The Nonsensical Hot Peppercorn Peanut Brittle

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Adventures in RVing

We are pesky pescatarians who eat mostly plant-based meals.

2 teaspoons chili flakes, preferably from Sichuan or Korea

2 tablespoons beaten egg white

3 cups (390 grams) roasted salted peanuts

1 ½ teaspoons red Sichuan peppercorns, finely crushed

½ teaspoon salt

Caramel

⅓ teaspoon baking soda

2 tablespoons (21 grams) unsalted butter

subheading: 1 ⅓ cups (265 grams) granulated sugar:

⅔ cup (130 grams) water

⅓ cup (113 grams) corn syrup

⅓ teaspoon salt

* NOTE: 1 1/2 teaspoons of red Sichuan peppercorn will give the brittle a forceful punch, which is what the original intended. If you are more of a Sichuan peppercorn-beginner, you can start with 1 teaspoon first and see how that suits you. Moreover, the recipe is based on the assumption that store-bought salted peanuts are usually lightly salted. If for some reason your roasted salted peanuts are potato chips salty, you might have to reduce the 1/2 teaspoon of salt to 1/4 teaspoon. note: NOTE: 1 ½ teaspoons of red Sichuan peppercorn will give the brittle a forceful punch, which is what the original intended. If you are more of a Sichuan peppercorn-beginner, you can start with 1 teaspoon first and see how that suits you. Moreover, the recipe is based on the assumption that store-bought salted peanuts are usually lightly salted. If for some reason your roasted salted peanuts are potato chips salty, you might have to reduce the ½ teaspoon of salt to ¼ teaspoon.

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