I’ve been making Peanut Brittle for years, and this recipe has never failed me. It’s incredibly simple to whip up, and the results are consistently delightful. I often make an extra batch to share with friends because it’s always a hit!
While peanuts are classic, I love experimenting with different ingredients. Hulled sesame, whether white or black, mixed nuts, pumpkin seeds, and my favorite – pine nuts make excellent variations. Toasting the nuts before adding them brings out their rich, nutty flavor, adding an extra layer of depth to the brittle. Try crushing some of the nuts for a variation.
What sets this recipe apart is the careful balance of sweetness. I use just enough sugar to hold the nuts together, ensuring the brittle isn’t overwhelmingly sweet and allows the natural flavors of the nuts to shine.
note:
It is easy to toast nuts and seeds in the microwave. Place one cup of nuts in a microwave-safe plate, cook for two minutes on high power, and continue to heat in one-minute increments until the nuts have a toasty fragrance. You can pan-roast them on the stove. When roasting larger quantities like 4-5 cups, roast them in the oven in a pan in a single layer at 350 degrees for 15-20 minutes, stirring every five minutes. Nuts continue to cook until cooled, so don’t overcook them.
ingredients:
3/4 cup sugar
1 tbsp. vegetable oil
pinch of salt
1 cup (heaping) roasted, unsalted peanuts, sesame seeds or any other nut of your choice
1/2 tsp oil for greasing the rolling pin and counter
preparation:
- Grease a cutting board or counter and a rolling pin with oil.
- Heat sugar, oil, and salt in a heavy-bottomed skillet on medium heat.
- When the sugar starts to melt, stir to prevent it from burning at the edges. It will melt to a nice caramel color in about 3-4 minutes (watch the pan carefully).
- Add peanuts, mix well with a spatula, and turn onto the greased surface.
- Quickly flatten the peanut mixture with a greased rolling pin. It is okay if the surface is not uniform; the disc will be broken up later.
- When cool to the touch, break into pieces and serve!
- Store leftovers in an airtight container.
Copyright © Rashmi Rustagi 2012. All Rights Reserved.