Peanut Raisin Chikki (Peanut Brittle)
By Suvir Saran
Photography by Stephen Klise
Food styling by Elle Simone Scott
My childhood home was like Grand Central Station – at every meal, there was a constant battalion of young and hungry stomachs to feed. Peanut Chikki was a fast and easy sweet to offer us kids that provided some nutrition from the nuts. This is my mother’s recipe with raisins added. It’s not uncommon for commercial chikki manufacturers in India to add different ingredient, including dried rose petals and even saffron to nut brittle!
- Yield:16 pieces
- Prep Time:5 minutes
- Cook Time:15 minutes
- Total Time:20 minutes
1 tablespoon unsalted butter at room temperature
2 cups shelled raw or roasted peanuts
1 cup golden seedless raisins
4 cups granulated sugar
Grease a rimmed baking sheet with 1 tablespoon of butter and set aside.
If using raw peanuts, heat your oven to 375°F. Place the peanuts on an ungreased rimmed baking sheet and roast them until they’re fragrant and lightly toasted, about 5 minutes. Transfer to a bowl and set aside to cool. If using roasted peanuts, skip this step.
Place the sugar in a large, heavy-bottomed pot over medium heat. Stir the sugar every few minutes to break up any sugar lumps until the sugar is dissolved. Cover the pot (the condensation prevents the sugar from crystallizing) and cook, stirring every 2 minutes, for 10 to 12 minutes or until the sugar is between amber and brown. If using a candy thermometer, cook to hard ball stage, between 250-265°F.
Once the sugar syrup reaches the desired color or temperature, add the peanuts and raisins to the pot, and stir them briskly until they are fully incorporated into the caramel and then quickly but carefully transfer the hot mixture to the greased baking sheet. Using a rubber spatula or greased rolling pin, spread the confection into a 1/2-inch thick layer. Set aside to cool completely and then slice or chop into squares or chunks. Serve when completely cool.
Store in a sealed container for up to 2 weeks.