Super crunchy and nutty, Chinese peanut & sesame brittle is totally addictive! This recipe shows you how to make this delightful treat without fail.
In our Red House, summer is no doubt our family’s favourite season. Apart from the nice weather, it’s mainly because during this time there are so many occasions to party. When we have friends over to celebrate with us, I love to prepare some homemade treats for them to take home. Chinese peanut & sesame brittle (花生芝麻糖) is always very popular with our friends. They often come back to me and ask: How do you cook it exactly?
The nutty flavour is addictive
Sweets are often part of our childhood memories. Growing up in a period when sweet treats were not always available in Chinese households, I was lucky enough to have peanut & sesame brittle to enjoy for special occasions, especially during the festive time. I love its crunchiness and sweetness, but most of all, I adore its strong nutty flavour which I find absolutely additive.
Three simple steps to make
A few years ago, I was delighted to find out that making peanut & sesame brittle was as easy as pie (3 steps: toast the nuts, melt the sugar, combine them). Since then I put it on my list of homemade gifts. I enjoy making it, particularly when I’m in a rush and don’t want to spend too much time in the kitchen.
Despite the simplicity of making peanut & sesame brittle, I still would like to offer you a few tips to make it a fail-proof experience.
Toast peanuts & sesame seeds first
Nuts always taste better when lightly toasted. However, overly cooked nuts will have an unpleasant burnt flavour. So make sure to toast them over a low heat. Observe closely and keep stirring. Transfer them out as soon as they turn lightly brown.
Chop peanuts into small pieces
After toasting, chop the peanuts into smaller pieces with a knife, or crush them with a rolling pin. This way you will need less melted sugar to fill the gaps, thus the finished brittle won’t be overly sweet.
Do not overcook the sugar
It requires a bit of patience to melt the sugar. Keep a close eye on it. Put peanuts and sesame seeds in as soon as the sugar turns into a very smooth, sticky consistency.
Shape and cut the brittle quickly
The melted sugar hardens very quickly when the temperature drops. So you need to cut the block into pieces as soon as possible.
Store the brittle properly
When completely cool, store brittle in an airtight container placed in a dry, dark place. This is to keep your brittle “brittle”. Moisture and heat will make it sticky. Consume with 1 month.
Make it with other nuts
Peanuts and sesame seeds are classic choices for Chinese brittle. However, please feel free to choose your preferred ingredients. Walnuts, cashew, hazelnuts are great too. Just make sure you toast and chop them before mixing with the sugar.
Peanut & sesame brittle (花生芝麻糖)
- 150 g peanuts, skinless, 1 cup
- 150 g white or black sesame seeds, 1 cup
- 30 g butter, 2 tbsp
- 250 g sugar, 1 1/4 cups
- Break peanuts into halves with your hands. Toast in a frying pan over a low heat until they become lightly brown. Coarsely chop them into smaller pieces (or crush them with a rolling pin).
- Toast sesame seeds the same way.
- In a non-stick pan over a low heat, melt butter then add sugar. Stir from time to time. Cook until it turns into a brown, smooth and sticky consistency (see note 1).
- Pour in peanuts and sesame seeds. Stir quickly until well combined. Turn off the heat.
- Put the mixture onto a sheet of baking paper placed over a chopping board. Put another sheet over (See note 2). Press the mixture into a flat block with the rolling pin. Cut the block into desired size and shape (See note 3).
- When completely cool, store brittle in an airtight container placed in a dry, dark place. Consume with 1 month.