Peanut Chikki (Brittle)
Yield: Makes about 1 pound
Peanut chikki is a very common sweet treat in an Indian home. While peanuts traditionally are used, you can replace them with raw almonds, pistachios or a combination of almonds and pistachios. Roast and coarsely chop nuts before using them.
- 1/4 cup water Add to list
- Generous pinch of saffron Add to list
- 1 cup sugar Add to list
- 3 tablespoons organic light corn syrup Add to list
- 1/2 stick unsalted butter Add to list
- 1/4 teaspoon kosher salt Add to list
- 2 green cardamom pods, skins peeled and powdered Add to list
- 1/4 teaspoon baking soda Add to list
- 3/4 cup raw peanuts, roasted, skins removed, and chopped coarsely Add to list
Combine water and saffron in a small bowl and set aside for 1 hour to draw out the gorgeous orange hue of the saffron.
In a nonstick or heavy pan, combine the saffron water, sugar, corn syrup, butter, salt, and cardamom and cook over moderate heat for about 10 to 15 minutes or until the mixture reaches 300º F on a candy thermometer. The mixture will turn a rich caramel color.
Remove from heat and stir in baking soda. Be careful at this point because the baking soda will cause the mixture to foam. Incorporate chopped peanuts into the caramel and mix. Immediately pour the mixture onto a nonstick baking sheet. Use a lightly greased rolling pin or the back of a greased wooden spoon to quickly spread out the mixture into a thin layer.
Let sit about 30 minutes until the brittle is firm. When it is cool enough to handle, break into large pieces. Take a few of these pieces and place in a Ziploc bag. Using a wooden rolling pin, break up into smaller pieces.
Recipe by, PCC Cooks instructor
Source: Demonstrated on the PCC Cooks stage at Vegfest 2013.