Peanut Sesame Ginger Brittle

This peanut sesame ginger brittle is light, crunchy, and packs a little spicy kick - Peanut Sesame Ginger Brittle |

Serves 12 to 15.




  1. Pour the sugar into a wok or deep sauté pan and heat over medium-low heat.
  2. Let the sugar sit in the pan until you see that clumps start to form. This may take 5 to 10 minutes. When you see clumps of sugar, start stirring the sugar to prevent it from burning. Continue until all the sugar has turned into a deep golden liquid. Turn off the heat.
  3. Pour the ginger in first to cook off some of the spice. This should take no more than 30 seconds. Add the peanuts, sesame seeds, and coconut.
  4. Take a large wooden cutting board, and pour the mixture on top. Lightly wet a rolling pin with water. This will help prevent the candy from sticking to it while you roll out the candy.
  5. Touch the candy mixture to see how hot it is. If the candy feels burning hot, I would let it cool for a few minutes before rolling out the candy.
  6. Roll out the mixture to a 1/4-inch thick brittle. Chop the mixture into small rectangles or squares while the candy is still warm.
  7. Let the candy cool off completely before storing. The candy should stay fresh for up to a month.


*You can use bagged roasted unsalted peanuts. For the best results, use raw peanuts with its soft, papery skin still in tact. If you’re using raw peanuts, roast them on a pan a bit. This will help break off the papery skin from the peanuts.[br][br]When I made the brittle on my own, I crushed the peanuts with a rolling pin, which turned out to be an unnecessary step. Just throw the roasted peanuts straight into the sugar.