Fish Sauce Peanut Brittle

Not your average brittle

Gastro World Digest offers free weekly recipes that have been curated and tested by Tway, a chef and content creator. Recipes will always be free, along with useful tips and links to help you master the recipe. If you’re down for free recipes, why not subscribe? (:

---

I’ve had this recipe idea for a while now but never had the time to test it out so when my friend Jing & I decided to have ice cream on the menu for our pop up, I thought it was the perfect time to bring this recipe to life.

It took me 4 trials to get this brittle the way that I had envisioned it & I’m so happy with it. Working with sugar is always tricky I promise you this recipe is really simple.

For this recipe, it is really important that you have ALL of your prep ready and can easily be grabbed so you don’t have to go scrambling for an ingredient and leave your sugar to burn.

Mango sticky rice ice cream w/ Fly By Jing Chilli crisp drizzle & Fish sauce peanut brittle

Ingredients

• Sugar ( 1 1/2 cups)

• Corn Syrup (1/3 cup)

• Water (3/4 cup)

• Peanuts ( 2 1/2 cups)

• Fish Sauce ( 4 tablespoons)

• Baking Soda (1 teaspoon)

• Vanilla extract (1 teaspoon)

Tools

Working with sugar is tricky so having the right tools can really help with a smooth process.

• Candy Thermometer

• Food Brush

Directions

1. Before you get started on anything, make sure that you have everything prepped out and ready to go. Everything should be measured and placed in it’s own bowl. Make sure to have a bowl or container where you can place your brush and candy thermometer after using so the clean up is easier.

2. Line a baking tray with parchment paper and set aside.

3. In a saucepan on medium high heat, stir together 3/4 cup of water, 1 1/2 cups of sugar & 1/3 cup of corn syrup. Clip your candy thermometer on the side of the pan and bring the sugar to a soft ball stage. That’s around 240 degrees Fahrenheit and it takes around 15 minutes.

4. After the sugar mixture reaches soft ball stage, add the peanuts and fold both together. Bring the sugar peanut mixture to a hard crack stage, that’s around 300-310 degrees Fahrenheit, this takes about 10-12 minutes. Make sure to keep a constant stir so the sugar doesn’t burn.

5. Once the sugar peanuts reach the hard crack stage, keep the constant stir and add in 4 tablespoons of fish sauce, mix it until it’s well combined. Then add the teaspoon of baking soda and a teaspoon of vanilla extract. Keep the constant stirring until everything comes together.

6. Pour out the mixture on to the baking tray lined with parchment paper & with an offset spatula or the back of a spoon spread the brittle into an even flat layer.

7. Place in the fridge for 30 minutes or leave it out at room temp for 1 hour for it to harden. When hard, crack into pieces and enjoy! (:

   ---

   I hope that you walk away from this post with some inspiration. Subscribe for more recipes.