Aug 28, 2013

Peanut Brittle / Peanut Chikki (no added corn syrup)


















Peanut Chikki / Peanut Brittle (no added corn syrup)

Serve: 16 – 18 peanut chikkis

Please use same measuring cup to measuring cup to measure peanut and sugar.

Ingredients

1 cup / 200 ml / 8 oz peanuts (Indian standard measuring cup)

1 cup / 200 ml / 8 oz  sugar

A pinch of salt

2 teaspoon unsalted butter (this recipe step is very important)

2 pinches pinch of cooking soda (not baking powder)

1 teaspoon vanilla essence (optional)

1 teaspoon oil / ghee / butter (to grease steel thali/ plate / baking dish)

Method

For the peanuts:

Heat an iron kadai or pan. Reduce heat to medium and dry roast (without oil) peanuts on a medium to low heat until crisp (approximate dry roasting time 15 – 18 minutes). Keep aside to cool for 20 minutes and gently remove the skin of the peanuts. Transfer dry roasted peanuts into a small mixer bowl and crush peanuts for 30 seconds.




















Microwave method –Arrange peanuts in a microwave safe flat dish and microwave high (750W) for 2 minute 30 seconds. Keep aside to cool for 20 minutes and gently remove the skin of the peanuts. Transfer dry roasted peanuts into a small mixer bowl and crush peanuts for 30 seconds.

Grease a steel thali or baking dish with 1 teaspoon oil / ghee and keep it ready.

For the sugar:

Sorry, I'm not very  sure about candy thermometer.

Short method - Heat a heavy bottomed kadai / pan on a medium heat. Add 1 cup sugar and spread  it well with flat spatula.




















When it melts (smooth and clear solution and there won’t be any sugar crystals) and color changes from yellow to golden  brown,  turn the heat to very low.  Do not stir or shake the pan / kadai. It will melt slowly. Approximate time for whole process ( medium heat – low heat 5 - 7 minutes - depending upon the quality of the sugar).




















At this stage, add a pinch of salt, 2 teaspoon unsalted butter and  2  pinches of cooking soda. Mix well. Now it boil vigorously with  lots of bubbles. Switch of the heat.

Now  add dry roasted peanuts and vanilla essence (optional)  Stir well continuously until peanuts well coated with caramelized sugar. Immediately spread this peanut – sugar mixture into a greased thali / baking dish and spread it evenly with a flat spatula. Cut into desired shape and size. Keep aside to cool for 30 minutes and gently remove chikki / brittle from the thali / baking dish (once fully reaches to normal temperature). It can break easily. Store it  in an airtight container.



1 comment:

Sherin Deepu said...

I luv kappalandi muttai