Peanut Brittle/Chikki

100_6568I feel dumb even writing down this recipe! Its so very simple and tastes so so good. I have been munching on these since the time I realized I could easily, very easily make em at home. All you need is jaggery which you can sub with sugar(brown or white) and your choice of additions. Be it peanuts, sesame or dry fruits like walnuts, almonds, cashews taste delish! Once the jaggery has melted, work fast as the mixture will harden (very fast) as it cools. Cut it into little shaped when its still warm if you want even squares or let it harden and gently tap on the hardened for it to break.  I like the chikki (that’s what we call peanut brittle here in India) hard however if you are the “only-chewy” make sure to add a tablespoon or so of water to let them be chewy. I have added a dash of cardomom for flavor, however you can omit that if you please!


  • 270 grams Jaggery or sugar (either brown or white)
  • 250 grams roasted peanuts (skinned and unsalted)
  • 1 tbsp ghee (clarified butter) (Optional)
  • A pinch of cardamom (Optional)


  • Grease a plate with ghee/butter/oil and set aside.
  • Roast the peanuts and remove the skin. Once the peanuts have been roasted, grind them to a coarse consistency.However if you prefer the chikki to have peanuts as a whole , skip the grinding part.
  • Next, in a deep bottomed pan add the jaggery and ghee. On low heat let it melt. Once it is melted, let it acquire a little reddish/brown tinge. If you’re using sugar, caramelize the sugar till it reaches a golden brown color. As soon as it reaches this stage, take it off the flame and immediately add the peanuts and cardamom powder.100_6572
  • Pour onto prepared plate and smoothen with the back of a wet knife.
  • Cut into desired shapes while it is still warm.100_6578


Enter your email address to follow this blog and receive notifications of new posts by email.

Write Up Cafe

WriteUp Cafe - Together we Write

Blog Top Sites

%d bloggers like this: