In India we've something very similar to Peanut brittle, called peanut chiki. This is a popular sweet in our house and always in demand. Unfortunately the chiki that we get at indian stores is not that great so I was motivated to make some at home. Back home, the chiki that you get in stores is crisp but the ones we make at home is soft in texture; and I've never figured out how to get it to be crispy. So this time I decided to try the American version - peanut brittle. Was it a breeze to make?!?!
- 1 cup peanuts, if you've roasted ones then that's good otherwise follow the directions below to roast them
- 3/4 cup sugar
- 1/4 cup light corn syrup
- 3/4 tsp baking soda
- 1 tbsp. unsalted butter
- Preheat oven to 200 F and put a baking sheet lined with parchment paper in it. This helps the baking sheet keep warm so that when you spread the brittle on it in the end, the mixture doesn't cool immediately; and gives you more time to spread.
- Put the sugar and corn syrup in a pan and heat using medium high heat.
- If you need to roast the peanuts, then put them in a microwave safe bowl and microwave for 1 minute. If it's roasted to your satisfaction then stop otherwise continue roasting in 30 second intervals.
- Remove the coverings of the peanut and split them in half. If you want you can also coarsely chop them in food processor.
- After the sugar syrups has come to a boil, add the peanuts. Stir often.
- Put a drop of the sugar syrup in cold water (I used refrigerated water). If the drop hardens to a hard candy, then turn off the heat.
- Mix in the baking soda and butter. This needs to be done quickly so that the mixture doesn't cool down.
- Take out the baking sheet from the oven and spread the mixture on the lined sheet. The mixture cools very quickly so this needs to be done fast.
- Let the mixture cool.
- Break the brittle into pieces.
- This brittle is certified delicious! :)