A Spicy Almond Brittle

Spicy Almond Brittle

Spicy Almond Brittle

My Dad, Uncle and Aunt all have a sweet tooth. When my siblings and I were kids we’d make fun of all of them for wanting something sweet after every meal. Now, later in life, all of us can’t get enough sweets. We’ve come a full circle. We’ve become our parents.

I’d wanted to make Peanut Brittle for a while. My sister-in-law has a good recipe for it. For those of you not familiar with it, Peanut Brittle is the American cousin of the Indian Chikki (more here). It is like a sweet bar made of peanuts surrounding by brittle sweet stuff. In India, this brittle, sweet stuff is usually Jaggery based. In the US, it turns out, it made of corn syrup (there HAS to be corn in there like most everything else) and sugar. When I got round to making it I realized that I didn’t have enough peanuts, but I had almonds. So I modified the recipe from Allrecipes.com (link here) and added my spicy twist to it. The modified recipe is below. Good stuff. Works equally well with any kind of nuts – almonds, peanuts, pistachios…

INGREDIENTS (for 1 lb)

1 cup White sugar

1/2 cup Light Corn Syrup

1/4 tsp Salt (I use sea salt – has more flavor)

1/4 cup Water

1/4-1/2 tsp Red Chili Powder

1 cup nuts – Peanuts, Almonds or Pistachios

2 Tbsp Butter – Melted

1 tsp Baking Soda


1.Roast the nuts in the oven on broil or dry roast them on a frying pan till they just start to brown. Set aside.

2. Bring the sugar, syrup, salt, water and chili powder to a boil and let it cook till the sugar is dissolved and dropping a small quantity of this syrup into cold water develops hard, brittle threads. NOTE: THIS IS CRITICAL. IF YOUR SYRUP HASN’T BOILED TO A HIGH ENOUGH TEMPERATURE, IT WILL NOT BE BRITTLE WHEN IT COOLS DOWN.

3. Turn the heat off, mix in the nuts, butter and baking soda. It will start to foam. Quickly mix it all and spread out on some parchment paper at about a 1/4 inch thickness.

4. Let it cool, break off pieces and enjoy.

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