Ingredients + Materials
- 1 cup roasted sesame (you can roast it yourself or buy it roasted at Asian markets)
- 1 1/2 cups of unsalted roasted peanuts. Generic brands are better since they are smaller peanuts and thus easier to flatten later.
- 1 cup granulated sugar
- large wooden cutting board
- rolling pin
- large knife and something heavy like a pestle
- heavy duty aluminum foil
Note: for a low-sugar version,Â substitute withÂ 1/3 cup of sugar and the Splenda equivalent of 1/2 cup of regular sugar. Alternatively, use 1/3 cup of organic blue agave nectar and the Splenda equivalent of 1/2 cup of sugar. It’s not possible to use only Splenda because it will not melt.
- Cover the cutting board with aluminum foil.
- Quickly roast the sesame at a low heat to a golden color then remove from heat. Skip this step if you haveÂ pre-roasted sesame.
- Spread 1/2 of the roasted sesame seeds evenly on the foil. Keep the remainder for later.
- Heat the sugar in a small pot over high medium heat and stir until the sugar melts into a light brown caramel. Drop the peanuts into the caramel and stir quickly but make sure to blend it all well. Turn off the heat and continue to stir the peanuts for about 1 minute.
- Use the spatula to pour the peanuts onto the aluminum foil. Sprinkle some of the remaining sesame over the peanuts.
- Quickly use the rolling pin to flatten the peanuts, at the same time sprinkling more sesame as you roll.
- While the peanut mixture is still warm, use the knife and rolling pin to shape it into aÂ rectangle of about 1/2″ in thickness. Then use the knife and pestle to cut the sheet into smallÂ squares. It’s important to do this while the mixture is still warm or the brittle will shatter very easily once it starts to cool off.
- Let the squares cool offÂ to harden and enjoy!
- The above should be done one cup at a time. If you double or triple the ingredients,Â you may not haveÂ enough time to flatten the sheet before the brittle cools off and becomes too fragile to cut.
- You can adjust the thickness of the brittle after your first try. The thinner the spread, the easier it is to eat. But you’d also have to work a little faster to spread it thinly and cut beforeÂ the brittleÂ cools off.
Â Pictorial Instructions