cacahuete
Indian-spiced Peanut Brittle
1 cup granulated sugar
1/2 c light corn syrup
1/8 tsp kosher salt
1 cup dry-roasted unsalted peanuts
1/2 tbsp butter
1 tsp baking soda
1 tsp vanilla extract
1/4 tsp coriander seed
1/4 tsp fennel seed
1/4 tsp mustard seed (I used yellow but feel free to use black)
1/4 tsp whole white peppercorns
1/8 tsp cumin seed
In a microwave-safe dish (I used my Pyrex 4-cup measuring bowl) combine sugar, corn syrup, salt, and peanuts. Place in microwave and heat for 4 minutes on high. Remove, stir well, and return back to the microwave for an additional 4 minutes. Remove, add butter, and stir well. Return back to the microwave for an additional 2 minutes. While peanut brittle is in the microwave, combine coriander, fennel, mustard, peppercorns, and cumin seed. Crush slightly in a mortar and pestle, bruising the spices well. Set aside. Remove brittle from the microwave, and add the baking soda and vanilla, stirring well. The mixture will foam up, so continue to stir for an additional minute. Add spices, stir for another minute, then spread thinly on a parchment-lined baking sheet. Cool, then break into pieces. Store in a airtight container.
