 Golden peanut brittle cracked on a serving dish | |
| Type | Confectionery |
|---|---|
| Main ingredients | Sugar, nuts, water, butter |
Brittle is a type of confection consisting of flat broken pieces of hard sugar candy embedded with nuts such as pecans, almonds, or peanuts, and which are usually less than 1 cm thick.
Types
It has many variations around the world, such as:
- pasteli in Greece
- sohan in Iran
- croquant or nougatine in France
- croccante in Italy
- krokant in Croatia and Germany
- alegría or palanqueta in Mexico
- pé-de-moleque in Brazil
- panocha mani, panutsa mani, or samani in the Philippines (which can also be made with pili nut)
- gozinaki in Georgia
- gachak in Indian Punjab, chikki in other parts of India
- kotkoti in Bangladesh
- sohan halwa in Pakistan
- huasheng tang (花生糖) in China
- thua tat (ถั่วตัด) in Thailand
- kẹo lạc, kẹo hạt điều 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 United States. The term "brittle" in the context of the food first appeared in print in 1892, though the candy itself has been around for much longer.
Preparation of American peanut brittle
Traditionally, a mixture of sugar and water is heated to the hard crack stage corresponding to a temperature of approximately 146 to 154 °C (295 to 309 °F), although some recipes also call for ingredients such as glucose 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, a marble slab or a baking sheet. The hot candy may be troweled to uniform thickness. When the brittle is cool enough to handle, it is broken into pieces. It is also rare to break the brittle into equal pieces.
Nougatine
Nougatine is a similar confection to brittle, but made of sliced almonds instead of whole peanuts, which are embedded in clear caramel.
See also
- Almond Roca
- Caramel
- Churchkhela
- Florentine biscuit
- Frankfurter Kranz
- Dalgona
- Ka'í Ladrillo
- List of peanut dishes
- Nougat
- Praliné
- Rempeyek
- Toffee
- Turrón (in Spain)
References
- Kate Hopkins (2012). Sweet Tooth: The Bittersweet History of Candy. Macmillan. p. 34. ISBN 9781250011190. Retrieved April 11, 2013.
- Dinah Corley (2011). Gourmet Gifts: 100 Delicious Recipes for Every Occasion to Make Yourself & Wrap with Style. Houghton Mifflin Harcourt. p. 251. ISBN 978-1558324350.
- Lisa Abend (2011). The Sorcerer's Apprentices: A Season in the Kitchen at Ferran Adrià's elBulli. Simon and Schuster. p. 82.
- "Holiday Sweets: We Love Croccante (And So Will You)". La Cucina Italiana. 2020-12-21. Retrieved 2024-06-13.
- "Slatko i dekorativno: Pripremi najbolji krokant od badema". gastro.24sata.hr (in Croatian). Retrieved 2024-06-13.
- "Haselnusskrokant".
- "El origen de la palabra Palanqueta y La Fiesta del Maíz". December 21, 2015.
- Polistico, Edgie (2017). Philippine Food, Cooking, & Dining Dictionary. Anvil Publishing, Inc. ISBN 9786214200870.
- "Peanut or Cheena Badam is popular outdoor leisure snack food in Bangladesh". January 11, 2011.
- Joel Denker (2007). The World on a Plate: A Tour Through the History of America's Ethnic Cuisine. University of Nebraska Press. p. 33. ISBN 978-0803260146. Retrieved April 11, 2013.
brittle pistachios middle east.
- Leela Punyaratabandhu (April 12, 2011). "Goddesses and peanut brittle: This year, celebrate Songkran in supernatural style". CNN. Retrieved April 11, 2013.
- Chu, Anita. Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable. Philadelphia: Quirk, 2009.
- Olver, Lynne. "Brittle". The Food Timeline.
- "Peanut Brittle Recipe *Video Recipe*". Joyofbaking.com.
- Paula Deen (2011). Paula Deen's Southern Cooking Bible: The New Classic Guide to Delicious Dishes with More Than 300 Recipes. Simon & Schuster. p. 418. ISBN 9781416564126. Retrieved April 11, 2013.
- Gisslen, Wayne (2017). Professional baking (Seventh ed.). Hoboken, New Jersey: John Wiley & Sons. p. 656. ISBN 978-1-119-14844-9. OCLC 944179855.
External links
Media related to Seed brittles at Wikimedia Commons
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