| Prep: 10 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 568 | 22g | 6g | 85g |
| sugars | fibre | protein | salt |
| 73g | 2g | 9g | 0.33g |
Why I Love Chinese Vegetarian Peanut Brittle
I grew up tasting flavors from the heart of Cuba and Spain, inspired by my family roots, but my culinary curiosity has always made me venture far and wide. Thus, was born my fascination with Asian cuisine, specifically, Chinese food. In particular, I fell in love with the Vegetarian Peanut Brittle.
A Taste of China in my Miami Kitchen
One of my dear friends introduced me to Vegetarian Peanut Brittle during a holiday in China and I’ve been obsessed ever since. This glass-like, crisp candy is packed with dry roasted peanuts and spiked with a hint of spicy Szechuan pepper. It treads the line of sweet and savory effortlessly with its addition of soy sauce and a dash of vanilla.
Bring the flavors of street-food vendors of Beijing to your home with this simple recipe that requires just a few ingredients and a bit of patience. What makes this confection so irresistible is its combination of sugar, light corn syrup, and water and the crunch of dry-roasted peanuts. Rounded off with a tablespoon of vanilla extract and the Asian touch of soy sauce, it’s pure bliss in every bite.
Dance of Flavors
In my dance classes, I teach my students that dance is the perfect harmony of movements, and much like that, cooking too, is a dance of flavors. Each ingredient plays its own crucial part, the butter dances with the sugar, creating a smooth, golden caramel, while the baking soda springs into action, adding airiness to the Brittle. The peanuts then join this symphony, bringing a delicious crunch, and the vanilla extract twirls around, lending an undercurrent of sweetness.
The optional Szechuan pepper is like that vibrant flamenco dress, not necessary, but when present, is eye-catching and an alluring surprise.
The Vegetarian Peanut Brittle recipe might seem a world away from my Cuban-Spanish background and my love for tapas and tropical cocktails, but isn’t that the beauty of food? It’s a universal language that lets you travel the world from the comfort of your own kitchen. This delectable Chinese confection proves you can always find a home for flavors outside your usual cuisine in your own cooking, and I hope you love it as much as I do.
Inspired by famous Chinese chefs, the food dance continues in my Miami kitchen, embracing the diversity of world cuisines, but always with a dash of my own style thrown in.What You’ll Need
- 1.5 cups of Sugar
- 0.5 cup of Light Corn Syrup
- 0.5 cup of Water
- 1.5 cups of Dry Roasted Peanuts
- 2 tablespoons of Butter, plus extra for the baking tray
- 1 teaspoon of Baking Soda
- 1 tablespoon of Vanilla Extract
- 1 tablespoon of Soy Sauce
- 0.5 teaspoon of Szechuan Pepper Powder (optional)
Method
Step One
Start by greasing a baking tray generously with butter and set it aside. This helps to ensure that your brittle doesn’t stick to the pan during the cooling process.
Step Two
In a medium-sized saucepan, combine the sugar, corn syrup, and water. Stir everything together over medium heat until the sugar completely dissolves.
Step Three
Once the sugar is dissolved, increase the heat to bring the mixture to a boil. Continue to boil, without stirring, until the mixture reaches 280 degree Fahrenheit on a candy thermometer.
Step Four
Once the boiling mixture has reached the proper temperature, quickly add in the dry roasted peanuts. Stir frequently to ensure the peanuts are coated with the sugar syrup and to prevent burning.
Step Five
Continue to cook and stir the mixture, until it reaches 300 degrees Fahrenheit on the candy thermometer.
Step Six
Remove your saucepan from the heat and quickly stir in the butter, baking soda, vanilla extract, soy sauce and if using, the Szechuan pepper powder. Be careful as the mixture will bubble up when the baking soda is added.
Step Seven
Quickly pour the peanut brittle onto your prepared baking tray and spread the mixture out as thin as possible with the back of a buttered spatula.
Step Eight
Allow the brittle to cool down completely. This should take about an hour or so. Once it’s completely cooled, break the brittle into small pieces.
Step Nine
Finally, your vegetarian peanut brittle is ready to enjoy! You can store any leftovers in an airtight container at room temperature for up to 2 weeks.
