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  • 19.07.2015
  •  2

Peanut and Sesame Brittle

Caramel shards with a chilli surprise

Ah, brittle. You simple – yet utterly seductive – sweet treat. How you tempt us with your glistening amber body, your come-hither-morsels and your heady caramelly aroma!

Brittle is about as pure as a sweet as one can get. Quite simply, caramelised and set sugar with tasty bits suspended within. In the Sweet Tooth chapter of The Dumpling Sisters Cookbook, we share a classic Chinese brittle recipe called fah sung zjie ma tong, which features roasted peanuts and toasted sesame seeds. And for a Dumpling Sisters twist, we also like to add some dried chilli flakes!

OH NOES! We have noticed an error in our book! Unfortunately we omitted ‘water’ from the ingredients list and method on page 239. We’ll make sure that this error is rectified in future prints 🙂 Face palm/cringe and apologies! A&J

Serves
Makes enough to fill a medium tupperware container
Ingredients

15g sesame seeds
150g granulated sugar
1½ tsp white vinegar
55ml water*
60g roasted salted peanuts
¼ tsp dried chilli flakes (optional)

Ah, brittle. You simple – yet utterly seductive – sweet treat. How you tempt us with your glistening amber body, your come-hither-morsels and your heady caramelly aroma!

Brittle is about as pure as a sweet as one can get. Quite simply, caramelised and set sugar with tasty bits suspended within. In the Sweet Tooth chapter of The Dumpling Sisters Cookbook, we share a classic Chinese brittle recipe called fah sung zjie ma tong, which features roasted peanuts and toasted sesame seeds. And for a Dumpling Sisters twist, we also like to add some dried chilli flakes!

OH NOES! We have noticed an error in our book! Unfortunately we omitted ‘water’ from the ingredients list and method on page 239. We’ll make sure that this error is rectified in future prints 🙂 Face palm/cringe and apologies! A&J

GET THE METHOD →

Line a 20cm square baking tin with non-stick paper and set aside. Toast the sesame seeds in a small frying pan over a low heat for 5 minutes, or until they smell slightly smoky and nutty, then set aside.
Heat the sugar, vinegar and water in a small saucepan over a low heat, stirring gently until the sugar melts. Increase the heat to medium and bring the syrup to the boil. Avoid stirring the mixture.Cover with a lid and boil for 7–8 minutes, or until the syrup is a light amber colour.
Remove from the heat and immediately add the peanuts, sesame seeds and chilli flakes, if using. Gently fold them in with a rubber spatula or a wooden spoon then quickly transfer the mixture to the prepared baking tin.
Leave to cool for 3–4 minutes in the tin before lifting it out with the paper onto a chopping board. Chop the brittle into shards and leave to harden for a further 40 minutes before munching. Store in an airtight container, where it will keep for at least a week before losing its snap.
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