INGREDIENTS
1 cup peanuts
1 cup sugar
1 tbsp butter
1/4 tsp salt
METHOD
Dry roast peanut till golden brown in colour cool completely remove its skin by rubbing vigourously between palms (that ways the skin will also come out and peanut will also break into 2 halves) throw away the skin and set peanuts aside.
Heat butter in a pan add sugar and a tbsp of water and cook on low heat till sugar starts to melt from all sides keep mixing in between cook till all sugar is dissolved keep the flame low this process will take little time and sugar will also start to brown and caramelize at the same time once all sugar is melted and caramelized (golden brown in colour)
Add the roasted peanuts mix well remove from heat and spread the mixture on a greased plate or place a silver foil over the thali and then spread the mixture over it flaten from all sides evenly be quick in doin this as the caramel will harden fast once cool
Let it set for 10 minutes then peel if the silver foil and break the brittle into pieces and store in air tight containers will last longer
Recipe Source: jazak allah khair
Dry roast peanut till golden brown in colour cool completely remove its skin by rubbing vigourously between palms (that ways the skin will also come out and peanut will also break into 2 halves) throw away the skin and set peanuts aside.
Heat butter in a pan add sugar and a tbsp of water and cook on low heat till sugar starts to melt from all sides keep mixing in between cook till all sugar is dissolved keep the flame low this process will take little time and sugar will also start to brown and caramelize at the same time once all sugar is melted and caramelized (golden brown in colour)
Add the roasted peanuts mix well remove from heat and spread the mixture on a greased plate or place a silver foil over the thali and then spread the mixture over it flaten from all sides evenly be quick in doin this as the caramel will harden fast once cool
Let it set for 10 minutes then peel if the silver foil and break the brittle into pieces and store in air tight containers will last longer
Recipe Source: jazak allah khair
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