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This peanut sesame ginger brittle is light, crunchy, and packs a little spicy kick - Peanut Sesame Ginger Brittle | healthynibblesandbits.com
5 from 1 vote
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Author: Lisa Lin

Peanut Sesame Ginger Brittle

Serves 12 to 15.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes

Ingredients

  • 1 1/2 cups (350g) granulated sugar
  • 1 TBS minced fresh ginger
  • 2 1/2 cups (420g) roasted unsalted peanuts*
  • 1/4 cup (40g) sesame seeds
  • 1/3 cup (25g) shredded coconut

Instructions

  • Pour the sugar into a wok or deep sauté pan and heat over medium-low heat.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Let the candy cool off completely before storing. The candy should stay fresh for up to a month.

Notes

*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.
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