Brittle (food)
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Brittle is a type of confection consisting of flat broken pieces of hard sugar candy embedded with nuts such as pecans, almonds, or peanuts,[1] and which are usually less than 1 cm thick.
Types
It has many variations around the world, such as:
- pasteli in Greece
- sohan in Iran[2]
- croquant[3] or nougatine in France
- croccante in Italy[4]
- krokant in Croatia and Germany[5][6]
- alegría or palanqueta in Mexico[7]
- pé-de-moleque in Brazil
- panocha mani, panutsa mani, or samani in the Philippines (which can also be made with pili nut)[8]
- gozinaki in Georgia
- gachak in Indian Punjab, chikki in other parts of India
- kotkoti in Bangladesh[9]
- sohan halwa in PakistanScript error: No such module "Unsubst".
- huasheng tang (花生糖) in China
- thua tat (ถั่วตัด) in Thailand
- kẹo lạc, kẹo hạt điều in Vietnam.
- praline in Louisiana, traditionally made with pecans.
In parts of the Middle East, brittle is made with pistachios,[10] while many Asian countries use sesame seeds and peanuts.[11] Peanut brittle is the most popular brittle recipe in the United States.[12] 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.[13]
Preparation of American peanut brittle
Traditionally, a mixture of sugar and water is heated to the hard crack stage corresponding to a temperature of approximately Script error: No such module "convert"., although some recipes also call for ingredients such as glucose and salt in the first step.[14] 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.[15] It is also rare to break the brittle into equal pieces.
Nougatine
Nougatine is a similar confection to brittle, but made of sliced almonds instead of whole peanuts, which are embedded in clear caramel.[16]
See also
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References
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- ↑ Chu, Anita. Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable. Philadelphia: Quirk, 2009.
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