|Main ingredients||Sugar, nuts, water, butter|
It has many variations around the world, such as pasteli in Greece; sohan in Iran; croquant in France; alegría or palanqueta in Mexico; panocha mani, panutsa mani, or samani in the Philippines (which can also be made with pili nut); gozinaki in Georgia; gachak in Indian Punjab, chikki in other parts of India; kotkoti in Bangladesh; sohan halwa in Pakistan; huasheng tang (花生糖) in China; thua tat (ถั่วตัด) in Thailand; and kẹo lạc, kẹo hạt điều in Vietnam. In parts of the Middle East, brittle is made with pistachios, while many Asian countries use sesame seeds and peanuts. Peanut brittle is the most popular brittle recipe in the United States. The term "brittle" in the context of the food first appeared in print in 1892, though the candy itself has been around for much longer.
Traditionally, a mixture of sugar and water is heated to the hard crack stage corresponding to a temperature of approximately 295 °F (146 °C) to 309 °F (154 °C), although some recipes also call for ingredients such as glucose and salt in the first step. Nuts are mixed with the caramelized sugar. At this point spices, leavening agents, and often peanut butter or butter are added. The hot candy is poured out onto a flat surface for cooling, traditionally a granite, a marble slab or a baking sheet. The hot candy may be troweled to uniform thickness. When the brittle is cool enough to handle, it is broken into pieces. It is also rare to break the brittle into equal pieces.
Nougatine is a similar confection to brittle, but made of sliced almonds instead of whole peanuts, which are embedded in clear caramel.
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brittle pistachios middle east.
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- Media related to Seed brittles at Wikimedia Commons