Chinese Peanut Sesame Ginger Brittle
Who will not want to bite into the amazing flavors of peanuts and sesame in a delicious caramel? This Chinese Peanut Sesame Ginger Brittle take 30 minutes to make from start to finish. And there is a secret flavor that is a welcome addition in these brittles.
We are entering the second week of Blogging Marathon and my theme for this week is Chinese recipes that can be made at home. We love Chinese food, Indo-Chinese fusion food and anything vegetarian we can find with an Asian twist.
Table of contents
My immediate thought was noodles and rice and then I paused for a moment and realized that there are desserts in the Chinese cuisine that I have made at home. That is how I shortlisted this Chinese Peanut Sesame and Ginger brittle recipe.
Making a brittle has always scared me as we have to make sugar or jaggery syrup in the right consistency. In India, the brittle is mostly made with jaggery and we have to bring the syrup to the perfect hard ball consistency to get the right texture.
Here is the link to my Indian Peanut Ball recipe using the jaggery. When I was reading this recipe here, I was excited that there is no syrup making here. We just have to make a basic caramel and then switch off the flame and add the ingredients and flatten it.
Why try these peanut brittles?
The procedure sounded too simple and I had my doubts about the texture when I began making the recipe.
It took me only 30 minutes from start to finish (including the time taken to roast the peanuts, remove the skin, and so on). The actual brittle making time, if we have all the ingredients prepped and ready, is just about 10 minutes.
I was not too sure about using ginger in the recipe, as my older son is not too fond of the ginger flavor. I still wanted to give it a try as I myself have not tasted it and wanted to see how the ginger worked out in the recipe.
The flavor of the ginger was very mild (maybe I added too little) and worked fine for my family. If you love ginger, then go ahead and add a little bit more.
With the Chinese New Year coming soon, I realized this would be a great dessert / snack to make to celebrate the occasion. Also stay tuned for more of Chinese recipes that I enjoy making at home.
In the meantime, these Chinese Cocktail buns - Gai Mei Bao would be a great choice for evening tea. Also definitely take a look at the Chinese New Year Dumplings to make for the New Year.
If you are a street food lover, like me, then this Chinese Scallion Pancakes with Ginger Soy dipping sauce would be something to take a look at.
Preparation time - 15 minutes
Cooking time - 15 minutes
difficulty level - medium
Recipe adapted from - Healthy Nibbles and Bits
Ingredients and Substitutes
- Peanuts - 1 ½ cup (I used raw peanuts)
- Sesame seeds - 3 tbsp
- Ginger - 1 teaspoon (grated)
- Sugar - ¾ cup
Step by step process
In a wide pan, roast the peanuts until they are aromatic. I used the peanuts with the skin and roasting makes it easier to remove the skin from them. You can use roasted unsalted peanuts as well to make this brittle. The peanuts don't have to change color when roasting. This takes about 8 minutes on low to medium flame. Make sure you keep tossing the peanuts around when roasting.
Remove the peanuts to a tray and let it cool down a bit.
In the same pan, slightly roast the sesame as well (just for about 30 seconds). Remove it in a separate bowl.
Once the peanuts are cool to touch, start rubbing them against your palm to remove the skin. If you impatient like me and want to remove the skin right away, then wear a mitten and start rubbing them. Blow off the peeled skin and keep the peanuts aside. It is not essential that the skin has to be taken off in every peanut. A few skinned ones here and there is perfectly fine.
Grate the ginger and keep it ready.
In the same pan, add the sugar and heat it in low to medium flame without stirring.
Once the sugar starts to melt (will take about 3 to 4 minutes), mix it up to make sure that all the sugar melts evenly. The sugar will melt into a golden brown liquid. Make sure that the flame is not too high as otherwise the caramel will burn.
Once the entire sugar has melted, turn off the flame. Add the grated ginger and let it cook for about 10 seconds.
Now add the peanuts and the sesame and give it a quick stir. The mixture will solidify very quickly, so make sure you have all the ingredients ready before starting to make the caramel.
Drop the mixture onto the prepared board and roll it with the rolling pin to flatten.
Cut the pieces when the brittle is still warm as it will be hard to do it when they cool off.
Once the brittle cools entirely, break off the pieces and store in an airtight container.
Expert tips
- Make sure to have all the ingredients ready. Once the caramel is ready we need to be quick and get everything in.
- Wear a Mitten when removing the skins from the roasted peanuts. This way we can do it when it is still a little warm.
- It is alright to leave some skin on. I personally like the flavor when the skin is left on.
- Ginger is strong and start by adding little if you are new to the flavor. If you like ginger, then you can add a little more as well.
- Slice / mark the peanut brittle when it is still warm. This way when they cool it is easy to break off at the marked places.
Frequently asked questions
Peanut brittle can be stored in an air tight container for a month or so. We can also freeze the peanut brittle for 3 to 4 months.
If the brittle was crisp and then turned chewy, it could be because of moisture. It is important to store the brittle in an air tight container.
Yes you can absolutely skip the sesame and ginger and make it with peanuts alone. You can also use mixed nuts to make this brittle. Try this recipe if looking to make an old fashioned peanut brittle.
More brittles and candy
If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | Twitter/X
Recipe
Chinese Peanut Sesame and Ginger Brittle
Equipment
- pan
- Baking tray
- Rolling Pin
Ingredients
- 1 ½ cup Peanuts I used raw peanuts
- 3 tbsp. Sesame seeds
- 1 teaspoon Ginger Grated
- ¾ cup Sugar
Instructions
- Prepare a wooden board lined with some parchment to pour the brittle. Keep a rolling pan (lightly greased) along with it to flatten the brittle.
- In a wide pan, roast the peanuts until they are aromatic. I used the peanuts with the skin and roasting makes it easier to remove the skin from them. You can use roasted unsalted peanuts as well to make this brittle. The peanuts don't have to change color when roasting. This takes about 8 minutes on low to medium flame. Make sure you keep tossing the peanuts around when roasting.
- Remove the peanuts on a tray and let it cool down a bit.
- In the same pan, slightly roast the sesame as well (just for about 30 seconds). Remove it in a separate bowl.
- Once the peanuts are cool to touch, start rubbing them against your palm to remove the skin. If you impatient like me and want to remove the skin right away, then wear a mitten and start rubbing them. Blow off the peeled skin and keep the peanuts aside. It is not essential that the skin has to be taken off in every peanut. A few skinned ones here and there is perfectly fine.
- Grate the ginger and keep it ready.
- In the same pan, add the sugar and heat it in low to the medium flame without stirring.
- Once the sugar starts to melt (will take about 3 to 4 minutes), mix it up to make sure that all the sugar melts evenly. The sugar will melt into a golden brown liquid. Make sure that the flame is not too high as otherwise, the caramel will burn.
- Once the entire sugar has melted, turn off the flame. Add the grated ginger and let it cook for about 10 seconds.
- Now add the peanuts and the sesame and give it a quick stir. The mixture will solidify very quickly, so make sure you have all the ingredients ready before starting to make the caramel.
- Drop the mixture onto the prepared board and roll it with the rolling pin to flatten.
- Cut the pieces when the brittle is still warm as it will be hard to do it when they cool off.
- Once the brittle cools entirely, break off the pieces and store in an airtight container.
Notes
- Make sure to have all the ingredients ready. Once the caramel is ready we need to be quick and get everything in.
- Wear a Mitten when removing the skins from the roasted peanuts. This way we can do it when it is still a little warm.
- It is alright to leave some skin on. I personally like the flavor when the skin is left on.
- Ginger is strong and start by adding little if you are new to the flavor. If you like ginger, then you can add a little more as well.
- Slice / mark the peanut brittle when it is still warm. This way when they cool it is easy to break off at the marked places.
This Chinese peanut sesame ginger brittle looks delicious.
Aww sandhya peanut brittle is my all time favorite and a memory connected with my appa! Love how you have used sesame and ginger too in this! ginger must add a nice kick to the brittle, will try this next time i make!
Such delicious flavors amd thanks for step by step made it easier
Perfectly done.. look crunchy and tasty.
Oh, I love this stuff! I've never known what it's called, though, or thought about making it at home. A Chinese undergrad in our lab used to bring some back whenever he went home and I loved the sesame seeds. Thanks for sharing the recipe so I can try it on my own now and get my fix!
I am so glad that you found a recipe to try. Do let me know how yours turned out 🙂
Happy New Year! These look so tasty! I think I've had them before, from an Asian candy store, but never homemade!
Thanks a lot!
I LOVE chinese sesame bars - I grew up in New Zealand and they were readily available due to our melting pot of nationalities and ethnicities in my home town. Your recipe with the peanuts look like a great way to enjoy an familar treat!
It is so interesting to see similar recipes in every culture. Food does unite all of us!
Oh this is totally up my street - I love all the flavours including the ginger, although I would use stem ginger (I make my own) rather than fresh 😀
Thanks 🙂
I love these things! I never realized they were so easy to make at home, and quick! I'm going to have to try this!
Sarah, it is really quick. Do give it a try!
Ginger?! That sounds terrific! I'm used to peanut brittle, and sesame candy, but putting them together and adding ginger... Oh, my! Amazing.
We also have them both as two separate candy in India. I was excited to put them together as well and they tasted great.
This brittle looks amazing! I've never tried making it since it always seemed so complicated. I like the way you make yours!
Amy, once you start making them you will realize that it is very easy. This one was the simplest one I have ever made.
Wow, this sounds great! I'm such a fan of peanut brittle however have never tried it with ginger.
Thanks Kathryn! The ginger has a very subtle flavor and it worked quite well.
I remember devouring sesame brittles like crazy when I was a kid 🙂 So glad I can try and make them home now with my daughter!
That sounds like fun!
This is probably one of the best tasting peanut brittle ever! I can say that because sesame and ginger surely brings this to another level of deliciousness!
You are right!
Oh my, this takes me right back to my childhood! I grew up eating this as a child, but I've never thought to make it myself at home. Thank you for the inspiration!
I am so excited to see that we all grew up eating peanut brittle even though we all grew up in different countries.
Oh, this sounds great! I'm such a lover of sesame seeds. I can't wait to try it. Just one thing - did the rolling pin stick to the mixture when you were rolling it flat?
Byron, thanks a lot! No the rolling pin did not stick to the brittle. Some had suggested to dust the rolling pin with flour and then roll it, but I didn't need anything.
Now this looks like my kind of snack. I love your flavor combination here as I love ginger and peanuts but would have never thought to put them together.
It is a little hard to think of putting the two together, but they did work really well.
The addition of ginger and sesame to peanuts has to taste amazing! I've never made homemade brittle. Not sure about the syrup part though. Wonder if you could do it with honey?
Stephanie, not sure how it would work with honey. I know that brown sugar will work as we use it in India. I am nt sure if we would get the crunch from honey. Would be a good one to try.
How wonderful! i love peanut brittle and am excited to try your version!
Thanks Linda!
I've never tried making brittle before... I love the flavors here though- sesame and ginger together are amazing! I might give this a try- the hubs would love!
Sarah, they are surprisingly really easy and quick to make your own brittle. Do give it a try!
My Dad absolutely loves peanut brittle, he looks for cans of it all of the time. This one sounds very flavorful.
This would be a great one to make for your dad.
Just like our chikki. Looks totally delicious.
Yes Sapna!
Cool ! I love ginger everywhere and that combination looks incredible! It looks like our version of "kid's foot" in Brazil lol. Also We have another one with condensed milk and it is perfect. I will try yours right now! Thanks
ginger is a great addition to this brittle - must have tasted awesome
Am sure those grated ginger would have added some incredible flavor to this brittle. Feel like munching some.
Adding ginger is a nice idea. Looks yumm
This looks wonderful! I've always struggled with brittle as well...just no patience for it, but this is tempting me to try it your way!
This sounds wonderful! I've never been a fan of brittle because I get impatient waiting for it to slowly come up to temperature, but this is very tempting!
Brittle that only takes 30 minutes from start to finish? That's my kind of recipe. I'm definitely saving this for the weekend. Can't wait to try it.
I love the idea of including sesame and ginger in a peanut brittle!
I have never seen anything quite like this before, but it sure looks good!
Never come across a Chinese brittle before, but it looks yummy, and so simple. May be good to make for presents...
we like ginger flavour (especially the husband), so will be making this sometime .. the syrup (sugar / caramel / jaggery) always intimidate me.. 😀
Kalyani, this was very simple to make and definitely a beginner recipe. Give it a try.
This looks just like our chikki. Flavor of ginger must have taken it to a different level.
This sounds just like our Indian chikki, except for the ginger. You've got such neat, perfect squares of brittle.
Thanks Jayashree.
Gosh this sounds exactly like the til chakli I made last week..heheh..had I known this I would've kept it aside for this theme..:)...however I am so making this Sandhya, thank you for the research!
Thanks Valli! There are so many similarities between different cuisines.
This brittle looks so lovely. I always love the sesame seeds and caramel. Adding peanuts will make it extra yum..
Thanks Gayathri!
Just love this brittles..
Thanks Sharmila!
Crispy and crunchy brittle, must be a flavorful one with the addition of ginger.
Thanks Nalini!
Ok probably the ginger makes it Chinese else we too make this brittle and it tastes yum . I like the combo of peanut and sesame .
Vaishali, I love the sesame and peanut together as well 🙂
I'm scared of making the sugar syrup as well. This recipe looks a lot easier. Lovely clicks and it's great that you have included step by step pictures
Thanks Rajani! By far this is the easiest brittle I have ever made.