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.
Really good! I would just use a little more 5 spice powder next time.
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!