Peanut & sesame brittle (花生芝麻糖)

Method6 steps · about 25 min

1. 1

   Step 1: Break all 150 g skinless peanuts into halves. Toast them in a dry frying pan over low heat, stirring and watching closely, until lightly browned and fragrant. Transfer out immediately, then coarsely chop or crush with a rolling pin. Have a board, rolling pin and two sheets of baking paper ready before cooking the sugar.

   Uses 150 g raw skinless peanuts, halved then toasted in step 1

2. 2

   Step 2: Toast all 150 g sesame seeds in the dry pan over low heat, stirring and watching closely until lightly toasted and fragrant. Transfer out promptly and keep ready with the chopped toasted peanuts.

   Uses 150 g white or black sesame seeds, toasted in step 2

3. 3

   Step 3: In a non-stick pan over low heat, melt all 30 g butter, then add all 250 g sugar. Stir occasionally and watch closely until the sugar is fully melted into a brown, smooth, sticky caramel. This may take about 10 minutes, but stop at the smooth caramel endpoint before it burns.

   Uses 30 g butter (2 tbsp) · 250 g sugar (1 1/4 cups)

4. 4

   Step 4: As soon as the caramel is ready, add all the toasted chopped peanuts and toasted sesame seeds. Stir quickly until evenly combined, then switch off the heat.

   Uses All the hot smooth caramel · All the toasted chopped peanuts · All the toasted sesame seeds

5. 5

   Step 5: Immediately transfer the hot mixture onto one prepared sheet of baking paper on the board. Cover with the second sheet and press into an even flat block using the rolling pin. Remove the top paper and cut into pieces while still warm and pliable, before it hardens; use tools and keep hands away from the hot sugar.

   Uses The complete hot brittle mixture

6. 6

   Step 6: Let the cut brittle cool completely and become crisp. Divide the batch into ten portions. Store the completely cool pieces in an airtight container in a dry, dark place to protect them from moisture and heat.

   Uses All the cut brittle pieces