Peanut Brittle

I have made Peanut Brittle for years using this recipe and it works like a charm! You will be amazed at how easy it is! Make a second batch and share with your friends. You can use hulled sesame seeds (white or black), mixed nuts, pumpkin seeds and my favorite, pine nuts. I like to toast the nuts to enhance the flavor. I use the least amount of sugar needed to bind the nuts together, so it is not overwhelmingly sweet and the taste of the nuts comes through.

pine-nut and sesame brittle
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 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.

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

  • 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 sugar starts to melt, stir to keep 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 peanut mixture with a greased rolling pin. It is okay if the surface is not too uniform, the disc will be broken up later. 
  • When cool to touch, break into pieces and serve! 
  • Store left-overs in an airtight container.
Copyright © Rashmi Rustagi 2012. All Rights Reserved.

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