Prep 2 mins
Cook 20 mins
Posting this for ZWT 2006 (Asian region), this is a yummy snack food that is simple to make and too darn easy to overindulge in. Easily doubled for crowds
- 2 cups unsalted peanuts, without skins
- 2 tablespoons butter
- 1⁄4 cup brown sugar
- 1 tablespoon light corn syrup
- 1⁄2 teaspoon five-spice powder
- Line a baking sheet with foil or wax paper, or spray with non-stick cooking spray (that "release" foil works great).
- In a small heavy saucepan, melt the butter, brown sugar and corn syrup over medium heat to dissolve the sugar.
- Stir in the five-spice powder & bring to a boil; let boil for several minutes without stirring; when it reaches the "soft ball" stage (238 f) remove from the heat & stir in the peanuts.
- Spread the mixture out on the sheet; let stand until it has hardened then break into pieces. Store in a sealed canister.
I made these as a bit of an experiment - Bigger half loved them! I didn't quite follow the recipe here are the changes. I only used 1 cup of peanuts and left the skin on (I was using raw monkey nuts and cant get the flippin things off!) I still made the same amount of syrup (forgot to half it) so I ended up with peanut brittle. I have never made toffee in my life, I dont own a sugar thermometre and have no idea what the "soft ball stage" so I just bolied it until I started to worry then chucked the nuts in. Despite my Frank Spencer cooking efforts they turned out fine and were scoffed by a bunch of stinky man beasts while they watched the footie. Next time I make these (oh yes, there WILL be a next time) I will double the amount of five spice as they were too mild for me.
I finally have a way to use the 5 spice powder...that DH will eat!! For a man who never cared for the spice...he finished off the peanuts! I will make them again, they would make great garnishes for some of my Chinese recipes!! Thank you!
Excellent! I made 1/2 the recipe which I don`t suggest. Because the syrup barely covers the bottom of the pot and is hard to get a good reading the temperature of the syrup. I would say my syrup didn`t reach 225 and it seemed to thick so it didn`t evenly coat the nuts (I used cashews ). But I`m sure it had to do with cutting the recipe in 1/2 except I kept the spice the same. My DD came over as I was making these and she remarked how they smelt like the nuts they sold on the streets of St. Lucia. As she named the five spices and this is from someone that's not a cook. This would be good on any thing from salad to ice cream topping any stir fry or eat straight up! This is quick, easy, sweet and full of flavor.