Taiwanese Peanut Brittle (Egg-Free)
Crunchy and sweet peanut brittle, a classic Taiwanese treat, made without any eggs.
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Ingredients
- 2 cups Roasted Peanuts
- 1 cup Sugar
- 0.25 cup Water
- 0.25 cup Corn Syrup
- 1 tbsp Vegetable Oil
- 2 tbsp Sesame Seeds
- 0.5 tsp Baking Soda
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Line a baking sheet with parchment paper, ensuring it covers the entire surface.
- 2In a large heavy-bottomed saucepan, combine the 1 cup of Sugar, 0.25 cup of Water, and 0.25 cup of Corn Syrup.
- 3Place the saucepan over medium heat. Cook the mixture, stirring occasionally with a heat-resistant spatula, until the 1 cup of Sugar has completely dissolved and the mixture begins to boil, which should take about 3-5 minutes.
- 4Stop stirring and continue to cook the mixture over medium heat for approximately 10-15 minutes, or until it reaches a golden amber color and a candy thermometer inserted into the mixture reads exactly 150°C.
- 5Immediately remove the saucepan from the heat. Quickly stir in the 2 cups of Roasted Peanuts, 1 tbsp of Vegetable Oil, 2 tbsp of Sesame Seeds, and 0.5 tsp of Baking Soda until all ingredients are well combined.
- 6Carefully pour the hot mixture onto the prepared baking sheet. Using a heat-resistant spatula, quickly spread the brittle mixture evenly across the parchment paper to your desired thickness.
- 7Allow the peanut brittle to cool completely and harden at room temperature for at least 1 hour. This is important for achieving a crisp texture.
- 8Once fully cooled and hardened, break the brittle into smaller, irregular pieces. Store the Taiwanese Peanut Brittle in an airtight container at room temperature to maintain its crunchiness.
Substitutions
Baking Soda →
Baking soda enhances the brittle texture and provides some lift, similar to what egg white would do in other brittle recipes.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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