Total Time
22mins
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

Ingredients Nutrition

Directions

  1. Line a baking sheet with foil or wax paper, or spray with non-stick cooking spray (that "release" foil works great).
  2. In a small heavy saucepan, melt the butter, brown sugar and corn syrup over medium heat to dissolve the sugar.
  3. 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.
  4. Spread the mixture out on the sheet; let stand until it has hardened then break into pieces. Store in a sealed canister.

Reviews

(4)
Most Helpful

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.

PinkCherryBlossom July 24, 2006

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!

katie in the UP July 12, 2006

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