National Peanut Day

Chili Tamarind Peanut Brittle

Recipe: Natallia Nice

Ingredients

  • 2 Cups Granulated Sugar
  • 1 Cup light Corn Syrup
  • 1/4 Cup of Water
  • 1 Cup unsalted Roasted Peanuts (unseasoned, mixed into the brittle)
  • 1 Cup unsalted Roasted Peanuts (seasoned with LifeSpice Chili Tamarind seasoning, sprinkled on top)
  • 3 Tbsp unsalted Butter
  • 2 tsp of Baking Soda
  • LifeSpice Chili Tamarind seasoning, to taste
  • 1 tsp Vanilla Extract

Method

  1. Line a baking sheet with parchment paper or lightly grease it. Season one cup of peanuts with chili tamarind seasoning and set aside.
  2. In a heavy saucepan, combine sugar, corn syrup, and water. Heat over medium, stirring until sugar dissolves.
  3. Attach a candy thermometer and cook without stirring until the mixture reaches 300°F (hard crack stage).
  4. Quickly stir in the butter and one cup of unseasoned peanuts. Stir for about one minute to coat and slightly toast the nuts.
  5. Remove from heat. Stir in vanilla extract and baking soda. The mixture will foam, this is normal and create a light texture.
  6. Immediately pour the mixture onto the prepared baking sheet. Use a spatula to spread it thin.
  7. While still hot, sprinkle the chili tamarind-seasoned peanuts evenly over the top. Press lightly if needed to help them stick.
  8. Let cool completely (about 30 minutes). Break into pieces and store in an airtight container.

Honeycomb Peanut Brittle with Chili Tamarind Seasoning

Recipe: Natallia Nice

Ingredients

  • 1 Cup Granulated Sugar
  • 3 Tbsp Honey
  • 2 Tbsp of Water
  • 2 tsp of Baking Soda
  • LifeSpice Chili Tamarind seasoning, to taste
  • 1/2 Cup Roasted Peanuts, seasoned with LifeSpice Chili Tamarind seasoning

Method

  1. Line a baking sheet with parchment paper or lightly grease it. Evenly spread the seasoned peanuts across the tray. This will be the base layer that the honeycomb sets on.
  2. In a deep, heavy-bottomed saucepan, combine sugar, honey, and water. Heat over medium, stirring gently until the sugar dissolves.
  3. Once dissolved, stop stirring and let the mixture boil until it reaches a deep amber color or about 300°F on a candy thermometer.
  4. Remove from heat and quickly whisk in the baking soda. The mixture will foam up dramatically, this is normal and creates the honeycomb texture.
  5. Immediately pour the foamed candy mixture directly over the peanuts on the tray. Let it spread naturally. Avoid pressing it down to preserve the airy texture.
  6. Allow the brittle to cool completely (about 30 minutes). Once hardened, break into shards.
  7. Store in an airtight container to keep it crisp.