Peanut Brittle

Peanut Brittle is a type of confection consisting of flat broken pieces of hard sugar candy embedded with nuts such as pecans, almonds, or peanuts. It has many variations around the world, such as pasteli in Greece, croquant in France,  gozinaki in Georgia, gachak in Indian Punjab, chikki in other parts of India, kotkoti in Bangladesh, Huasheng tang(花生糖) in China , Thua Tat ( ถั่วตัด) in Thailand and kẹo lạc in Vietnam. In parts of the Middle East, brittle is made with pistachios, while many Asian countries use sesame seeds and peanuts. Peanut brittle is the most popular brittle recipe in the US. The term brittle first appears in print in 1892, though the candy itself has been around for much longer.

Peanut Brittle

Traditionally, a mixture of sugar and water is heated to the hard crack stage corresponding to a temperature of approximately 300 °F (149 °C), although some recipes also call for ingredients such as corn syrup and salt in the first step. Nuts are mixed with the caramelized sugar. At this point spices, leavening agents, and often peanut butter or butter are added. The hot candy is poured out onto a flat surface for cooling, traditionally a granite or marble slab. The hot candy may be troweled to uniform thickness. When the brittle cools, it is broken into pieces. – based on Wikipedia

Where is it Originated?

  • Some believe that peanut brittle originated in the American South. The fact that Civil War soldiers survived on peanuts because of its protein content, coupled with the Southern peanut farming boom in the 1900’s.
  • The term brittle first appears in print in 1892.
  • Traditionally, brittle is a mixture of sugar and water is heated to the hard crack stage corresponding to a temperature of approximately 300 °F.
  • January 26th is National Peanut Brittle Day. –mobile-cuisine.com

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