Chili Crisp Peanut Brittle
There’s little we like better than the combination of sweet + heat, and the playful fusion of Homemade Chili Crisp and classic peanut brittle is right up our alley. You can customize this recipe by adding as much or as little of this infused chili oil as you want; two tablespoons will give you a little bit of gentle heat, while four tablespoons of oil deliver a much more pronounced kick.
Use caution when you make candy. Hot sugar is sticky and retains heat long after it’s out of the pot, so you want to keep it off your skin. Pour melted sugar carefully out of the pot to avoid splashing, and don’t try to handle it until it has thoroughly cooled.
Butter for greasing a cookie sheet
2 cups Granulated Brown Sugar
¼ teaspoon Fine Sea Salt
½ cup water
2 cups unsalted roasted peanuts
½ cup White Sesame Seeds
2-4 Tablespoons Homemade Chili Crisp
1. Coat a cookie sheet with butter. Set aside.
2. Combine Granulated Brown Sugar, Fine Sea Salt, and water in a saucepan. Bring to a boil.
3. Stir once, then drop the heat so the sugar mixture cooks at a slow, steady boil. Let it cook for approximately 15 minutes; the sugar should turn a deeper gold and develop a toasted smell.
4. Remove the pan from heat. Add peanuts, White Sesame Seeds, and Spicy Chili Crisp Oil to the sugar. Stir to ensure it’s evenly mixed and pour immediately onto the prepared cookie sheet. Spread it out into a uniform layer. Work quickly since the sugar will start to harden as soon as it starts to cool.
5. Once the brittle is fully cool, break into bite-sized pieces and enjoy!
