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?
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 festive time. I love its crunchiness and sweetness, but most of all, I adore its strong nutty flavour which I find absolutely additive.
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.
• Both peanuts and sesame seeds need to be toasted 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 toasted peanuts into small pieces. This way you will need less melted sugar to fill the gaps, thus the finished brittle won’t be overly sweet.
• Melt the sugar slowly and do not burn it. 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.
• Move fast when you shape and cut the brittle. The melted sugar hardens very quickly when the temperature drops.
• Store your brittle in an airtight container in a dry dark place. This is to keep your brittle “brittle”. Moisture and heat will make it sticky.
To be honest with you, I don’t cook peanut & sesame brittle very often (only for special occasions) as it’s totally addictive! Hope you enjoy making it and eat it sensibly!
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