopstickor silicone spatula into the syrup and drop a small amount into the cold water.
- If the syrup immediately solidifies and can be easily broken between your fingers, it's done! Turn off the heat.
- If the syrup doesn't immediately solidify or is sticky and doesn't break easily, keep cooking it on low heat, stirring, and repeat the test until it reaches the desired consistency.
(4) Mixing the Peanuts with the Syrup
- Once the syrup is ready, quickly pour the roasted and peeled peanuts into the syrup. Stir quickly but gently with a spatula to coat the peanuts evenly in the syrup. Be careful not to stir too much, as the peanuts can release oil, which may affect the texture of the toffee.
- Once the peanuts are well coated, transfer the mixture into a non-stick mold or a regular mold lined with parchment paper for easy removal. Use a spatula to flatten the surface.
- To ensure a compact texture, press down gently with a rolling pin or other pressing tool, using parchment paper to press the toffee firmly.
(5) Cutting the Brittle
- Allow the peanut toffee to cool slightly. When it reaches around 70°C, touch the edge of the mold. If it's still warm but not too hot, it's ready to cut.
- Use a sharp knife to cut the toffee into even pieces. You can cut it into small squares or any shape you prefer.
Leave a Reply