👨‍🍳 作り方

1. 1

   Roast the peanuts: Spread the raw peanuts in a single layer on a baking sheet and roast in a preheated oven at 350°F (175°C) for 13-15 minutes, until lightly browned. Remove from oven, toss with salt and optional five-spice powder, and set aside to cool.

   ⏱️ 13-15 minutes

   💡 プロのコツ: Watch carefully to prevent burning.
2. 2

   Prepare a baking sheet by lining it with parchment paper or a silicone baking mat.

3. 3

   Make the caramel: In a small, heavy-bottomed saucepan, combine the granulated sugar, water, and vinegar. Stir over low heat until the sugar dissolves.

   💡 プロのコツ: Using vinegar helps prevent sugar crystallization.
4. 4

   Bring the mixture to a boil and continue boiling, without stirring, until it reaches an amber color or a temperature of 300-310°F (149-154°C) on a candy thermometer.

   ⏱️ 10-15 minutes

   💡 プロのコツ: If using a candy thermometer, ensure it's calibrated correctly. If not, watch for the amber color.
5. 5

   Remove the saucepan from the heat. Immediately stir in the baking soda (the mixture will foam up) and the roasted peanuts (and optional toasted sesame seeds and red pepper flakes). Stir quickly to combine.

   💡 プロのコツ: Work quickly once the baking soda is added, as the mixture will expand.
6. 6

   Pour the mixture onto the prepared baking sheet and spread it into a thin, even layer using a heat-resistant spatula.

7. 7

   Let the brittle cool completely, then break it into pieces.

   ⏱️ 30-60 minutes