{"id":2261,"date":"2017-07-17T07:41:38","date_gmt":"2017-07-17T07:41:38","guid":{"rendered":"https:\/\/redhousespice.com\/?p=2261"},"modified":"2022-06-06T11:24:57","modified_gmt":"2022-06-06T11:24:57","slug":"peanut-sesame-brittle","status":"publish","type":"post","link":"https:\/\/redhousespice.com\/peanut-sesame-brittle\/","title":{"rendered":"Peanut & Sesame Brittle (\u82b1\u751f\u829d\u9ebb\u7cd6)"},"content":{"rendered":"\n

Super crunchy and nutty, Chinese peanut & sesame brittle is totally addictive! This recipe shows you how to make this delightful treat without fail.<\/em><\/p>\n\n\n\n

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In our Red House, summer is no doubt our family’s favourite season. Apart from the nice weather, it’s mainly because during this time there are so many occasions to party. When we have friends over to celebrate with us, I love to prepare some homemade treats for them to take home.<\/p>\n\n\n\n

Chinese peanut & sesame brittle (花生芝麻糖) is always very popular with our friends. They often come back to me and ask: How do you cook it exactly?<\/p>\n\n\n\n

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The nutty flavour is irresistible <\/span><\/h2>\n\n\n\n

Sweets are often part of our childhood memories. Growing up in a period when sweet treats were not always available in Chinese households, I was lucky enough to have peanut & sesame brittle to enjoy for special occasions, especially during the festive time. I love its crunchiness and sweetness, but most of all, I adore its strong nutty flavour which I find absolutely irresistible.<\/p>\n\n\n\n

Three simple steps to make<\/span><\/h2>\n\n\n\n

A few years ago, I was delighted to find out that making peanut & sesame brittle was as easy as pie (3 steps: toast the nuts, melt the sugar, combine them<\/strong>). Since then I put it on my list of homemade gifts. I enjoy making it, particularly when I’m in a rush and don’t want to spend too much time in the kitchen.<\/p>\n\n\n\n

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Despite the simplicity of making peanut & sesame brittle, I still would like to offer you a few tips to make it a fail-proof experience.<\/p>\n<\/div>\n\n\n\n

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Toast peanuts & sesame seeds first<\/b><\/h3>\n\n\n\n

Nuts always taste better when lightly toasted. However, overly cooked nuts will have an unpleasant burnt flavour. So make sure to toast them over a low heat. Observe closely and keep stirring. Transfer them out as soon as they turn lightly brown.<\/p>\n\n\n\n

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Chop peanuts into small pieces<\/b><\/h3>\n\n\n\n

After toasting, chop the peanuts into smaller pieces with a knife, or crush them with a rolling pin. <\/span>This way you will need less melted sugar to fill the gaps, thus the finished brittle won’t be overly sweet.<\/p>\n<\/div>\n\n\n\n

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Do not overcook the sugar<\/b><\/h3>\n\n\n\n

It requires a bit of patience to melt the sugar. Keep a close eye on it. Put peanuts and sesame seeds in as soon as the sugar turns into a very smooth, sticky consistency.<\/p>\n\n\n\n

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Shape and cut the brittle quickly<\/b><\/h3>\n\n\n\n

The melted sugar hardens very quickly when the temperature drops. So you need to cut the block into pieces as soon as possible. <\/p>\n\n\n\n

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Store the brittle properly<\/b><\/h3>\n\n\n\n

When completely cool, store brittle in an airtight container placed in a dry, dark place. This is to keep your brittle “brittle”. Moisture and heat will make it sticky. Consume with 1 month.<\/p>\n\n\n\n

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Make it with other nuts<\/span><\/h2>\n\n\n\n

Peanuts and sesame seeds are classic choices for Chinese brittle. However, please feel free to choose your preferred ingredients. Walnuts, cashew, hazelnuts are great too. Just make sure you toast and chop them before mixing with the sugar.<\/p>\n<\/div>\n\n\n\n

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Other treats to try<\/span><\/h2>\n\n\n
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Chinese Almond Cookies (杏仁酥)<\/a><\/h3><\/div><\/article>
\"Four<\/a><\/div>

Tang Yuan, Chinese glutinous rice balls (汤圆)<\/a><\/h3><\/div><\/article>
\"6<\/a><\/div>

Sesame Balls (Jian Dui\/煎堆)<\/a><\/h3><\/div><\/article>
\"A<\/a><\/div>

Steamed Custard Buns (Nai Wong Bao, 奶黄包)<\/a><\/h3><\/div><\/article><\/div><\/section>\n\n
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