{"id":5562,"date":"2009-04-11T15:57:10","date_gmt":"2009-04-11T22:57:10","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=5562"},"modified":"2009-04-11T15:57:10","modified_gmt":"2009-04-11T22:57:10","slug":"sweet-peanut-brittle-bar","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/starters-snacks\/sweet-peanut-brittle-bar\/","title":{"rendered":"Sweet Peanut Brittle Bar"},"content":{"rendered":"


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\nAka Chikki !<\/em><\/strong><\/p>\n

Every Indian is familiar with these cute brittle candies made with Jaggery\/Gur<\/a> & nuts (peanuts, cashews, almonds..),\u00a0 sesame seeds, puffed rice or even dessicated coconut, peanut\/groundnut being the most common of all. When we were kids, this was one sweet sought after treat we could easily afford with our pocket money. I remember these being available at every street corner vendor, & we would run down to the stores & buy these little rectangle pieces wrapped in clear wraps for 25 paisa a piece.<\/p>\n

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My grandma & my ma would frequently make these at home, at our requests & I remember looking over in the pans to see Jaggery melt, the peanuts quickly added to it, mixed & the entire goop scooped out quickly & spread out into a layer… I would persistently stand by for as long as it took to make it, & then touching the spread to see if it cooled down. It did pretty soon & it was time for the treat.
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Ingredients:<\/strong><\/em><\/p>\n

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  1. 1 Cup Shelled peanut halves<\/li>\n
  2. 1.5 Cups Jaggery\/Gur (or Soft Brown Sugar.. if Jaggery is not available)<\/li>\n
  3. 1 Teaspoon Ghee\/Clarified Butter<\/a><\/li>\n
  4. Ginger Powder (Optional)<\/li>\n
  5. Parchment Paper\/Wax Paper or a Foil Very Lightly Greased<\/li>\n<\/ol>\n

    Note:<\/strong> Jaggery is available in Indian Groceries.\u00a0 I you find this is the form of a big hard block, put the jaggery in a bowl, & put it in the microwave for about 15-20 seconds. All microwaves operate differently. Make sure it does not melt. Take it out, & press down to see if it crumbles. If it does not, microwave again for a few seconds.. till it crumbles under pressure of the palm. Alternatively the Jaggery may be grated before melting it.
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    Preparation:<\/strong><\/em><\/p>\n

    Lightly Roast the Peanuts in a skillet or microwave. ( I used store bought roasted peanuts)<\/p>\n

    Very lightly crush the peanuts in to big chunks but not<\/strong> powder. Some will still stay halves.
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    Put the Jaggery\/ Brown Sugar & Ghee in a large pan & heat at low-medium heat. Stir\u00a0 until the color changes to golden brown. Traditionally it is tested for doneness by dropping a bit of the melted syrup in bowl of cold water. If it solidifies right away, it is done & time to add the peanuts. It can also be tested with a candy thermometer. Let the Thermometer heat up 250-260 Degree F.<\/p>\n

    Add the peanuts & the ginger powder if you are using,\u00a0 &\u00a0 mix well. Place the mixture on the parchment\/wax paper\/foil, flatten the mixture using a rolling pin to a \u00bc” thick slab.<\/p>\n

    Cut or Break it into pieces ( It gets brittle quick. I just find it easier to break them, once cooled)<\/p><\/blockquote>\n


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    Sending these bars to the MLLA #10 : Starters & Desserts<\/a> hosted at CoCo Books, the event originally being started by\u00a0 Susan of the Well Seasoned Cook.<\/a>
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    \"sweet-peanut-brittle-bar-2\"
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    Quick, & Easy bars stirring a lot of childhood memories. This is the first time I made these at home. They were thoroughy enjoyed by my family & me. I think I should be making this more often! The bars are on their way to Homemades #3: BARS.<\/a><\/p>\n

    This bar can be customized .. & anything (grains, seeds, different nuts) you want may be added to it. The Jaggery acts as a binding agent, & it much healthier than refined sugar.<\/p>\n


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    Related Posts:
    \n    Besan ki Barfi – A Chickpea Fudge?<\/a>
    \n    Gujia: Pastry Filled with Coconut, Dry Fruits & Nuts<\/a>
    \n    Orange Flavored Chocolate Covered Farfel<\/a><\/strong>
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