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Home » Asian » Chinese Recipes » Chinese Peanut Sesame Ginger Brittle

Published: Jan 10, 2017 · Modified: Jan 10, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Chinese Peanut Sesame Ginger Brittle

Jump to Recipe

This Chinese Peanut Sesame Ginger Brittle take 30 minutes to make from start to finish. This is very easy to make as it requires making the basic caramel, adding the ingredients and flattening them.

Chinese Peanut Sesame Ginger Brittle in a dish

We are entering the second week of Blogging Marathon and my theme for this week is Chinese recipes that can be made at home. We love Chinese food, Indo-Chinese fusion food and anything vegetarian we can find with an Asian twist.

My immediate thought was noodles and rice and then I paused for a moment and realized that there are desserts in the Chinese cuisine that I have made at home. That is how I shortlisted this Chinese Peanut Sesame and Ginger brittle recipe.

Making a brittle has always scared me as we have to make sugar or jaggery syrup in the right consistency. In India, the brittle is mostly made with jaggery and we have to bring the syrup to the perfect hard ball consistency to get the right texture.

Here is the link to my Indian Peanut Ball recipe using the jaggery. When I was reading this recipe here, I was excited that there is no syrup making here. We just have to make a basic caramel and then switch off the flame and add the ingredients and flatten it.

Chinese Peanut Sesame Ginger Brittle in a bow;

The procedure sounded too simple and I had my doubts about the texture when I began making the recipe.

It took me only 30 minutes from start to finish (including the time taken to roast the peanuts, remove the skin, and so on). The actual brittle making time, if we have all the ingredients prepped and ready, is just about 10 minutes.

I was not too sure about using ginger in the recipe, as my older son is not too fond of the ginger flavor. I still wanted to give it a try as I myself have not tasted it and wanted to see how the ginger worked out in the recipe.

The flavor of the ginger was very mild (maybe I added too little) and worked fine for my family. If you love ginger, then go ahead and add a little bit more.

With the Chinese New Year coming soon, I realized this would be a great dessert / snack to make to celebrate the occasion. Also stay tuned for more of Chinese recipes that I enjoy making at home.

In the meantime, these Chinese Cocktail buns - Gai Mei Bao would be a great choice for evening tea. Also definitely take a look at the Chinese New Year Dumplings to make for the New Year.

If you are a street food lover, like me, then this Chinese Scallion Pancakes with Ginger Soy dipping sauce would be something to take a look at.

Chinese Peanut Sesame Ginger Brittle in a dish

Preparation time - 15 minutes
Cooking time - 15 minutes
difficulty level - medium
Recipe adapted from - Healthy Nibbles and Bits

Ingredients to make Chinese Peanut Sesame Ginger Brittle - (makes about 24 medium pieces)

  • Peanuts - 1 ½ cup (I used raw peanuts)
  • Sesame seeds - 3 tbsp
  • Ginger - 1 tsp (grated)
  • Sugar - ¾ cup

Procedure -

  • Prepare a wooden board lined with some parchment to pour the brittle. Keep a rolling pan (lightly greased) along with it to flatten the brittle.
  • In a wide pan, roast the peanuts until they are aromatic. I used the peanuts with the skin and roasting makes it easier to remove the skin from them. You can use roasted unsalted peanuts as well to make this brittle. The peanuts don't have to change color when roasting. This takes about 8 minutes on low to medium flame. Make sure you keep tossing the peanuts around when roasting.
  • Remove the peanuts to a tray and let it cool down a bit.
  • In the same pan, slightly roast the sesame as well (just for about 30 seconds). Remove it in a separate bowl.
Roasting peanuts in a pan
  • Once the peanuts are cool to touch, start rubbing them against your palm to remove the skin. If you impatient like me and want to remove the skin right away, then wear a mitten and start rubbing them. Blow off the peeled skin and keep the peanuts aside. It is not essential that the skin has to be taken off in every peanut. A few skinned ones here and there is perfectly fine.
roasting peanuts in the oven
  • Grate the ginger and keep it ready.
  • In the same pan, add the sugar and heat it in low to medium flame without stirring.
  • Once the sugar starts to melt (will take about 3 to 4 minutes), mix it up to make sure that all the sugar melts evenly. The sugar will melt into a golden brown liquid. Make sure that the flame is not too high as otherwise the caramel will burn.
Adding and mixing everything
  • Once the entire sugar has melted, turn off the flame. Add the grated ginger and let it cook for about 10 seconds.
  • Now add the peanuts and the sesame and give it a quick stir. The mixture will solidify very quickly, so make sure you have all the ingredients ready before starting to make the caramel.
peanuts brittle in a pan
  • Drop the mixture onto the prepared board and roll it with the rolling pin to flatten.
peanut sesame ginger brittle on a baking dish
  • Cut the pieces when the brittle is still warm as it will be hard to do it when they cool off.
  • Once the brittle cools entirely, break off the pieces and store in an airtight container.
peanut sesame ginger brittle serve

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Chinese Peanut Sesame and Ginger Brittle

Chinese Peanut Sesame and Ginger Brittle

This Chinese Peanut Sesame Ginger Brittle take 30 minutes to make from start to finish. This is very easy to make as it requires making the basic caramel, adding the ingredients and flattening them.
0 from 0 votes
Print Pin Rate
Course: Dessert, sweets
Cuisine: Chinese
Diet: Vegetarian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 24 pieces
Calories: 87kcal
Author: Sandhya Ramakrishnan

Equipment

  • pan
  • Oven

Ingredients

  • 1 ½ cup Peanuts I used raw peanuts
  • 3 tbsp. Sesame seeds
  • 1 tsp Ginger Grated
  • ¾ cup Sugar

Instructions

  • Prepare a wooden board lined with some parchment to pour the brittle. Keep a rolling pan (lightly greased) along with it to flatten the brittle.
  • In a wide pan, roast the peanuts until they are aromatic. I used the peanuts with the skin and roasting makes it easier to remove the skin from them. You can use roasted unsalted peanuts as well to make this brittle. The peanuts don't have to change color when roasting. This takes about 8 minutes on low to medium flame. Make sure you keep tossing the peanuts around when roasting.
  • Remove the peanuts on a tray and let it cool down a bit.
  • In the same pan, slightly roast the sesame as well (just for about 30 seconds). Remove it in a separate bowl.
  • Once the peanuts are cool to touch, start rubbing them against your palm to remove the skin. If you impatient like me and want to remove the skin right away, then wear a mitten and start rubbing them. Blow off the peeled skin and keep the peanuts aside. It is not essential that the skin has to be taken off in every peanut. A few skinned ones here and there is perfectly fine.
  • Grate the ginger and keep it ready.
  • In the same pan, add the sugar and heat it in low to the medium flame without stirring.
  • Once the sugar starts to melt (will take about 3 to 4 minutes), mix it up to make sure that all the sugar melts evenly. The sugar will melt into a golden brown liquid. Make sure that the flame is not too high as otherwise, the caramel will burn.
  • Once the entire sugar has melted, turn off the flame. Add the grated ginger and let it cook for about 10 seconds.
  • Now add the peanuts and the sesame and give it a quick stir. The mixture will solidify very quickly, so make sure you have all the ingredients ready before starting to make the caramel.
  • Drop the mixture onto the prepared board and roll it with the rolling pin to flatten.
  • Cut the pieces when the brittle is still warm as it will be hard to do it when they cool off.
  • Once the brittle cools entirely, break off the pieces and store in an airtight container.

Nutrition

Calories: 87kcal | Carbohydrates: 8g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 77mg | Fiber: 1g | Sugar: 6g | Calcium: 28mg | Iron: 1mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Previous Post: « Orange-Scented Cranberry Walnut Cookies
Next Post: Chinese Hot And Sour Soup - Vegetable Hot And Sour Soup »

Reader Interactions

Comments

  1. preeti garg says

    February 03, 2017 at 8:45 pm

    Perfectly done.. look crunchy and tasty.

    Reply
  2. Julie | Bunsen Burner Bakery says

    February 01, 2017 at 4:22 pm

    Oh, I love this stuff! I've never known what it's called, though, or thought about making it at home. A Chinese undergrad in our lab used to bring some back whenever he went home and I loved the sesame seeds. Thanks for sharing the recipe so I can try it on my own now and get my fix!

    Reply
    • Sandhya Ramakrishnan says

      February 01, 2017 at 6:46 pm

      I am so glad that you found a recipe to try. Do let me know how yours turned out 🙂

      Reply
  3. Ashley - Forking Up says

    January 31, 2017 at 1:17 pm

    Happy New Year! These look so tasty! I think I've had them before, from an Asian candy store, but never homemade!

    Reply
    • Sandhya Ramakrishnan says

      February 01, 2017 at 6:46 pm

      Thanks a lot!

      Reply
  4. Kylee from Kylee Cooks says

    January 31, 2017 at 9:43 am

    I LOVE chinese sesame bars - I grew up in New Zealand and they were readily available due to our melting pot of nationalities and ethnicities in my home town. Your recipe with the peanuts look like a great way to enjoy an familar treat!

    Reply
    • Sandhya Ramakrishnan says

      February 01, 2017 at 6:47 pm

      It is so interesting to see similar recipes in every culture. Food does unite all of us!

      Reply
  5. Just Jo says

    January 31, 2017 at 7:42 am

    Oh this is totally up my street - I love all the flavours including the ginger, although I would use stem ginger (I make my own) rather than fresh 😀

    Reply
    • Sandhya Ramakrishnan says

      February 01, 2017 at 6:47 pm

      Thanks 🙂

      Reply
  6. Sarah | Away From the Box says

    January 31, 2017 at 7:08 am

    I love these things! I never realized they were so easy to make at home, and quick! I'm going to have to try this!

    Reply
    • Sandhya Ramakrishnan says

      February 01, 2017 at 6:49 pm

      Sarah, it is really quick. Do give it a try!

      Reply
  7. Anne Murphy says

    January 30, 2017 at 10:09 pm

    Ginger?! That sounds terrific! I'm used to peanut brittle, and sesame candy, but putting them together and adding ginger... Oh, my! Amazing.

    Reply
    • Sandhya Ramakrishnan says

      February 01, 2017 at 6:49 pm

      We also have them both as two separate candy in India. I was excited to put them together as well and they tasted great.

      Reply
  8. Amy Katz from Veggies Save The Day says

    January 30, 2017 at 10:07 pm

    This brittle looks amazing! I've never tried making it since it always seemed so complicated. I like the way you make yours!

    Reply
    • Sandhya Ramakrishnan says

      February 01, 2017 at 6:50 pm

      Amy, once you start making them you will realize that it is very easy. This one was the simplest one I have ever made.

      Reply
  9. Kathryn @ FoodieGirlChicago says

    January 30, 2017 at 8:45 pm

    Wow, this sounds great! I'm such a fan of peanut brittle however have never tried it with ginger.

    Reply
    • Sandhya Ramakrishnan says

      January 30, 2017 at 9:07 pm

      Thanks Kathryn! The ginger has a very subtle flavor and it worked quite well.

      Reply
  10. [email protected] says

    January 30, 2017 at 8:28 pm

    I remember devouring sesame brittles like crazy when I was a kid 🙂 So glad I can try and make them home now with my daughter!

    Reply
    • Sandhya Ramakrishnan says

      January 30, 2017 at 9:07 pm

      That sounds like fun!

      Reply
  11. Manila Spoon says

    January 30, 2017 at 5:36 pm

    This is probably one of the best tasting peanut brittle ever! I can say that because sesame and ginger surely brings this to another level of deliciousness!

    Reply
    • Sandhya Ramakrishnan says

      January 30, 2017 at 9:09 pm

      You are right!

      Reply
  12. Thanh | Eat, Little Bird says

    January 30, 2017 at 3:23 pm

    Oh my, this takes me right back to my childhood! I grew up eating this as a child, but I've never thought to make it myself at home. Thank you for the inspiration!

    Reply
    • Sandhya Ramakrishnan says

      January 30, 2017 at 9:10 pm

      I am so excited to see that we all grew up eating peanut brittle even though we all grew up in different countries.

      Reply
  13. Byron Thomas says

    January 30, 2017 at 1:44 pm

    Oh, this sounds great! I'm such a lover of sesame seeds. I can't wait to try it. Just one thing - did the rolling pin stick to the mixture when you were rolling it flat?

    Reply
    • Sandhya Ramakrishnan says

      January 30, 2017 at 2:13 pm

      Byron, thanks a lot! No the rolling pin did not stick to the brittle. Some had suggested to dust the rolling pin with flour and then roll it, but I didn't need anything.

      Reply
  14. Megan Marlowe says

    January 30, 2017 at 12:56 pm

    Now this looks like my kind of snack. I love your flavor combination here as I love ginger and peanuts but would have never thought to put them together.

    Reply
    • Sandhya Ramakrishnan says

      January 30, 2017 at 9:10 pm

      It is a little hard to think of putting the two together, but they did work really well.

      Reply
  15. [email protected] says

    January 30, 2017 at 11:15 am

    The addition of ginger and sesame to peanuts has to taste amazing! I've never made homemade brittle. Not sure about the syrup part though. Wonder if you could do it with honey?

    Reply
    • Sandhya Ramakrishnan says

      January 30, 2017 at 9:11 pm

      Stephanie, not sure how it would work with honey. I know that brown sugar will work as we use it in India. I am nt sure if we would get the crunch from honey. Would be a good one to try.

      Reply
  16. linda spiker says

    January 30, 2017 at 9:51 am

    How wonderful! i love peanut brittle and am excited to try your version!

    Reply
    • Sandhya Ramakrishnan says

      January 30, 2017 at 9:12 pm

      Thanks Linda!

      Reply
  17. Sarah @ Champagne Tastes says

    January 30, 2017 at 8:49 am

    I've never tried making brittle before... I love the flavors here though- sesame and ginger together are amazing! I might give this a try- the hubs would love!

    Reply
    • Sandhya Ramakrishnan says

      January 30, 2017 at 9:12 pm

      Sarah, they are surprisingly really easy and quick to make your own brittle. Do give it a try!

      Reply
  18. valmg @ From Val's Kitchen says

    January 30, 2017 at 8:21 am

    My Dad absolutely loves peanut brittle, he looks for cans of it all of the time. This one sounds very flavorful.

    Reply
    • Sandhya Ramakrishnan says

      January 30, 2017 at 9:12 pm

      This would be a great one to make for your dad.

      Reply
  19. Sapna says

    January 16, 2017 at 3:46 pm

    Just like our chikki. Looks totally delicious.

    Reply
    • Sandhya Ramakrishnan says

      February 01, 2017 at 6:51 pm

      Yes Sapna!

      Reply
  20. Rogério says

    January 16, 2017 at 3:16 pm

    Cool ! I love ginger everywhere and that combination looks incredible! It looks like our version of "kid's foot" in Brazil lol. Also We have another one with condensed milk and it is perfect. I will try yours right now! Thanks

    Reply
  21. Chef Mireille says

    January 15, 2017 at 9:13 am

    ginger is a great addition to this brittle - must have tasted awesome

    Reply
  22. Priya Suresh says

    January 14, 2017 at 10:22 am

    Am sure those grated ginger would have added some incredible flavor to this brittle. Feel like munching some.

    Reply
  23. Veena Krishnakumar says

    January 13, 2017 at 9:06 am

    Adding ginger is a nice idea. Looks yumm

    Reply
  24. Lisa says

    January 12, 2017 at 4:07 pm

    This looks wonderful! I've always struggled with brittle as well...just no patience for it, but this is tempting me to try it your way!

    Reply
  25. Lisa says

    January 12, 2017 at 4:04 pm

    This sounds wonderful! I've never been a fan of brittle because I get impatient waiting for it to slowly come up to temperature, but this is very tempting!

    Reply
  26. Ali with Home and Plate says

    January 12, 2017 at 3:04 pm

    Brittle that only takes 30 minutes from start to finish? That's my kind of recipe. I'm definitely saving this for the weekend. Can't wait to try it.

    Reply
  27. Mary says

    January 12, 2017 at 3:04 pm

    I love the idea of including sesame and ginger in a peanut brittle!

    Reply
  28. Kristen says

    January 12, 2017 at 2:56 pm

    I have never seen anything quite like this before, but it sure looks good!

    Reply
  29. Lizzie says

    January 12, 2017 at 2:47 pm

    Never come across a Chinese brittle before, but it looks yummy, and so simple. May be good to make for presents...

    Reply
  30. kalyani says

    January 11, 2017 at 11:30 pm

    we like ginger flavour (especially the husband), so will be making this sometime .. the syrup (sugar / caramel / jaggery) always intimidate me.. 😀

    Reply
    • Sandhya Ramakrishnan says

      February 01, 2017 at 6:54 pm

      Kalyani, this was very simple to make and definitely a beginner recipe. Give it a try.

      Reply
  31. Usha says

    January 11, 2017 at 7:21 pm

    This looks just like our chikki. Flavor of ginger must have taken it to a different level.

    Reply
  32. Jayashree says

    January 11, 2017 at 9:03 am

    This sounds just like our Indian chikki, except for the ginger. You've got such neat, perfect squares of brittle.

    Reply
    • Sandhya Ramakrishnan says

      February 01, 2017 at 6:54 pm

      Thanks Jayashree.

      Reply
  33. Srivalli Jetti says

    January 11, 2017 at 5:10 am

    Gosh this sounds exactly like the til chakli I made last week..heheh..had I known this I would've kept it aside for this theme..:)...however I am so making this Sandhya, thank you for the research!

    Reply
    • Sandhya Ramakrishnan says

      February 01, 2017 at 6:53 pm

      Thanks Valli! There are so many similarities between different cuisines.

      Reply
  34. Gayathri Kumar says

    January 11, 2017 at 3:53 am

    This brittle looks so lovely. I always love the sesame seeds and caramel. Adding peanuts will make it extra yum..

    Reply
    • Sandhya Ramakrishnan says

      February 01, 2017 at 6:53 pm

      Thanks Gayathri!

      Reply
  35. Sharmila - The Happie Friends Potpourri Corner says

    January 11, 2017 at 3:15 am

    Just love this brittles..

    Reply
    • Sandhya Ramakrishnan says

      February 01, 2017 at 6:52 pm

      Thanks Sharmila!

      Reply
  36. Nalini says

    January 10, 2017 at 6:30 pm

    Crispy and crunchy brittle, must be a flavorful one with the addition of ginger.

    Reply
    • Sandhya Ramakrishnan says

      February 01, 2017 at 6:52 pm

      Thanks Nalini!

      Reply
  37. Vaishali Sabnani says

    January 10, 2017 at 5:54 pm

    Ok probably the ginger makes it Chinese else we too make this brittle and it tastes yum . I like the combo of peanut and sesame .

    Reply
    • Sandhya Ramakrishnan says

      February 01, 2017 at 6:52 pm

      Vaishali, I love the sesame and peanut together as well 🙂

      Reply
  38. Rajani says

    January 10, 2017 at 11:11 am

    I'm scared of making the sugar syrup as well. This recipe looks a lot easier. Lovely clicks and it's great that you have included step by step pictures

    Reply
    • Sandhya Ramakrishnan says

      February 01, 2017 at 6:51 pm

      Thanks Rajani! By far this is the easiest brittle I have ever made.

      Reply

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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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