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OLD SCHOOL CRUNCHY DELICIOUS BRITTLE

crunchy

Brittle term is use when sugar is heated to the maximum temperature of around 300 F at which it turns hard and cracks in crunchy caramelized pieces. Brittle can be made with many types of nuts including peanuts, almonds, sesame seeds, flaked coconuts even roasted grams can be used too to make crunchy caramel brittle.

I strongly suggest and advice to get a candy thermometer if you plan to make it professionally. Otherwise i’ll tell you the tricks to make it perfectly crunchy ones without use of any thermometer too.

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HOLIDAY COMFORT CANDY

I usually make different sorts of brittle sometimes using one nut other time some other nut. And at times I even make mix nuts and seeds brittle too. Simple method I follow make me able to make bunch of them and store seperately in foil boxes with names labelled over the box.

Why I said FOIL boxes? Because these are sugar(organic or white) based which when left in air tight jars becomes sticky and messy so what i do is keep them in foil tray packed with cling or foil cover. I have learnt these tips after several experiments and messed up candy pieces.

GIFT AS PERFECT AS OLD SCHOOL CRUNCHY DELICIOUS BRITTLE

Brittle is something you can definitely make, wrap nicely and gift to your loved ones, A perfect sweet gesture. Brittle can be quickly done in microwave too but I don’t find it as much delectable as old school crunchy delicious brittle.

One of my all time favorite recipe calls for very particular organic ingredient, that is Gurr (jaggery). You can use brown sugar or white sugar too but the old school crunchy delicious brittle either peanut or sesame ones in specific calls for Gurr. And I promise addition of organic pure Gurr will give you authentic brittle you use to enjoy off the streets in winters made by the Khan Baba’s in their small cabins just outside your window.

RECIPE

INGREDIENTS

  • 500 gm Gurr
  • 500 gm peanuts and sesame seeds(remove the kernel of peanuts and roast both the things a bit in pan)
  • 2 tsp ghee

DIRECTIONS

  • In non stick pan add in crushed Gurr and let it melt on very slow flame for about 15-20 minutes with constant stirring. Make sure it doesn’t get burn.
  • Let it turn darker and melt completely.
  • When u feel it has changed its color to a darker tone add in ghee and give it a nice mix.
  • Add in nuts/seeds mix well turn off the stove immediately and mix really well to evenly coat all the nuts with the caramelized gurr.
  • Transfer immediately to well greased flat pan with foil base to avoid sticking.
  • Evenly flat the mix by using flat spoon back or wooden spoon.
  • let it cool slightly and make marks to cut in squares.
  • Leave it for an hour or two so that it dries completely gets cooled and then break off in pieces from the marked edges.
  • Serve or store or may be pack it nicely to take at friends party ๐Ÿ™‚

About the author

Javeria Shoaib

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