Can I use raw peanuts instead of roasted ones?
Yes, but you'll need to roast them first. Spread raw peanuts on a baking sheet and roast at 350°F (175°C) for 10-15 minutes, or until golden and fragrant, then cool and remove skins before using.
DESSERT
Cambodian Palm Sugar and Peanut Brittle (Kralan)
This traditional Cambodian brittle, known as Kralan, offers a delightful crunch and a rich, caramelized sweetness from palm sugar, perfectly balanced with roasted peanuts. It's a simple yet satisfying dessert or snack that highlights classic Cambodian flavors.
HOW TO MAKE IT
Let's cook.
01
Lightly grease a baking sheet or a heatproof flat surface with 1 teaspoon of vegetable oil. Set aside.
02
In a medium heavy-bottomed saucepan, combine 1 cup of finely chopped palm sugar, 1/4 cup of water, and 1/2 teaspoon of salt. Cook over medium heat, stirring occasionally, until the sugar dissolves completely.
03
Increase the heat to medium-high and bring the mixture to a boil without stirring. Allow it to boil for 8-10 minutes, or until the syrup reaches a deep amber color and registers 300°F (149°C) on a candy thermometer (hard crack stage).
04
Remove the saucepan from the heat. Quickly stir in 1 cup of roasted peanuts and 1 tablespoon of toasted sesame seeds (if using) until evenly coated.
05
Immediately pour the hot mixture onto the prepared greased baking sheet. Use a greased spatula or the back of a greased spoon to spread the brittle into a thin, even layer.
06
Let the brittle cool completely at room temperature for at least 30 minutes, or until it is firm and brittle.
07
Once cooled, break the brittle into irregular pieces by hand or by gently tapping it with the back of a knife. Serve immediately or store.
About This Recipe
This traditional Cambodian brittle, known as Kralan, offers a delightful crunch and a rich, caramelized sweetness from palm sugar, perfectly balanced with roasted peanuts. It's a simple yet satisfying dessert or snack that highlights classic Cambodian flavors.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Ensure your palm sugar is finely chopped for even melting. Work quickly once the peanuts are added, as the mixture sets very fast. A silicone baking mat can also be used instead of greasing a baking sheet for easier removal.
Easy Substitutions
If palm sugar is unavailable, you can use an equal amount of dark brown sugar, though the flavor will be slightly different. Other nuts like cashews or almonds can replace peanuts for a variation.
Storage & Reheating
Store Cambodian Palm Sugar and Peanut Brittle in an airtight container at room temperature for up to 2 weeks. Humidity can make it sticky, so keep it in a cool, dry place.
Serving Suggestions
Serve Kralan as a delightful after-dinner treat with a cup of Cambodian iced coffee. It's also excellent as a crunchy topping for vanilla ice cream or plain yogurt. Offer it as part of a dessert platter with fresh tropical fruits like mango or pineapple. Enjoy it as a simple, satisfying snack any time of day.
Common Mistakes
1. Not cooking the sugar to the correct temperature: If the sugar doesn't reach the hard crack stage (300°F/149°C), the brittle will be chewy, not crisp. Use a candy thermometer for precision. 2. Stirring the sugar syrup while boiling: Once the sugar dissolves, avoid stirring as it can cause crystallization. 3. Not working quickly enough: The sugar mixture sets very fast once removed from heat, so have your peanuts ready and work swiftly to spread it. 4. Overcooking the sugar: If the sugar burns, it will taste bitter. Watch the color carefully; it should be a deep amber, not dark brown or black. 5. Not greasing the surface properly: This will make it very difficult to remove the brittle once it has cooled and hardened.
Frequently Asked Questions
Why did my brittle turn out chewy?
Your sugar syrup likely didn't reach the hard crack stage (300°F/149°C). Ensure you use a candy thermometer or perform the ice water test accurately.
How can I prevent the brittle from sticking to the pan?
Thoroughly grease your baking sheet or use a silicone baking mat. Working quickly to spread the mixture also helps prevent it from cooling and sticking prematurely.
Can I add other spices?
Absolutely! A pinch of ground ginger or a tiny amount of chili powder can add an interesting twist, though it deviates from the traditional Cambodian flavor profile.
Is palm sugar necessary, or can I use regular sugar?
Palm sugar provides a unique caramel-like depth and slight fruitiness characteristic of Cambodian desserts. While regular granulated sugar can be used, the flavor will be less authentic.
MORE TO KNOW
Achieving the perfect hard crack stage is crucial for brittle. Using a candy thermometer is highly recommended for accuracy. If you don't have one, you can test the syrup by dropping a small amount into a bowl of ice water; it should immediately form hard, brittle threads that snap easily. If it's chewy, continue cooking. Be cautious when working with hot sugar, as it can cause severe burns.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.