Peanut brittle, is a specialty of Huaiyang cuisine, the main raw material is peanut rice 250 grams, supplemented by 150 grams of cotton sugar. Peanut brittle first originated in the Ming Wanli years, is a kind of sugar, in the country circulated different techniques of peanut brittle, opened into different flavors and brands. The market mainstream peanut brittle origin of Shandong, Sichuan, Hubei and so on.

Materials

Ingredients

Peanut kernels (fried) 50 grams

Low-gluten flour 200 grams

Supplementary Ingredients

Eggs 1

Baking Powder 1/2 teaspoon

Baking Soda 1/2 teaspoon

Seasoning

Sugar 100 grams

Ghee 100g

How to make peanut brittle

1. Roast the peanuts in the oven at 150°C for roughly 15 minutes, cool and remove the skins, then grind them in a blender

2. Mix the peanut flour with the flour, baking powder and baking soda, and mix the powders together well

3. Pour the ghee and the sugar into a plate, mix the ghee with the sugar, then add the egg

4. Mix the ghee, sugar and egg mixture well

5. Pour the powder into the liquid and form a dough

6. Shape the dough and divide it into 48 equal portions

7. Shape it into a pie shape with a depression in the center and put it on a baking tray

8. Preheat the oven and bake it at 190° for about 13 minutes on top and bottom heat

Cooking Tips

Delicious little cakes, used to make tea is also a good choice, if you want the finished product has a texture, you can choose coarse sugar, if you want the finished product a little more delicate, you can use sugar.