Keo Guong (Quang Ngai Peanut Brittle), Sweetened with Monk Fruit
Sweets and drinksCandyVietnamAbout 40 minutes
Keo guong from Quang Ngai is prized for a sheet as clear as a mirror, shattering under the teeth, studded with nutty roasted peanuts. The hardest part is catching the syrup at exactly the right moment.
No stirring at the start, so the sweetener melts on its own. Early stirring leaves the candy cloudy and hard. The test is a drop into a bowl of cold water: it should set instantly and snap.
This batch weighs about 768g, at roughly 99 calories per 100g. Once cut, let the sheet cool completely, break it apart and store it in an airtight box.
Method
Roast 100g peanuts over low heat until golden and fragrant, rub off the skins and crush them coarsely, keeping some texture.
Prepare a large tray lined with parchment or brushed with a thin film of oil. Scatter half the peanuts evenly across it.
Put 450g kOBE Monk Fruit Blend and 200ml water in a nonstick pan over medium heat. Do not stir at this stage, and let it melt on its own, because early stirring makes it crystallize and leaves the candy cloudy and hard.
Once it boils and has melted completely, a few turns with a wooden spoon keep it from catching on the base. Squeeze in the juice of 1/2 lime, or add 1 tablespoon malt syrup. Keep cooking over medium heat.
Cook until the syrup turns the pale gold of light honey, throws up large bubbles and thickens. Test it with a drop into a bowl of cold water: it is ready when the drop sets instantly and snaps like glass.
Turn off the heat, quickly add 1/2 teaspoon vanilla extract and stir gently.
Working fast, pour all of the syrup over the peanuts on the tray and spread it across the surface. Scatter the remaining peanuts on top straight away.
Lay another sheet of parchment over it and press lightly with a rolling pin so the peanuts stick and the surface is flat.
Wait 1 to 2 minutes until the sheet firms up but is still warm and pliable, then cut it into pieces with a sharp knife. Let it cool completely before breaking the pieces apart.
Tips
No stirring at the start, since letting it melt on its own is what keeps the sheet clear.
Cut while the sheet is still warm and pliable, because a fully cooled sheet breaks unevenly.
Store in an airtight box somewhere cool and dry, since the candy draws moisture quickly.
Crush the peanuts coarsely, because a fine crush spoils the surface.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.