Tuesday, January 26, 2010

CNY: Peanut and sesame brittle

To start off my list of things to make for CNY, I give peanut sesame brittle a try!
How hard is it to make peanut sesame brittle? Not hard.... right?

Well.. a couple of things can go wrong:
1. You don't end up with enough toffee.
2. Your toffee burns.
3. You don't get it to the right temperature so it doesn't harden.
4. You burn yourself.
5. Your toffee hardens too quickly.

Fortunately for me, only #1 and #5 occurred. With my first batch, I didn't mix the peanuts and sesame seeds together. I applied the toffee to the peanuts, then sprinkled with sesame seeds before applying the 2nd sheet of baking paper and rolling it out. With my shortage of toffee, I ended up with peanuts that wouldn't stick, along with sesame seeds also. So I added more sesame seeds to the leftovers and boiled myself some more toffee. So now I have two types of peanut and sesame brittle. Peanut>sesame brittle mini bars and sesame>peanut brittle squares.
I like the ones with more sesame better. Easier to make and tastes better. (I'm not a big fan of peanuts..)

Peanut and sesame brittle
Makes about 550g worth

300g salted roasted peanuts
90g+ roasted sesame seeds
300g sugar
2 tsp lemon juice
150ml water
2 tbsp light corn syrup

Mix peanuts and sesame in a large bowl.
Bring water, sugar, lemon juice and corn syrup to a boil.
Using a candy thermometer, stir and watch until the mixture reaches 150-155C.
Quickly pour toffee into peanut mixture. And mix.
Spoon onto a large piece of baking paper on top of a chopping board.
Sprinkle with extra sesame seeds.
Apply another large piece of baking paper over the top.
Using a rolling pin, roll out to preferred thickness.
Remove top sheet of baking paper.
Slice into pieces whilst still warm.
Allow to cool and it will harden.
Store in an airtight container.

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