Not everyone LOVES sweets. Now, I think that is crazy, but I do love a challenge. So, I challenged myself to make a totally savory cookie box this year, full of salty, snackable bakes to please my non–sweet-tooth-having friends. Don’t worry, my traditional sweet cookie boxes still exist. I have a deep love for chili crisp and am always looking for more ways to consume it. So a little sweet-and-savory peanut brittle seemed like the best answer.
The best thing in the whole box was this Spicy Peanut Brittle With Chili Crunch. If you love peanut brittle but want something bolder, this chili crunch peanut brittle is the upgrade. It’s crisp, deeply caramelized, and finished with savory chili crunch and sesame seeds for a candy that’s sweet, spicy, and dangerously snackable. Think classic brittle texture with modern, delicious heat. It is perfect for gifting, snacking, or breaking into shards and eating straight off the pan.
Why Chili Crunch Works in Peanut Brittle
Peanut brittle already relies on caramelized sugar and roasted nuts for depth. Chili crunch enhances those flavors instead of overpowering them.
- Caramel adds bitterness and complexity
- Roasted peanuts bring richness and structure
- Sesame seeds deepen the nutty flavor
- Chili crunch contributes heat, oil, and savory contrast
The result is a sweet-savory peanut brittle with just enough spice to keep you reaching for another piece.
Tips for Perfect Peanut Brittle
- Work quickly once the sugar reaches deep amber
- Line the baking sheet with a silicone mat OR butter the baking sheet generously- the brittle sets fast!
- Use unsalted peanuts to control salt levels
- Adjust chili crunch to taste, if you want EVEN more spice, up the amount to 2.5 tablespoons!
How to Serve Chili Crunch Peanut Brittle
- Break into shards and serve as a snack
- Chop and sprinkle over vanilla ice cream
- Add to holiday cookie boxes or edible gifts
- Serve alongside cocktails or wine- such a fun addition to a charcuterie spread!
Ingredients
- 1-2 tablespoons unsalted butter softened, for greasing
- 2 cups granulated sugar 400 grams
- 1 tablespoon corn syrup 15 grams
- 1/2 teaspoon Diamond Crystal Kosher Salt
- 1/2 cup water 113 grams
- 2 cups roasted peanuts unsalted, 284 grams (divided into 1 cup chopped and 1 cup whole)
- 1/2 cup sesame seeds 71 grams,
- 2 tablespoons Lao Gan Ma Spicy Chili Crisp 30 grams,
- 1 teaspoon fish sauce optional
Instructions
- Prepare a cookie sheet with a silicone mat or by greasing the surface with 2 tablespoons of softened butter.
- In a medium saucepan, combine the granulated sugar, salt, corn syrup and water. With a nonstick spatula, stir, just to moisten the sugar and make sure there are no dry spots.
- Bring mixture to a boil, over medium heat, this should take about 6 minutes. Reduce the heat to medium low, mixture should be at a gentle steady boil.
- Continue to cooking, stirring occasionally with a nonstick spatula, for 10 to 15 minutes, or until the color turns golden brown and the mixture smells toasty. Remove from the heat. Stir in the chopped and whole peanuts, sesame seeds, and salt, immediately followed by the Spicy Chili Crisp (and the optional fish sauce). Quickly stir to distribute, then pour onto the prepared cookie sheet and spread into an even layer as thin as possible. The mixture will harden within seconds, so work quickly. Let cool for 15 minutes then break into pieces.
- Brittle will stay fresh in an airtight container for up to 2 weeks!
Thanks for getting back! Yes, I noticed it started to seize but I kept it going, it started to melt and turn amber so I figured it was fixing itself but the caramel was still quite thick. Not sure what tips you have to help it not seize but would love to hear!
So I went with the 2 cups of sugar (or 400 g) measurement. It didn’t end up like the pictures- it almost seemed like too much add ins to caramel! When I laid it out on my silpat it didn’t really pour out like brittle, it rather just formed one solid ball of mix ins which made it hard to evenly mix the chili crisp so some bites had a lot and some had a little. I’m thinking in the future to add more water so that the caramel is a bit looser, or reduce the mix ins by half. But it did taste delicious! Just think the quantities and recipe writing need some work. Thanks!!
Hi there! So sorry for any confusion. You used the correct amount (400 grams) and the other amounts are as I used as well. I am wondering after reading your comment if the mixture seized right after adding the mix ins? Hoping to help figure out the problem!