Nutty Burmese Peanut Brittle with Coconut Flakes
A sweet and crunchy Southeast Asian treat
This delightful Burmese confection combines the rich flavors of roasted peanuts and flaky coconut, making it a perfect snack or dessert treat.
- 1 h 30 min
- 12 pieces
- Intermediate
Ingredients
For the Peanut Brittle Base
For the Coconut Flake Topping
For Flavor Enhancement
Preparation
Preparing the Peanut Mixture
Spread Peanuts
Spread the roasted peanuts on a baking tray lined with parchment paper.
Toast Peanuts
Toast the peanuts in a preheated oven at 350°F (175°C) for 5 minutes.
Chop Peanuts
Allow peanuts to cool, then roughly chop and set aside.
Preparing the Coconut Flakes
Spread Coconut Flakes
Spread coconut flakes on a baking sheet.
Toast Coconut
Toast them at 325°F (163°C) for 3-4 minutes until golden.
Keep an eye on coconut flakes; they can burn quickly.
Season Coconut
Let cool and mix in the salt.
Cooking Process
Caramelizing Sugar
In a heavy-bottomed saucepan, dissolve sugar in water over medium heat, stirring until golden brown.
Incorporating Peanuts
Once sugar reaches the desired caramel color, quickly stir in chopped peanuts.
Adding Enhancements
Remove from heat, add butter and vanilla extract, stirring until smooth.
Plating & Serving
Nutty Burmese Peanut Brittle with Coconut Flakes
Nutty Burmese Peanut Brittle with Coconut Flakes
Set and Sprinkle
After spreading the brittle mixture on parchment paper, sprinkle with toasted coconut before it sets.