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:
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