PEANUT BRITTLE

                                               PEANUT BRITTLE

INGREDIENTS:

·      1 cup Roasted, Shelled and Split Peanuts

·      1 cup Sugar

LET’S COOK:

Dry roast peanuts in heavy bottom non-stick pan over medium-low heat until crisp. Let it cool completely. Remove the skin of the peanuts.   

Place shelled peanuts in thin kitchen towel and pound it gently on kitchen counter to split them. It works perfect for me!!!  J

Preheat heavy bottom nonstick pan over medium flame.

Once pan is hot reduce flame to medium- low.

Add sugar and shake pan to cover entire bottom of the pan.

Allow sugar to melt. Do not stir sugar with spoon otherwise crystals will form.

Shake pan little bit once sugar starts to melt.

Once all sugar melts and turns into brown syrup, add shelled split peanuts.

Swirl the pan around a bit to coat peanuts with the syrup.

Continue cooking until syrup color turns dark brown in color.

Grease cookie-baking tray.

Pour peanut mixture immediately on nonstick cookie baking tray and spread with heat resistance silicone spatula.

Cut into bite size pieces.

Keep aside to cool.

Store peanut brittle in an airtight container.

Enjoy…

    

NOTE:

If you are not comfortable to melt sugar alone then add 1 Tablespoon water and then heat the mixture.

VARIATION:

Use jaggery instead of sugar.