Sesame Seed-Peanut Brittle Coupes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Peanuts are a huge crop in the South, especially in Georgia, and peanut-molasses brittle is a favorite treat. Sesame seeds-called benne seeds by southerners-are popular in Charleston. Brought to this country in the late 1600s by slaves, today the seeds are used in many specialties, including the famous benne seed cocktail wafers and a luscious brittle. We make our brittle out of both peanuts and benne, then crush it and sprinkle it over ice cream or frozen yogurt. Ingredients:
1 cup sugar |
1/3 cup water |
3/4 cup lightly salted husked cocktail peanuts (about 4 ounces) |
1 1/2 teaspoons butter |
1/4 cup sesame seeds, toasted |
vanilla ice cream or frozen yogurt |
rum |
Directions:
1. Butter baking sheet. Cook sugar and water in heavy medium saucepan over low heat, stirring until sugar dissolves. Increase heat and boil without stirring until syrup turns dark amber color, swirling pan occasionally and washing down sugar crystals on side of pan and wet pastry brush, about 13 minutes. Mix in peanuts and butter, then sesame seeds. Immediately pour mixture onto prepared sheet. Cool completely. Break into pieces. Grind coarsely in processor using on/off turns. (Can be prepared 2 weeks ahead. Chill in airtight container.)
2. Scoop ice cream into dishes. top with brittle. Spoon rum over; serve.
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