It isn’t often that I crave for ‘Pani Kaju’. But recently I did and luckily I was already in a supermarket when these salivating thoughts of Pani Kaju arose. I reached towards the usual pack of Pani Kaju, took it over and flipped it to double check on the price. I nearly fainted a little! When did they jack up the price of Pani Kaju? Last time I bought it, it really wasn’t that expensive.
Usually, the need for Pani Kaju arises with my hankering to style a plain old scoop vanilla ice cream with some honeyed glam. Therefore, I only needed a minimal amount of Pani Kaju. Well then, making my own Pani Kaju makes sense doesn’t it?
Inspired by Mary Berry’s Walnut Brittle, this Brittle is your go to Pani Kaju recipe. It’s an effortless make, and you have a packet of peanuts lying around, like I always do, you would never have to run to the supermarket to buy Pani Kaju. Better yet, it tastes better than store bought Pani Kaju.
A win-win situation one might say?
Ingredients
- 50g of peanuts
- ¼ cup of white sugar
- 2 tbs of water
Directions
Prepare a tray with baking paper, and set it aside.
Place a stainless steel pan on a low heat.
Dump the sugar in to the pan.
Once the sugar starts to caramelise stir it a little and leave it be.
When the sugar has turned in to a thick brown liquid, slowly add the water to it and stir quickly.
Then add the peanuts to it and stir to coat the peanuts in the syrup.
Pour the mixture on to the prepared tray and let it cool.
Afterwards, place the brittle in the fridge and refrigerate for at least two hours.
Depending on your requirements, gently bash or cut the brittle with a knife in to squares.
Disasters, Warnings and Tips
When I first attempted this recipe, I added water to it. I ended up making sugar water. #EpicFail
The saltiness of the peanuts with the sweetness of the caramelised sugar is delicious!
If you wish to use this for ice cream, bash it up in to tiny pieces and shards.
For this recipe, I used packeted peanuts (you get in the supermarket).
Two more years for the next Game of Thrones season. I might be dead by then!
Any sugar based recipe (including salted caramel) requires the use of a stainless steel pan.
The water is to liquidate the caramelised sugar, but to avoid crystallization ensure that you stir it immediately after pouring the water in.
Depending on the thickness of the caramelised sugar, you can skip using water if you like.
When washing the pan, don’t scrub religiously with a rough edged sponge. Pour boiling water in to it and the sugar will dissolve. Extract the water and soap it gently before its final rinse.
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